Italian Pasta for Food Travelers

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Continuing our series on the greatest delicacies in our favourite holiday destinations, Tim Jepson selects his 10 favourite Italian dishes.

1. Pesto alla Genovese

What makes it great

Like many Italian specialities, pesto (from the Italian pestare, to crush or grind) has long outgrown its original home, the port city of Genoa. And like many Italian specialities, its culinary genius lies in its simplicity – just basil, garlic, sea salt, Parmesan, pine nuts and olive oil.

Where to try it

In its regional home, Liguria, and better still, in Liguria’s capital, Genoa, preferably as trofie al pesto, the regional pasta of choice, with a sauce that also contains green beans and red potatoes. Antica Osteria di Vico Palla (osteriadivicopalla.com), in the old port, and in business since the 17th century, is a great place to start sampling.

2. Ribollita

What makes it great

Ribollita means “reboiled”, a reference to the fact that in the impoverished past this rich, rustic Tuscan soup of cannellini beans, cavolo nero, carrots, celery and more, was the reheated minestrone of the previous day, but with the addition of stale bread and other inexpensive leftovers and ingredients. Few soups are heartier or tastier.

Where to try it

Za-Za (trattoriazaza.it), in Florence’s old market square, offers a wonderfully rich and comforting version of ribollita, and in portions so gargantuan that you won’t need to eat again for days.

3. Tiramisù

What makes it great

This “pick-me-up” dessert is another now ubiquitous Italian dish, with several cities and regions claiming its invention, the most persuasive case being made by Venice. What’s not to like about a dangerously sweet and calorie-laden confection of coffee, cocoa and creamy mascarpone?

Where to try it

Venice has as many versions of tiramisù as it has restaurants and pastry shops. Visit I Tre Mercanti (itremercanti.it) for one of the best (they make it on the hour, every hour), but follow up with a trip to Alle Testiere (osteriaalletestiere.it), just by way of comparison…

4. Tortelli di zucca

What makes it great

For all the Italian staples that are now widely renowned outside Italy, there are many regional dishes such as tortelli di zucca that are scarcely known outside their home towns – in this case Mantova (Mantua), a glorious artistic and historic jewel between Venice and Milan. Tortelli are large parcels of pasta; zucca, or squash, is the filling, a combination that in Mantua’s classic pairing – with burro e salvia (butter and sage) – provides a delicious contrast between the slightly too sweet squash and the sharper tang of the sage.

Where to try it

Osteria dell’Oca (osteriadellocamantova.com) is a homely and no-nonsense little restaurant for tortelli and other local specialities, with Aquila Nigra (aquilanigra.it) one of several more upmarket choices.

5. Risotto alla Milanese

What makes it great

In central northern Italy, on the plains of the Po river, pasta often takes second place to rice, usually in the shape of risotto, and in the case of Milan, as risotto alla Milanese, whose beauty lies in its golden colour and delicate, saffron-infused flavour.

Where to try it

The Trattoria Milanese (Via Santa Maria 11; 02 8645 1991) has been serving locals with local food in the old historic centre of Milan since 1933. Its risottos are as good as any and should be paired with another of the city’s specialities, ossobuco alla Milanese.

6. Cacio e pepe

What makes it great

Rome’s classic meat dishes involve what the Romans called the quinto quarto, or “fifth quarter” of the animal: in other words, the bits that really might not otherwise be eaten – offal of every kind, tripe, brains (cervello) and the like. If you don’t have the stomach for this kind of thing, then go for one of Rome’s many distinctive pasta sauces, such as cacio e pepe (spaghetti, tonnarelli or similar served with a sauce of black pepper and salty pecorino romano), whose simplicity, like the quinto quarto, dates from the days when poverty was the Romans’ culinary mother of invention.

Where to try it

Cacio e pepe is suddenly everywhere on UK menus, but in Rome it’s been around for ever, and is still a staple of old family-run restaurants – sadly a dying breed – such as Le Cave di Sant’Ignazio-Da Sabatino (dasabatino.it), which has outside tables on a pretty little piazza a few minutes from the Pantheon. If you want try the offal, then head for Checchino dal 1887 (checchino-dal-1887.com)

7. Tartufo nero

Lovely mountain-ringed Norcia was one of several towns in eastern Umbria damaged by earthquakes last year, but it’s back on its feet, with its status as one of central Italy’s great gastronomic centres still firmly in place. The black truffle, or tartufo nero, is its star turn – most of the truffles sold across Europe come from the region around the town – adding a delicate and unique flavour to risottos, omelettes, pastas and other dishes.

Where to try it

There are truffle dishes galore at the refined one-Michelin-star Vespasia (vespasia.com), part of the five-star Palazzo Seneca hotel, or at the earthier Granaro del Monte (bianconi.com) just across the road.

8. Pizza

What makes it great

Do we really need to spell out the joys of pizza?

Where to try it

In Naples, of course, its birthplace, either in Da Michele (damichele.net), in business since 1870 (it serves just margherita and marinara pizzas) or Brandi (brandi.it), a little touristy to be sure, but the birthplace, in 1889, of the margherita itself, created for Italy’s first queen and designed with ingredients that echoed the colours of the Italian flag – red (tomato), green (basil laves) and white (mozzarella).

9. Orecchiette alla pugliese

Orrecchiette – literally “little ears”, after their shape – are a wonderfully chewy, rough-textured pasta that feature in several signature dishes of Puglia, the “heel” of the Italian boot, most notably orrecchiette con le cime di rapa (with turnip greens). They are also often paired with broccoli or, more challengingly, with a sauce of carne di cavallo (horse meat).

Where to try it

Osteria del Tempo Person (osteriadeltempoperso.com) in Ostuni, one of Puglia’s prettiest villages, has long been a touchstone of Pugliese cooking, and comes with the bonus of a superb grotto dining room that provides a memorable setting for any meal.

10. Caponata

What makes it great

Sicily has a wealth of specialities you’d happily eat for a lifetime: arancini (small rice balls), granita (crushed, flavoured ice), cassata (ricotta, pistachios, candied fruit), pasta alla Norma (a sauce of aubergines, ricotta and more), pasta con e sarde (pasta with sardines), but let’s plump for caponata, a rich, sweet and sour creation of aubergines, tomatoes and other seasonal ingredients found in different variations across much of the island.

7 Organic Italian Pasta Dishes For Every Pasta Lover

There is no doubt that nowadays, Italian food and in particular, Italian pasta has become very much popular among people of all age groups throughout the entire world. There are various types of pasta available in the market that one can pick to cook on different occasions. Today, we are going to enlist some of the top authentic organic Italian pasta that every pasta lover must taste at least for once. Just have a look!!!

1. Ready Spice-Mix for Pasta alla Puttanescaby Casarecci di Calabria

 

This Ready Spice-Mix for Pasta Alla Puttanescaby Casarecci di Calabria. Has 70 Servings per Container. This kit includes:

  • Spice-Mix
  • Little Wooden Scoop.

Spice-Mix Ingredients

  • Parsley
  • Garlic
  • Crushed Red Hot Chili Pepper
  • Black Olives
  • Dried Tomato
  • Salt

Storage Conditions

All of the ingredients are natural and it should be stored in a cool and dry place.

2. Spaghetti with Quinoa Flour Italian Pasta

 

As we all know that gluten-free products have gone from obscurity to normality on supermarket shelves. Here we are also going to introduce one of the organic Italian pasta i.e. Spaghetti with Quinoa Flour Italian Pasta which is free from gluten.

Ingredients

  • Maize Flour
  • 3% of Quinoa Flour
  • Rice Flour
  • Emulsifiers: Mono
  • Diglycerides of Fatty Acids

It contains traces of lupin and soya.

Storage Conditions

Protect from humidity and stay away from heat.

3. Penne rigate with Quinoa Flour Italian Pasta

This authentic Italian pasta is gluten-free which hardly takes 8 to 10 mins cooking time.

Ingredients

  • Quinoa Flour (3%)
  • Corn Flour
  • Emulsifiers: Mono And Diglycerides Of Fatty Acids
  • Rice Flour

Storage conditions

It is strongly recommended to protect this delicious pasta from humidity and stay away from heat.

4. Fresh Tagliatelle Pasta

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İtalyanlara özel nefis bir tagliatelle bolognese yapımıyla geldim🍝 Ben ilk kez denedim ve bayıldım🥳 Orijinal tarifte krema ve daha fazla zeytinyağı var. Ben olabildiğince az kalorilisini denedim😇 Umarım deneyince siz de benim kadar beğenirsiniz💫 O zaman tarif sizlerle; 👉🏻🍝Tagliatelle Bolognese için; 👉🏻1 adet minik soğan 👉🏻1 yk zeytinyağı 👉🏻150- 200 gr kıyma 👉🏻1 adet küçük boy minik minik doğranmış havuç 👉🏻1 orta boy sap minik minik doğranmış Kereviz sapı (koymasanız da olur) 👉🏻2 adet orta boy rondodan geçirilmiş domates 👉🏻1 tatlı k. Ev Salçası 👉🏻1/2 sb Günlük Süt(normal süt de olur) 👉🏻Tuz, Karabiber, Kekik 👉🏻Üzeri için taze biberiye yaprakları 👉🏻Makarna haşlamak için 2 kişiye yetecek kadar 8 top Tagliatelle makarna🍝 🍝Sos için yazdığım malzemeleri sırasıyla ekleyip her birini 2-3 dk soteliyoruz. Son aşamada baharatları ve domatesi ekleyip süt ile beraber yaklaşık 40-45 dk en düşük ateşte özleri birbirine geçe geçe pişiriyoruz.(tarifin özel olmasının nedeni de kısık ateşte uzun uzun pişmesi) 🍝Haşladığınız Tagliatelle ile birleştirip üzerine biraz da kaşar&parmesan peyniri serpiştirip son dokunuşu yapıyoruz🥰 Gerçekten inanılmaz leziz oluyor👌🏻 Porsiyon 2 kişiliktir. Keyifli Akşamlar 🙏🏻😚 #foodphotography #tagliatelle #bolognese #newrecipe #instafood #dinner #dinnermenu #dinner🍴 #simpledinner #delicious #macaroni #meat #sauce #tomatoes🍅 #homemadeisbest #newrecipe #recipe #simpledinner #aksamyemegi #saglikliyasam #beslenmegunlugum #nutrition #diyethesaplaritakiplesiyor #diyethesapları #foodshare #foodblogger #foodlover #foodie #bugunnepisirsem #cooking

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Fresh Tagliatelle Pasta is a handmade mixture made of eggs and semolina, water. In that way, the Sapori del Vallo firm, even with more modern instruments, follows the traditional production process.

This selection contains

2 pack of Durum Wheat Semolina Fresh Tagliatelle Pasta.

5. Bucatini Pasta di Gragnano

Bucatini Pasta di Gragnano is almost the same as of the Spaghetti, but they are hollow in the middle. They are named after Bucato, which implies pierced. These thin and long tubes are famous in Rome, Naples, and Liguarian dishes, and are rich with buttery sauces. It hardly takes 15 min to cook.

6. Pappardelle Pasta di Gragnano

 

It is a wide and flat pasta which holds sauces well because of its long shape and texture from this high-quality bronze-died pasta. It hardly takes 10 min to cook.

7. Mezzi Paccheri Pasta

This exotic and delicious pasta is inspired by the average Paccheri from the Campania district. The thickness, and size of this cut of pasta and its capacity to drench up sauces make it perfect for presenting with fish and shellfish sauces. Attempt it with fixings dependent on tomato sauce or rich meat ragùs.

If you also want to give an exotic treat to your pasta lover friends and colleagues then all the above-listed pasta are absolutely the best option that anyone can prepare in just a few minutes.

Exploring the web and order online to get your favourite organic Italian pasta at your doorstep is a great option as it saves you lots of time and money. You can also get an amazing discount at online stores.