7 Traditional Pastas from North to South

If you've ever visited Italy, it's almost certain that you've tried at least one of these pasta dishes. These recipes, which have been passed down for centuries, have evolved and spread worldwide, but nothing can quite compare to the original classics. Here’s a selection of eight of our favorite traditional pasta dishes from all over Italy, from North to South, along with the best places to enjoy them.

1. Lasagne alla Bolognese

Every Sunday, Italians in Emilia-Romagna gather at casa della nonna to enjoy each other’s company and savor a local specialty: lasagna! Made with layers of thin pasta dough traditionally layered with ragù sauce and creamy béchamel, this is one of Italy’s most iconic dishes.

Lasagna comes in many varieties, including spinach and ricotta, pumpkin and speck, or porcini mushrooms and taleggio cheese. Be sure to look out for our favorite version, lasagne verdi which incorporates pureed spinach into the pasta dough to add extra color, and flavor, to this delicious dish.

Where to try the best Lasagna? Trattoria da Giampi e Ciccio, Bologna

2. Carbonara

Though Rome is the Italian city most often associated with antiquity, carbonara is actually a 20th-century innovation. The dish’s creator and exact place of origin are unknown, but an often-told story involves the arrival of Allied troops in Rome in 1944. Today, carbonara is made with eggs, guanciale, pecorino cheese and black pepper. When making it at home, remember two essential tips: no cream (the creaminess comes from the pasta water mixed with the egg and cheese) and use guanciale, not bacon or pancetta, for the authentic taste.

Where to try the best Carbonara? Osteria da Fortunata, Rome (Albi feel free to suggest il tuo prefe)

3. Paccheri alla Norma

One of Sicily’s most famous dishes, Pasta alla Norma features the distinctive flavors of eggplant and ricotta salata. Short pasta, like paccheri or rigatoni, works best for this dish, as it captures the sauce in every bite. The sauce is made with tomato passata and a bit of onion, while the eggplant is fried separately. Once the pasta is cooked, mix everything together and finish with ricotta salata and a sprinkle of lemon zest for that extra Sicilian touch. In Sicily Pasta alla Norma always has a place of honor on the menu.

Where to try the best Pasta alla Norma? Trattoria Deliziosa, Catania

4. Orecchiette alle Cime di Rapa

In Puglia, one pasta shape dominates. Named after the ‘little ears’ that each shape is said to resemble, orecchiette are a prime example of the region’s simple, rustic cuisine. From a vegan pasta dough of flour, water and salt, Pugliese nonne have been hand-rolling orecchiette since the 12th century. Even today, in the cobbled old town of the region’s capital, Bari, women craft orecchiette on tables along la strada delle orecchiette. 

Puglia’s classic and most authentic orecchiette dish is with cime di rapa – which sees the shape paired with a sauce of garlic, anchovies and cime di rapa. Topped with breadcrumbs and a bit of chili, orecchiette is an uncomplicated yet deeply satisfying dish that perfectly captures the flavors of Puglia.

Where to try the best Orecchiette e Cime di Rapa? Ristorante Bina, Locorotondo Puglia

5. Pasta e Patate

Pasta and potatoes, one of the most traditional Neapolitan dishes, dates back to the 17th century. Born as a meal for the poor, pasta e patate quickly became one of the most beloved and imitated dishes of the Neapolitan cuisine

Indeed, this recipe became a staple for housewives who combined these two carbohydrates into a hearty meal. The dish used leftover parmesan rinds and a mix of pasta shapes, cooked with potatoes, soffritto (celery, carrot, onion), and tomato. To finish, add Parmigiano, Pecorino, and a touch of smoked provola for a creamy, comforting dish.

Where to try the best Pasta e Patate? Trattoria Da Nennella, Naples, Campania

6. Agnolotti del Plin

Agnolotti del Plin, a specialty of Piedmont, are a work of culinary art.

Though the recipe's origins are generally unknown, agnolotti del plin were created to use up the leftovers from a meat roast.

These delicate pasta parcels are traditionally served in broth or dressed simply to let the flavors of the meat and vegetable filling shine. However, there are no strict rules—agnolotti can be served with meat gravy or sage-infused butter, always topped with grated Parmigiano Reggiano. Each variation showcases the regional culinary excellence and versatility of Italian pasta.

Where to try the best Agnolotti del Plin? Madama Piola, Turin, Piedmont

7. Trofie al Pesto

Trofie al Pesto is Liguria’s tribute to basil, the region’s prized herb.

It seems that the way of preparing trofie was invented on boards of galleons that navigate for Crusades. The cooks of that ship were preparing many dishes made with flour and water. After preparations, they had their hands covered by the excess of dough and they cleaned them by rubbing their fingers. Thanks to that move the excess of dough formed a new form of pasta.

This fresh, chewy pasta pairs perfectly with a pesto made from local Pra basil, pine nuts, and extra virgin olive oil. For an added twist, some versions of the dish include green beans and potatoes mixed with the pesto, adding new textures and layers of flavor to this already iconic dish.

Where to try the best Trofie al Pesto? DaV Mare, Portofino, Liguria