Top 10 Greatest Italian Pasta Dishes

Ancient Roman recipe with only 3 ingredients: tonnarelli pasta, Pecorino Romano DOP, and coarsely ground black pepper; dates back to Roman shepherds who carried dried pasta and aged cheese

Slow-cooked meat sauce from Bologna, Emilia-Romagna; officially registered with the Italian Academy of Cuisine in 1982 (PDO), traditionally served with fresh egg tagliatelle

Originated in Amatrice, Lazio; made with guanciale, San Marzano tomatoes, Pecorino Romano and chili; the town of Amatrice holds an annual pasta festival in its honour

From Genoa, Liguria; DOP-protected Genovese basil blended with pine nuts, Parmigiano-Reggiano, Pecorino, garlic and extra virgin olive oil; traditionally served with trofie or trenette

The quintessential Italian pasta: San Marzano DOP tomatoes, fresh basil, garlic, olive oil; considered by Italian chefs the truest test of culinary skill in its simplicity

Peasant pasta from Venice and Naples; slow-cooked cannellini or borlotti beans with short pasta, pancetta, rosemary and vegetables; dates back to 15th-century Italian cookbooks

Roman pasta sauce meaning "angry" in Italian; penne rigate tossed with San Marzano tomatoes, garlic and peperoncino chili; created in Rome in the early 20th century

Apulian (Puglia) specialty; ear-shaped hand-rolled pasta with turnip greens (cime di rapa), anchovy, garlic and chili; a UNESCO intangible cultural heritage candidate

Handmade egg tagliatelle with black or white truffle from Umbria or Emilia-Romagna; white truffle (Tuber magnatum) fetches up to EUR 4,000 per kg at the Alba Truffle Fair

Ancient Roman recipe with only 3 ingredients: tonnarelli pasta, Pecorino Romano DOP, and coarsely ground black pepper; dates back to Roman shepherds who carried dried pasta and aged cheese

Slow-cooked meat sauce from Bologna, Emilia-Romagna; officially registered with the Italian Academy of Cuisine in 1982 (PDO), traditionally served with fresh egg tagliatelle

Originated in Amatrice, Lazio; made with guanciale, San Marzano tomatoes, Pecorino Romano and chili; the town of Amatrice holds an annual pasta festival in its honour

From Genoa, Liguria; DOP-protected Genovese basil blended with pine nuts, Parmigiano-Reggiano, Pecorino, garlic and extra virgin olive oil; traditionally served with trofie or trenette

The quintessential Italian pasta: San Marzano DOP tomatoes, fresh basil, garlic, olive oil; considered by Italian chefs the truest test of culinary skill in its simplicity

Peasant pasta from Venice and Naples; slow-cooked cannellini or borlotti beans with short pasta, pancetta, rosemary and vegetables; dates back to 15th-century Italian cookbooks

Roman pasta sauce meaning "angry" in Italian; penne rigate tossed with San Marzano tomatoes, garlic and peperoncino chili; created in Rome in the early 20th century

Apulian (Puglia) specialty; ear-shaped hand-rolled pasta with turnip greens (cime di rapa), anchovy, garlic and chili; a UNESCO intangible cultural heritage candidate

Handmade egg tagliatelle with black or white truffle from Umbria or Emilia-Romagna; white truffle (Tuber magnatum) fetches up to EUR 4,000 per kg at the Alba Truffle Fair