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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)
What you will learn
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.