Pasta is such an integral part of Italian cuisine that some Italians eat it twice a day. As a result, each of Italy’s 20 regions has its own unique pasta history, common shapes, distinct sauces and unusual ways of eating this staple. We’ll make a variety of pastas and perfectly matching sauces from scratch, and discover some of themost popular and beloved recipes from five of Italy’s different regions along the way.
Trofie with Pesto Alla Genovese from Liguria (Short Hand-Rolled Pasta with Fresh Basil Pesto Sauce) - Tagliatelle alla Bolognese from Emilia Romagna (Delicate Thin Egg Pasta Strips with Bolognese Meat Ragu) - Pici al Pomodoro from Tuscany (Thick Long Pasta with Fresh Tomato Sauce) - Spaghetti all’Amatriciana from Abruzzo (Square Fresh Spaghetti with Tomato Pancetta Sauce) - Busiati Alla Norma (from Sicily Long Knitting-Needle Pasta with Chunky Eggplant Sauce)
Times and Locations: A Regional Tour of Italy: Fresh Pasta and Sauces