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Ciao, lovers of Italian cuisine!

It’s not just a stereotype that Italy = pasta. Because pasta is not just a dish. Pasta is a culture, a history, and a mix of flavors! Omg! Pasta is a pure pleasure.

Save this TOP-5 of the most delicious pasta that you HAVE TO TRY in Italy.

literally pasta with cheese pecorino and black pepper

It is a typical pasta from Rome and it is considered to be a symbol of the Eternal City.

Which type of pasta is usually used for this recipe?

Choose whatever you like: tonnarelli, rigatoni, spaghetti (traditional one), or even mezze maniche. There are no limits for versions of cacio e pepe and they may be found in each part of the city. But one thing they have in common for sure: a proclamation to be the best in Rome!

The main secret of pasta cacio e pepe lies both in the ingredients and of course in the chef’s ability to cook it. During the process of preparation is crucial to obtain the “cremina” (=creamy) consistency. But never, please never, use any cream! Only cooking water, cheese pecorino, and black pepper. No oil, no butter – don’t commit a crime!

spaghetti with fried zucchini and provolone cheese

It is a traditional Italian pasta originating from Nerano, a town in the Campania region. This recipe of pasta was invented in 1952 at Ristorante Maria Grazia Nerano.

But the secret is that nobody knows exactly the original recipe and so many chefs and housewives just improvise. But be sure that no cream is used even there! 

The main ingredients of spaghetti alla Nerano are spaghetti, zucchini, olive oil, garlic, cheese Provolone del Monaco (typical from this part of Italy), basil, and salt.

The best thing is melted cheese which adds a unique flavor to the dish.

It’s also nice with the short type of pasta.

pasta with eggs, hard cheese, cured pork & black pepper

Always considered one of the traditional dishes of Roman cuisine, its origins, however, are Neapolitan. Really?  Yes, the first combination of egg and pasta dates from 1773, which was mentioned by Neapolitan chef Vincenzo Corrado in “Il cuoco galante.” And much later they started to use lard or guanciale as a condiment for pasta.

The first carbonara recipe similar but not identical to the one we know today appeared in 1954 in the food magazine La Cucina Italiana.

Actually, it doesn’t matter which origins carbonara has, one thing is certain: it has become and is a great classic of Italian traditional cuisine!  The recipe for real carbonara includes spaghetti, egg, pancetta, gruyere, and garlic. And here avoid cream, please! The sauce is on a base of egg yolks and nothing else.

pasta with shell clam and fresh cherry tomatoes

To be honest, it seems to be considered the most summer pasta I’ve met in Italy. It originated in Naples and then became popular all over Italy. Usually, the locals use one of two kinds of pasta for this dish: spaghetti or calamarata (as you can see in the picture and has the shape of squid rings).

There are disputes about the way of cooking this pasta. Because some people are sure that pasta alle vongole should be only “in bianco” (without tomatoes), others claim that it should be dressed in tomato sauce and there is a part who likes to add fresh cherry tomatoes (I vote for this recipe:)).

Anyway, the main thing is to use ingredients of high quality, and they are just a few: pasta, clams, olive oil, garlic, fresh cherry tomatoes (as I like this recipe), chili pepper, and parsley. It’s a perfect dish to eat next to the sea…

potato gnocchi with tomato and mozzarella sauce

And last, but not least, on my Top-list are gnocchi Alla Sorrentina. As you can see from its name, this dish is from Sorrento (a town in the Campania region). This is a typical Sunday pasta in Italian families in the south, prepared with all love and passion!  The potato Gnocchi is an ancient shape of pasta, whose origins date back to the sixteenth century (when the importation of potatoes from the Americas began).

Actually, the preparation brings together some of the characteristic flavors of traditional Neapolitan cuisine: mozzarella, tomato, and basil (well, the same ingredients as a pizza Margherita). Moreover, gnocchi should be served strictly in “pignatieli” low and rounded terracotta bowls, which, thanks to their slow heating, keep the heat for a long time even after having been baked in the oven. It’s quite easy to prepare and it’s so tasty, believe me!

Frankly speaking, I am totally pasta addicted and adore almost all types of it and also cook fresh pasta at home.

Would you like to have such a cooking experience in Italy?

Sentiero Italiano. Travel planner in Italy is ready to organize it, especially for you.