Tagliatelle is the traditional accompaniment for ragú Bolognese, with enough heft and flavor to stand up to the rich meat sauce. It’s said that the perfect dough for tagliatelle should be rolled so thin that, if held up to a window, you should be able to see Bologna’s hilltop Basilica di San Luca through the dough. To this day, the last day of the Verona carnival is led by the Papà di Gnocco (“Gnocchi’s Father”), a person in a gaudy costume who carries a huge fork topped with gnocchi.Įmilia-Romagna and Piedmont: Truffle tagliatelleĪ fresh pasta made with egg, tagliatelle’s long ribbons are an icon of Bologna, the capital city of Emilia-Romagna. In Verona, a grain shortage at the time of the pre-Lent carnival threatened to cut short the festivities until a local nobleman donated a hefty sum to buy flour that could be stretched out with boiled potato to make the delicious dumplings. Potatoes were brought to Europe from the Andes by Spanish explorers, and slowly crossed the continent starting in the 1500s. So while the basic formula for gnocchi, a rough dough that is cut into small chunks and then boiled, dates back to antiquity and can be found in many forms across the country, the popular potato-based version is unmistakably northern. Northern Italy does not have the rich pasta tradition that many regions to the south do-the cool, mountainous lands bordering Austria, Switzerland, and France have a unique culinary sensibility that integrates the foods of their neighbors, often using grains such as buckwheat and rye rather than plain wheat flour. Just as the different regions of Italy have their own recipes, techniques, and beloved ingredients, some pasta shapes are inextricably linked to their birthplace.įrom north to south, follow along on our tour of some of the most iconic regional pasta shapes across Italy. From the couldn’t-be-simpler dough of flour and water that the Romans called laganum, pasta has evolved to a truly magnificent family of unique dishes, united in their deliciousness. But the history of pasta is long and twisting-like a piece of fusilli lunghi-with innovations and experimentations taking place over the centuries in different parts of the country. To outsiders, pasta can seem like a universally Italian delicacy, served up in different shapes but essentially all one food. Now that you have your colored pasta, you can get to work on your crafts! Take a look at the 25 macaroni art crafts I’ve listed below and let me know which one you’d like to try first.If there’s one Italian food known the world round, it’s pasta.
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