It is a well-known fact that different regions in Italy have their special traditions when it comes to cooking pasta. What is not widely known, however, is that pasta shape preferences also vary locally. In Liguria people traditionally eat a certain shape of pasta, in Piemont – another type and in Puglia – yet another type… We’ve decided to make for you a special panorama of some Italian regions and their beautifully typical landscapes, while describing the respective preferred type of pasta. Enjoy emblematic Italian vistas and then prepare your favourite pasta from your favourite region.

Toscana of the Gigli

Toscana, adored by many, with its cypresses and wide meadows. The favourite local shapes are the so called Gigli – or “Florence lilies”. They are truly beautiful: in the Florentine artistic tradition, with lace-like edges and silhouette reminiscent of  bellflower. They look stylish on the plate and are usually bouqueted in traditional dishes with zucchini, Parmigiano and garlic.

Puglia of the Small Ears

Puglia is among the most picturesque regions of Southern Italy. It is famous for its white, dwarfish houses, known as trully, which can be seen in small towns like the famous Alberobello. The traditional pasta, prepared by the locals from ancient times is оrecchiette, or “small ears”. Most typically, they are prepared with broccoli, which are a local produce.

Lombardia of the Bowties

The lacustrine charm of the North-Western region Lombardia is known all over the world. What is not so well known, however, is that the locals prefer farfalle, or small bow ties. In fact, farfalle comes from the Italian for butterfly. The traditional preparation method is simple: home-made tomato sauce with basil or, often, with spinach.  

Liguria of the Stamps

Liguria is a small strip to the North, in which Genova, the city – homeland of the pesto is situated. The seaside beauty of the region goes best with the traditional, yet less known in Bulgaria, Curzetti Stampae, which look like small dough stamps. They were hugely popular as far back as the Renaissance, when noble families wanted their family stamps placed on the pasta. Traditionally, the pasta there is prepared with meat and Ligurian basil pesto sauce – pesto genovese.

Emilia-Romagna of the Monks

The Northern beauty Emilia-Romagna is a famous cultural destination. Cities like Bologna, Modena and Parma, as well as a total of 11 UNESCO World Heritage Sites can be found here.  The typical regional pasta is one that is less known to us – these are the so called strozzapreti, “Monk-chokers”. The name comes from the legend of a monk who was so famished, he choked on strozzapreti. They are prepared from dough, water, Parmigiano and egg whites.  

Campagna of the Penne

Campagna is to be found at the lower part of The Boot and its capital is Naples. The magical Vesuvius and – at its foothill – Pompeii are also here. Typical for the region is a Bulgarian favourite – penne: tubes of various sizes – small and bigger. The Italians in Campagna most often eat penne with Arabiatta sauce – tomato with many spices.  

Sicily of the Tubes

Sicily – homeland of The Mafia, sunny days, citruses and romance. The traditional pasta for the region is ziti – grooved tubes. They go best with thick sauces and the locals usually add cheese: ricotta and mozzarella.