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Italy

Veneto is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona.

Featured Dishes from Italy

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Caramelle

Stuffed pasta resembling double twist candies filled with ricotta and spinach, serve with butter and sage sauce, from northern and central Italy

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Casarecce

Short pasta extruded into an S shape, from Sicily, Campania

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Caserecce

Rolled pasta, used in caserecce alla trapanese, from Sicily

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Casoncelli

Half moon irregular shaped pasta with a filling of meat, vegetables, amaretti and pears, commonly served with butter and sage or pancetta sauce, from Lombardy

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Castellane

Shell pasta coiled into a conical shape, from Campania

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Casunziei

A stuffed pasta with various fillings, from Veneto

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Cavatappi

Corkscrew-shaped macaroni, served with thick meat sauces

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Cavatelli

Short, solid length pasta that exists in three sizes, usually measured in fingers, from Molise

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Cencioni

Flat oval petal-shaped pasta, slightly curved with rough convex side, served with fish, meat and vegetable sauces, from Tuscany

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Chifferi

Short and wide macaroni, can be smooth or furrowed

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Chifferi rigati

Short semicircle pasta, served with tomato or meat sauces

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Chiocciole

Snail-shaped pasta, served with light and heavy sauces, from Campania and Calabria

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Ciccioneddos

Hand-rolled, shell-shaped pasta that are smaller than malloreddus, from Sardinia

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Ciocchetti

Rolled wavy pasta, used in soups, salads and served with light creams, from Abruzzo

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Cocciolette

Shell-shaped pasta, used in soups or served with meat and vegetable sauces, peas and pancetta

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Conchiglie

Seashell-shaped pasta, usually furrowed, from Basilicata

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Conchigliette

Small shell-shaped pasta, served with creamy sauces and in casseroles, from Campania

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Conchiglioni

Large, hollow seashell shaped pasta, commonly filled with mushrooms, ham and bechemel or mozzarella, tuma, vegetables, cheese

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Coralli

Small ridged tube pasta, used in soups or with light sauces, from Campania and Calabria

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Corallini

Small short tube pasta from Campania

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Corzetti

Flat figure-eight stamped pasta, served with walnut sauce, mushroom sauce or pesto, from Liguria

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Creste di galli

Short cured and ruffled pasta, served with tomato or carbonara sauce, from Campania

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Culurgioni

A stuffed pasta typical with a filling of potato and mint, from Sardinia

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Cuscussu

Miniscule pasta dots, served with seafood sauce or vegetable sauce, from Sicily

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Cuzzetielle

Flat pasta similar to cavatelli, served with meat sauces, vegetable sauces or beans, from Molise

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Dischi

Short cut disk-shaped pasta, commonly baked or used in pasta salads

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Dischi volanti

Circular pasta with a lip to trap sauce, from Emilia-Romagna

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Ditali

Short pasta tubes whose diameter is roughly the same as their length, commonly served with legumes or in vegetable soups. Can be lisci or rigati. From southern Italy, particularly Campania

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Donderet

Elongated, narrow pasta dumpling from Piedmont

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Elicoidali

Ridged tube pasta, served with tomato sauce, from Campania

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Epityrum

Ancient Roman cured olive tapenade

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Fagiolini rigati

Pasta from Emilia-Romagna

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Fagioloni

Short narrow tube pasta from Abruzzo

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Fagottini

A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear

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Fainelle

Flat strascinato pasta that vaguely resembles carob, from Apulia

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Farfalle

Bow tie- or butterfly-shaped pasta, commonly served with tomato sauce or light vegetable sauces

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Farfalline

Small bow tie-shaped pasta, served in broths or vegetable soups, from Lombardy and Emilia-Romagna

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Fazzoletti

Thin rectangular or square sheet pasta, used in soups and broths, from Liguria

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Fazzoletti ripieni

Folded pasta sheets filled with mozzarella and herbs, ricotta, vegetables, then baked, from Liguria

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Fedelini

Very thin spaghetti, commonly served with butter sauces or broth, from Liguria

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Ferrazzuoli

Pasta similar to a twisted buccato with a cleft running on the side, from Calabria

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Festoni

Thick ruffled helical pasta, from Emilia-Romagna

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Fettuccelle ricce, from Lazio

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Fettuccine

Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle. From Lazio

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Fettuce

Ribbon pasta from Lazio

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Fileja

Elongated screw-shaped pasta from Calabria

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Filini

Thin egg pasta strands, served with vegetable creams

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Fiorentine

Grooved cut tubular pasta from Tuscany

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Fiori

Flower-shaped pasta, served with light sauces and in pasta salads

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Fisckariedd'

Leftover cuts of pasta, served with light sauces or in soups and broths

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Foglie d'ulivo

Pasta shaped like an olive leaf, commonly served with thin sauces and in soups, from Apulia

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Francesine

Rounded bowtie pasta, served with light sauces, from Abruzzo

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Fregnacce

Pasta made with durum-wheat flour, from Abruzzo and Lazio

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Fregola

Bead-like pasta from Sardinia that is slightly toasted due to the drying process, used in soups, served with delicate or clam sauces, from Sardinia

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Fricelli

Hand-rolled tube pasta, commonly served with meat and vegetable sauces, from Apulia

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Funghetti

Mushroom shaped pasta with frayed edges, used in soups or with sauces

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Funghini

Small mushroom-shaped pasta from Marche

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Fusi

Small pasta tubes, served with thick meat sauces like goulash, originating in Istria, which once was a part of Italy

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Fusilli

Long, thick, corkscrew-shaped pasta that may be solid or hollow, served with meat sauces or cheese sauces, from southern Italy

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Fusilli bucati

A hollow version of fusilli pasta. Different shapes can be attached to this name, can be long, short or twined, from southern Italy

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Fusilli bucati lunghi

Long spiral-shaped pasta, commonly served with meat sauce, from Campania

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Fusilloni

Pasta from southern Italy

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Garganelli

Rolled squares egg pasta, served with prosciutto and peas or meat sauces, from Emilia-Romagna

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Gemelli

A single S-shaped strand of pasta twisted into a loose spiral, served with light sauces and pasta salads

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Gianduietta

Animal-shaped pasta, commonly used in soups, from Piedmont

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Gigli

Pasta shaped like lily flowers, served with vegetable sauces, from Tuscany

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Gnocchetti Sardi

Small rounded pasta, served with thick and creamy sauces, from Sardinia

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Gnocchi

Lobed shell pasta, served with thick and thin sauces or tomato and mozzarella. Not to be confused with gnocchi dumplings

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Gnocchi dumpling

Various thick, small, and soft dough pasta dumplings

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Gomiti

Furrowed c-shaped pasta, used with thick meat or vegetable sauces

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Gramignoni

Half-tube pasta, served with thick or thin sauces

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Grano

Grain-shaped pasta, commonly used in soups, from Apulia

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Grattini

Small granular, irregular shaped pasta, a smaller version of grattoni, used in soups, consommé, peas cream and pecorino cheese, from Abruzzo

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Grattoni

Large granular, irregular shaped pasta, used with legumes or vegetables soups, from Abruzzo

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Ladittas

Pasta from Sardinia

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Lagane

Wide pasta from southern Italy

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Laianelle

Pasta from Molise

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Lancette

Tiny bow tie shaped pasta with pointed tips, served in broths or consommé

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Lanterne

Lantern-shaped pasta with deep curved ridges, commonly served in tomato or meat sauces, from Apulia

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Lasagna

Square or rectangle sheets of pasta that sometimes have fluted edges. The square of pasta is lasagna while the dish is lasagne

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Lasagne

Pasta sheets, commonly baked with bolognese sauce and bechemel, from southern Italy

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Lasagne ricce

Ridged pasta sheets, commonly baked with mozzarella and meat sauce, from Campania

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Lasagnette

Narrower version of lasagna

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Lasagnotte

Longer version of lasagna

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Linguine

Flat medium-cut spaghetti from Liguria

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Lisanzedas

A variation of pillus pasta, large discs in lasagne-like layers, from Sardinia

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Lombrichelli

Hand-rolled pasta from Lazio

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Lorighittas

Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope, from Sardinia

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Lumache

Snailshell-shaped pasta, larger than gomiti or pipe, served with meat sauces or light sauces

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Lumachine

Small snail shell pasta, used in soups and in broth

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Lumaconi

Large snail shell pasta, commonly baked or served with thick sauces

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Macaroni

Tube-shaped pasta, either bent or straight, commonly served with meat or cheese sauces ro casseroles, from Campania

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Maccheroncelli

Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness, from Campania

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Maccheroncini di Campofilone

Thin strands of egg-based pasta. Similar to Capelli d'angelo, from Marche

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Maccheroni

Small thick tube pasta, served with meat sauces, cheese sauces or in casseroles

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Maccheroni alla molinara

Very thick, long, hand-pulled pasta, from Abruzzo

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Maccheroni alla pecorara

Pasta from Abruzzo

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Maccheroni inferrati

Thick and hollow tube pasta, commonly served with meat sauces, cheese sauces or casseroles, from southern Italy

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Mafalde

Long rectangular ribbon pasta with ruffled sides, from Campania

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