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One of the oldest and most beloved dishes of Neapolitan cuisine, Pasta alla Genovese, despite its name, belongs to Naples rather than Genoa. This ragù, enriched with beef, is made by caramelizing a generous amount of onions over low heat for hours, creating a sweet and dark sauce, and is served over ziti pasta. A traditional recipe that requires patience but delivers a magnificent flavor.
A classic Italian baked pasta dish. Al dente penne pasta is layered with slow-cooked ground 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.
Large, sealed pasta pockets traditional to the Baden-Württemberg region of Germany, typically boiled in broth and pan-fried in butter. The filling consists of ground meat, spinach, soaked bread, and fresh herbs.
A classic Swabian dish of plate lentils with homemade spätzle, enhanced with a vinegar sauce and cocktail sausages. A traditional one-pot dish cherished throughout southern Germany.
The iconic pasta of Roman cuisine. A traditional, cream-free recipe made with rendered guanciale fat and a 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—no tomatoes or garlic. The creamy sauce formed by the rendered guanciale fat and starchy pasta water is the only secret of this dish.
Classic Ligurian-style pasta with pesto sauce. The traditional pesto, made by crushing 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 from Neapolitan cuisine. This salty, spicy sauce—where tomato, olives, capers, garlic, and anchovy fillets come together—pairs perfectly with spaghetti.
Classic Italian-style spaghetti with garlic and olive oil. The simplest and most elegant pasta dish in Neapolitan cuisine, achieving perfect flavor with just a few ingredients.
A traditional gnocchi recipe from the northern regions of Italy, made from a 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.
One of Puglia's most iconic dishes, this recipe features hand-shaped orecchiette pasta paired with bitter broccoli rabe (cime di rapa), anchovies, garlic, and peperoncino. The pasta and greens are cooked in the same water, giving the dish its characteristic depth of flavor.
One of the oldest and simplest pasta dishes of Venetian and Veneto cuisine. Thinly sliced onions are slowly caramelized 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. Traditionally served as 'mangiare di magro' (a fasting dish).
A traditional comfort food from the Swabian region of Germany, featuring soft handmade egg noodles combined with melted Bergkäse cheese and crispy caramelized onions. The spätzle dough is rested, then pressed into boiling water to cook, tossed with butter and cheese, and finished with golden fried onion rings scattered on top before serving.
Classic Bavarian-Swabian Schupfnudeln made from potato dough, pan-fried in butter and served with toasted breadcrumbs. A traditional dish also known as Fingernudeln, Buben, or Hudeln depending on the region.
Traditional Kayseri-style manti; small pieces of dough are filled with a ground meat mixture, sealed, boiled, and served with garlic yogurt and a red pepper butter sauce.
