Gnocchi alla Fontina
Soft potato gnocchi folded through a Fontina cream sauce, a cold-weather plate with Aosta logic.
Recipe library
Cook the atlas.
These are practical home recipes inspired by regional traditions. They favor clear ratios, accessible technique, and respect for the dish's core logic.
42 recipes
Try ingredients and pantry terms such as potato, anchovy, pecorino, eggplant, saffron, chickpea, or walnut.
No recipe matched those filters.
Search now checks titles, regions, shapes, sauces, ingredients, and method notes. Broaden the query or clear the filters.
Pasta alla Valdostana
A generous baked pasta with ham and Fontina, inspired by the region famous for its cheese rather than by southern tomato sauces.
Tajarin al Tartufo
Fine egg-yolk noodles dressed simply with butter and a little cheese, built to carry the scent of truffle.
Agnolotti del Plin
Tiny pinched pasta parcels filled with roast meat and greens, served with butter, sage, or the cooking juices of a roast.
Trofie al Pesto Genovese
Twisted trofie with basil pesto, potatoes, and green beans, the Ligurian classic that turns a garden into a sauce.
Pansoti with Walnut Sauce
Herb-filled pasta dressed with creamy walnut sauce, a Ligurian lean-day dish that feels luxurious without meat.
Pizzoccheri della Valtellina
Buckwheat ribbons with potatoes, cabbage, cheese, garlic, and browned butter from the Valtellina mountains.
Casoncelli alla Bergamasca
Sweet-savory filled pasta with meat, crumbs, cheese, and sometimes raisins, served with butter, sage, and pancetta.
Schlutzkrapfen with Spinach and Ricotta
Rye-and-wheat half-moons filled with spinach and ricotta, finished with brown butter and chives.
Spinach Spatzle with Speck
Soft green spatzle tossed with speck, butter, and cheese, a fast Alpine pasta-dumpling hybrid.
Bigoli in Salsa
Thick Venetian noodles dressed with slow-cooked onions and anchovies, a lean dish with enormous flavor.
Pasta e Fasioi alla Veneta
A thick Venetian bean-and-pasta soup, somewhere between minestra and meal.
Cjarsons
Sweet-savory Friulian filled pasta with herbs, potato, raisins, cocoa or cinnamon, and smoked ricotta.
Gnocchi di Susine
Potato dumplings wrapped around plums, served with buttered crumbs, cinnamon, and sugar.
Tagliatelle al Ragu Bolognese
Fresh egg tagliatelle with a slow meat ragu built from soffritto, pancetta, wine, tomato, broth, and milk.
Tortellini in Brodo
Tiny filled pasta served in clear meat broth, one of Emilia-Romagna's most ceremonial bowls.
Pici all Aglione
Thick hand-rolled noodles with a gentle garlic and tomato sauce from southern Tuscany.
Pappardelle al Cinghiale
Wide egg ribbons with a deep wild boar ragu, a Tuscan hunting-season classic.
Stringozzi al Tartufo Nero
Thick Umbrian strands tossed with black truffle, garlic-scented oil, and just enough pasta water.
Umbricelli al Rancetto
Hand-rolled noodles with tomato, guanciale or pancetta, marjoram, and pecorino.
Vincisgrassi
A lavish baked pasta of Marche, layered with thin egg pasta, meat sauce, bechamel, and cheese.
Maccheroncini di Campofilone al Ragu
Very fine egg pasta from Campofilone dressed with a restrained meat ragu.
Cacio e Pepe
Pasta, Pecorino Romano, black pepper, and starchy water. Nothing to hide behind.
Pasta alla Gricia
The guanciale-and-pecorino Roman pasta that feels like the hinge between cacio e pepe, carbonara, and amatriciana.
Carbonara
A modern Roman classic where eggs, Pecorino, guanciale fat, pepper, and pasta water become a silk sauce.
Amatriciana
Guanciale, tomato, Pecorino Romano, and pasta. Sharp, salty, and direct.
Spaghetti alla Chitarra con Pallottine
Square-cut Abruzzese pasta with tiny meatballs in tomato sauce.
Sagne e Fagioli
Rustic hand-cut pasta with beans, tomato, garlic, and chili.
Cavatelli al Ragu Molisano
Hand-shaped cavatelli with a pork-and-tomato ragu finished with caciocavallo.
Fusilli alla Molisana
Hand-rolled fusilli dressed with a simple porky tomato sauce.
Spaghetti alle Vongole
Spaghetti with clams, garlic, olive oil, white wine, parsley, and the sea-salty liquor from the shells.
Pasta alla Genovese Napoletana
A Neapolitan onion-and-beef sauce with no connection to basil pesto, served with broken ziti or paccheri.
Orecchiette con Cime di Rapa
Puglia's signature little ears with bitter greens, anchovy, garlic, chili, olive oil, and crumbs.
Ciceri e Tria
Salento chickpea pasta with some noodles boiled and some fried for crunch.
Lagane e Ceci
Wide flour-and-water noodles with chickpeas, garlic, oil, and rosemary.
Strascinati with Peperoni Cruschi
Dragged semolina pasta with crisp dried peppers, garlic, crumbs, and pecorino.
Fileja alla Nduja
Twisted Calabrian pasta with nduja melted into tomato sauce.
Pasta con Mollica e Alici
Spaghetti with anchovy, chili, garlic, and toasted breadcrumbs, a southern pantry classic.
Pasta alla Norma
Catania's pasta with fried eggplant, tomato, basil, and ricotta salata.
Pasta con le Sarde
Bucatini with sardines, wild fennel, raisins, pine nuts, saffron, anchovy, and breadcrumbs.
Malloreddus alla Campidanese
Ridged Sardinian semolina gnocchetti with sausage, tomato, saffron, and pecorino.
Culurgiones with Tomato and Mint
Sardinian stuffed pasta with potato, pecorino, and mint, sealed with a wheat-ear braid.