In Italy, pasta is more than just a meal—it’s a way of life, where attention to detail and time-honored tradition are considered key ingredients. Sure, you can certainly play it safe and stick with spaghetti in marinara sauce, but the country’s rich culinary culture has led to the creation of many unique, regional pasta dishes that tourists would be remiss not to try. If you’re planning a trip to Italy, read on to learn more about some of the most underrated pasta dishes in Bel Paese.
Pizzoccheri della Valtellina
Pizzoccheri is a flat ribbon pasta made from a mixture of wheat and buckwheat with roots in the northern Italian region of Lombardy. Not for the faint of heart, it’s traditionally prepared with copious amounts of butter and served with cabbage, potato, and two types of local cheese. The result is a rich, nutty pasta dish that comfort food enthusiasts are sure to enjoy.
Orecchiette Con Cime Di Rapa
Orecchiette translates to “little ears,” and in their birthplace of Puglia, these little ears are traditionally served with broccoli rabe, garlic, chili, and sometimes anchovies. Unlike many Italian pastas, orecchiette contains no egg, making this dish a great choice for vegans if ordered without anchovies.
Cjarsòns
Like ravioli, with a sweet twist. Cjarsòns are a stuffed pasta from the northern region of Friuli-Venezia Giulia on the Austrian border. They’re traditionally made with a potato-based dough and filled with a spiced ricotta, onions, and dried fruit. The combination of sweet and savory ingredients speak to the region’s diverse blend of culinary influences and make for a unique and highly delicious meal.