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Pasta alla Genovese, one of the oldest and most beloved dishes of Neapolitan cuisine, belongs to Naples rather than Genoa despite its name. This ragù, enriched with beef, is made by caramelising a generous quantity of onions over low heat for hours until they form a sweet, thick sauce, and is served over ziti pasta. It is a traditional recipe that requires patience but delivers a magnificent flavour in the end.
A classic Italian baked pasta dish. Al dente penne pasta is layered with slow-cooked beef ragù sauce, creamy béchamel sauce and generous amounts of mozzarella, then baked until the top is golden brown. It is one of the most beloved home-cooked dishes of Southern Italy.
A large, sealed pasta parcel traditional to the Baden-Württemberg region of Germany, typically boiled in stock and pan-fried in butter. The filling consists of minced meat, spinach, soaked bread, and fresh herbs.
A classic Swabian dish of plate lentils with homemade Spätzle, enriched with a vinegar sauce and Saitenwürstchen. A traditional one-pot dish enjoyed throughout southern Germany.
The iconic pasta of Roman cuisine. A traditional recipe containing no cream, prepared with the rendered fat of guanciale and the perfect emulsion of Pecorino Romano and eggs.
One of Rome's simplest and oldest pasta recipes, made with only guanciale, Pecorino Romano and plenty of black pepper, with no tomato or garlic. The creamy sauce formed by the rendered fat of the guanciale and starchy pasta water is the dish's only secret.
Classic Ligurian-style pasta with pesto. The traditional pesto, made by pounding fresh basil, pine nuts, garlic, Parmigiano-Reggiano and Pecorino cheeses with olive oil, is tossed with cooked trofie pasta.
A bold, quick-sauced classic pasta of Neapolitan cuisine. This salty, spicy sauce, combining tomatoes, olives, capers, garlic and anchovy fillets, pairs perfectly with spaghetti.
Classic Italian-style spaghetti with garlic and olive oil. Achieving perfect flavour with just a handful of ingredients, this is the simplest and most elegant pasta dish of Neapolitan cuisine.
A traditional gnocchi recipe from the northern regions of Italy, made from soft potato dough. Served with a butter and sage sauce, this classic dish is one of the most beloved home-cooked meals in Italian cuisine.
This recipe, one of Puglia's most iconic dishes, is a traditional flavour where hand-shaped orecchiette pasta meets bitter broccoli rabe (cime di rapa), anchovies, garlic and peperoncino. The pasta and greens are boiled in the same water; this gives the dish its characteristic depth of flavour.
One of the oldest and simplest pasta dishes of Venetian and Veneto cuisine. Thinly sliced onions are slowly caramelised in olive oil to create a smooth sauce, then anchovy fillets are melted into the sauce. Thick bigoli pasta is tossed with this rich, sweet-and-salty sauce. It is traditionally served as a 'mangiare di magro' (fasting dish).
A traditional comfort food from the Swabian region of Germany, featuring soft handmade egg noodles tossed with melted Bergkäse cheese and crispy caramelised onions. The spätzle dough is rested, then pressed into boiling water to cook, tossed with cheese in butter, and served topped with golden fried onion rings.
Classic Bavarian-Swabian Schupfnudeln made from potato dough, pan-fried in butter and served with toasted breadcrumbs. A traditional dish that is also known as Fingernudeln, Buben or Hudeln depending on the region.
Traditional Kayseri-style manti; tiny pieces of dough are filled with a minced meat mixture, sealed, boiled and served with garlic yoghurt and a red pepper butter sauce.
