World Pasta Day. In Italy, every region has its own pasta type
This holiday was established in 1995 during the World Pasta Congress Let's start with a bit of history October is the month dedicated to Italian heritage, and of course, it's the month of carbs also. We have Beer and Pizza National Day, World Bread Day, and World Pasta Day on these thirty days. "People have been eating pasta since at least 5,000 B.C. However, this delightful holiday was only established in 1995, when 40 pasta producers from around the world gathered to hold the globe's first World Pasta Congres", we read on a dedicated website called National Today.
Pasta for Italians
Being an Italian community, over the years, we talked a lot about pasta. There is always something to say. We wrote about the different kinds of pasta, in shapes, but also for the flour used. Our readers know the difference between" "pasta fresca" and" "pasta secca." We tried together so many recipes with red sauce or white sauce as a base. Today we want to play a little game with you. As we mention, there are so many kinds of different pastas. Italy loves pasta so much that every region has its own particular type. We want to remember the most important, divided by area, to see how many styles you can remember. Emilia Romagna, as you can easily imagine, is the region with the most incredible variety.
Look at the different types of pasta divided by region
So, let's start naming the regional pasta, but first, remember, for any curiosity you may have, we are here for you always. Give us your feedback, and we would be delighted to contact you. And don't forget to visit our website MagnificoFood.com to have the best Italian pasta made from top high-quality producers like Forte, La Molisana, Pasta Cuomo, Pasta Natura, and Rummo at home. We have handmade Italian fusilli, macaroni, strozzapreti, pappardelle, organic fettuccine and many more. Look at the list published by the magazine of "L'Artigianoo in Fiera"
Valle d’Aosta: fettuccine di castagne e gnocchi
Sardegna: malloreddus, culurjones, fregola sarda
Sicilia: cannaruzzini, cuscusu.
Campania: bucatini, mafalde, paccheri.
Basilicata: rascatielli, ravioli.
Calabria: schiaffettoni, fileja.
Puglia: cavatelli, orecchiette.
Molise: laganelle, cicatelli.
Lazio: fettuccine, bucatini.
Abruzzo: maccheroni alla chitarra, pecorara, strozzapreti.
Umbria: frascarelli, pappardelle, umbricelli.
Toscana: pappardelle, pici, tortelli maremmani.
Marche: lasagne, maccheroncini, vincisgrassi.
Emilia Romagna: anolini, cappelletti, cappellacci, lasagne, passatelli, strozzapreti, tortellini, tortelli.
Veneto: bigoli, paparele, tirache.
Friuli Venezia Giulia: cjalsons, blées.
Trentino Alto Adige: canederli, strangolapreti.
Liguria: bavette, corzetti, trofie.
Piemonte: agnolotti, tajarin.
Lombardia: agnolini, bigoli, cappelloni, casoncei, gnocchi, pizzoccheri, tortelli di zucca.
Valle d’Aosta: fettuccine, gnocchi.
- Tags: italian pasta
- Donatella Mulvoni