Savouring Italy, One Pasta Shape at a Time: A Journey Through Italy’s Regional Pasta Traditions
Tuscany Photoshoot Idea: Pasta Making Class with Classico Portraits at Al Gelso Bianco
Dreaming of Italy with the family? Sure, there’s the art, the history, the jaw-dropping landscapes—but let’s be honest, Italy’s true heart is in its food. And what better way to dive into Italian culture than through pasta? Each region has its own signature pasta shape, and trying them is like taking a delicious bite out of local history, one forkful at a time.
Here’s the best part: with every taste of Italy’s ancient pasta traditions, you’re secretly turning history into something fun and memorable. Don’t be surprised if, back home, the kids start telling their friends about the Roman origins of bucatini or the medieval legend of tortellini. They’ll be the ones saying, “Did you know…?” in history class—because in Italy, you’re not just tasting food; you’re living history!
So pack those stretchy pants, bring your appetite, and get ready for a pasta adventure that’ll have the whole family saying Mangiamo! (That’s Italian for “Let’s eat!”) From Liguria’s pesto-perfect trofie to Sicily’s twirled busiate, this guide will take you on a playful, tasty tour of Italy’s most famous pasta shapes.
Have you considered booking a photoshoot to always relive this Italian vacation?
I can join you at a cooking class, a truffle hunt, or any other food-related (or not) activity to capture these special memories!
Immerse yourself in Italian culture with a cooking class- and have it photographed to relive these memories!
Here’s an overview of some notable pasta shapes from various regions in Italy:
Northern Italy
Liguria - The Italian Riviera: Cinque Terre & Genova
Trofie: Twisted pasta, typically served with pesto.
Corzetti: Coin-shaped pasta often stamped with intricate designs and served with a pine nut sauce (fun for the kids!)
Mandilli de Saea: Large, thin sheets of pasta served with pesto.
Lombardy - Milan and Lake Como
Casoncelli: Stuffed pasta shaped like half-moons, filled with meats, cheeses, or breadcrumbs.
Pizzoccheri: Flat, short buckwheat pasta usually served with cabbage and potatoes. (Traditionally gluten free, but do confirm)
Piedmont - Turin, the Langhe, Lake Maggiore and Lake Orta
Agnolotti: Small, stuffed pasta often filled with meat or vegetables.
Tajarin: Thin egg noodles, often served with meat sauce or truffle.
Veneto - Venice, Verona and the Dolomites
Bigoli: Thick spaghetti-like pasta, often made with buckwheat or whole wheat.
Risi e Bisi: Rice and peas, a dish somewhere between risotto and soup.
Emilia-Romagna - Bologna and Parma
Tagliatelle: Ribbon pasta, typically served with Bolognese sauce.
Tortellini: Small, stuffed pasta often filled with meat or cheese.
Lasagne: Wide, flat pasta sheets, layered with meat sauce and béchamel.
Central Italy
Tuscany - Florence, Siena and the island of Elba
Pici: Thick, hand-rolled spaghetti, often served with simple sauces.
Tordelli: Stuffed pasta, typically with a meat or herb filling.
Umbria - Perugia, Orvieto and Assisi
Strangozzi: A thick, rustic noodle, often served with truffle sauces.
Ciriole: Similar to pici, a thick noodle served with tomato sauce.
Lazio - Rome and Vatican City
Bucatini: Hollow spaghetti, often used in "Amatriciana" sauce.
Tonnarelli: Square spaghetti, commonly paired with "Cacio e Pepe."
Abruzzo - L’Acquila, Pescara and Gran Sasso National Park
Maccheroni alla Chitarra: Square-shaped spaghetti, made with a "chitarra" tool.
Sagne e Ceci: Short, twisted pasta often served with chickpeas.
Southern Italy
Campania - Naples, Amalfi, Positano and Capri
Pasta alla Genovese: Large pasta shapes like paccheri or ziti, served with a long-cooked onion and meat sauce.
Scialatielli: Thick, short ribbons often served with seafood.
Puglia - Lecce, Val d’Itria, Alberobello and Polignano a mare
Orecchiette: Ear-shaped pasta often served with broccoli rabe or tomato sauce.
Cavatelli: Small pasta shells, served with vegetables or seafood.
Sicily - Palermo, Syracuse, Taormina and Mt Etna
Busiate: Twisted pasta, usually paired with pesto Trapanese.
Anelletti: Ring-shaped pasta, used in baked pasta dishes.
Sardinia - Costa Smeralda and Cagliari
Malloreddus: Small, grooved pasta resembling gnocchi, often served with sausage sauce.
Fregula: Small, round pasta similar to couscous, served with seafood or in broths.
And believe it or not, this isn’t all the regions! There are another seven but I stuck with the most visited places.
As you can see, exploring Italy’s regional pasta dishes is like playing a game of culinary bingo. Each shape has a story, each dish a tradition—and every bite brings a new, family-friendly adventure. So, as you journey through Italy, let each bowl of pasta be a taste of the region’s soul. Or better yet, book a pasta-making class to learn the art and replicate your favourite shapes and sauces back home!
So, loosen that belt, let the kids pick out the most unusual pasta on the menu, and dive in. Buon viaggio, and most importantly, buon appetito!
Learning to make pasta in Umbria - a fun family photoshoot idea- Photographed by Classico Portraits
Looking for other food-based activities? How about a Truffle Hunt?
Hi, I’m Kirstie
Family Photographer, living her best foodie life
In 2020, I swapped Australia for Italy—drawn by my love for food and the opportunity to immerse myself in my husband’s Italian heritage.
As a photographer, I’ve always been passionate about capturing the essence of a moment, and there’s no better place to do that than in Italy, where food is woven into the very fabric of daily life. Whether I’m photographing a family learning to make pasta in Florence, a couple on a truffle hunt in Piedmont, or another Italian activity altogether, I love documenting the joy and authenticity of Italy’s culinary traditions.
If you're visiting Italy, let’s create lasting memories with a customised photoshoot that captures you and your family enjoying all Italy has to offer. Ready to dive in? Let’s make your Italian adventure one to remember!
