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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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Mafaldine

Short ribbon pasta with ruffled sides, from Campania

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Malloreddus

Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron, from Sardinia

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Maltagliati

Irregular shapes of flat pasta formed from scraps of pasta production, commonly served with light sauces or in bean soup, from Emilia-Romagna

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Mandala

Mandala-shaped pasta designed by Philippe Starck in 1987 for French pasta maker Panzani, served with thick sauces, from Liguria

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Mandilli de sea

Pasta from Liguria

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Margherita Messinese lunga

Narrow half-tube pasta, served with thin sauces or meat sauces, from Sicily

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Margherite

Filled pasta shaped like daisy flowers, commonly served with vegetable or meat sauces

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Margheritine

Daisy-shaped pasta, used in soups or broths, from Liguria

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Marille

Pasta designed by Giorgetto Giugiaro in 1983, like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced, from Campania

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Marziani

Radiator-shaped pasta, served with thin and thick sauces

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Matriciani

Very thick and solid pasta similar to perciatelli, but folded over rather than hollowed out, commonly served with thin and thick sauces, from Lazio

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Merletti

Lace-shaped pasta, used in soups or pasta salads

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Messinesi

Short and narrow half-tube pasta, served with thick or thin sauces, from southern Italy

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Mezzani

Short curved tube pasta

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Mezze maniche

Pasta that is about half the length of rigatoni, from Lazio

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Mezze penne

Very short and narrow tube pasta, served with meat or vegetable sauces

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Mezzelune

Half moon shaped pasta filled with spinach and ricotta, commonly served with butter and herbs sauce, from Trentino-Alto Adige

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Mezzi bombardoni

Short and wide tube pasta, commonly served with meat, tomato or seafood sauces, from southern Italy

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Midolline

Flat teardrop shaped pasta similar to orzo but wider, used in soups and broths

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Mostaccioli

Short narrow tube pasta, served with light sauces or baked in casseroles, from Campania

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Mparrettati

Rolled tube-shaped pasta, commonly served with spicy tomato sauce and sausage, from Calabria

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Mustacei

Ancient Roman bread rolls leavened with fresh grape must

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Nuvole

Short wavy pasta, commonly used in soups or with sauce, from Liguria

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Occhi di lupo

Large stuffed penne-shaped pasta

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Occhi di passero

Thick ring-shaped pasta, used in soups and broths, from Molise

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Occhi di pernice

Small ring-shaped pasta

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Ondule

Fluted pasta with corrugated margins, served with thick sauces

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Orecchiette

Round concave pasta, commonly served with broccoli or sauce, from Apulia

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Orzo

Rice shaped pasta, used in soups and salads. Risoni are slightly bigger

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Paccheri

Large tube pasta often topped with meat sauce or used in casseroles, from Campania

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Paccozze

Pasta from Molise

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Pansotti

Triangular shaped pasta filled with aromatic herbs, commonly served with walnut sauce, from Liguria

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Pantacce

Wavy sheet pasta, served with meat sauces and legumes, from Tuscany

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Pappardelle

Thick flat ribbons of egg-based dough, commonly served with game-based sauces such as wild boar or hare, from Tuscany

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Passatelli

Pasta made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth, from Emilia-Romagna

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Pasta al ceppo

Thick curled stick-shaped pasta that resembles a cinnamon stick, commonly served with game based sauces, from southern Italy

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Pasta di Gragnano

Pasta from Campania

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Pastina

Small sphere pasta, smaller than acini di pepe. Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family

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Patellette

Pasta from Abruzzo

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Paternoster

Ridged tube pasta, served with vegetables or in thin soups, from Liguria

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Pavese agnolotti

Square pasta pockets filled with Pavese stew, from Lombardy

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Pellizzoni

Thick and solid spaghetti-like pasta, commonly served with thick sauces

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Penne

Medium length tube pasta, cut diagonally at both ends, served with tomato sauce or meat sauces. They can be either lisce. From Liguria

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Penne ricce

Curled penne pasta variant, usually grooved, from Campania

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Penne rigate

Ridged tube pasta, commonly served with tomato or meat sauces

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Pennette

Small tube pasta, served with tomato sauce or meat sauces

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Pennoni

Tubular pasta with diagonally cut ends that resembles the end of a quill pen

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Perciatelli

Thick and hollow pasta, commonly served with tomato and basil, from Campania

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Picagge

Flat pasta strands about 1.5 cm wide, thinner sheet than lasagna, can be white or green, from Liguria

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Picchiarelli

Pasta that is slightly longer than cavatelli, from Apulia

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Pici

Very thick, irregular and long, hand-rolled pasta, from Tuscany

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Pillus

Very thin pasta ribbons, commonly cooked in broth and served with pecorino cheese, from Sardinia

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Piombi

Small pasta spheres slightly larger than acini di pepe, from Abruzzo

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Pipe

Ridged elbow pasta, served with meat, cheese and vegetable sauces

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Pipe rigate

Pasta that is very similar to lumaconi but smaller has lines running the length of it, from Campania

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Pizzoccheri

A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour. The lack of gluten makes them hard to manipulate, from Lombardy

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Puntine

Small seed-shaped pasta, a smaller version of risi, served in vegetable soups and with creams, from Liguria

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Quadrefiore

Square pasta with six-ridged rippled edges, served with thick sauces, from Emilia-Romagna

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Quadrettini

Small thin pasta squares, used with legumes, in soups, vegetable creams, cannellini beans soups, from Lazio

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Quadrucci

Very small thin pasta squares, used in soups

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Radiatori

Pasta shaped like radiators with cylindric and wavy curves, served with meat, seafood and vegetable sauces, from Apulia

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Ravioletti

Small stuffed pasta similar to ravioli filled with meat or ricotta and spinach, commonly served with mushroom sauce, meat sauce or butter, from Umbria

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Ravioli

Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular

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Riccioli

Hollow cut pasta with cylindrical ridges, from Piedmont

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Ricciolini

Short wide twisted curl-shaped pasta, served with thick sauces or in soups, from Emilia-Romagna

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Ricciutelle

Short spiralled curl-shaped pasta, served with light or vegetable sauces, from Campania

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Rigatoncini

Short ridged tube pasta, a smaller version of rigatoni pasta, served with spicy tomato sauce or meat sauce, from southern Italy

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Rigatoni

Medium to large tube pasta with square-cut ends, sometimes slightly curved, can be grooved, straight or bent depending on extrusion method, served with thick meat sauces and in casseroles, from central and southern Italy

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Risi

Very small rice-shaped pasta, used in soups and creams such as pumpkin cream or truffle cream

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Rocchetti

Ridged semicircle-shaped pasta, used in baked pasta and pasta salads

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Rombi

Rhombus-shaped ribbon pasta

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Rotelle

Wagon wheel-shaped pasta

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Rotini

Twisted spiral pasta, served with tomato and vegetable sauces, from northern Italy

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Rotolo ripieno

A rolled pasta with filling, cooked roll is normally sliced, covered in sauce and broiled in the oven, from Marche

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Ruote

Wheel-shaped pasta, used in pasta salads and served with creamy sauces

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Rustica

Serrated ribbon pasta from Apulia

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Sacchettini

Small sack-like pasta filled with meat, cheese, vegetables

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Sacchettoni

A small square of pasta brought around the stuffing and twisted, forming a round pasta similar to fagottini, but also may use ravioli stuffing

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Sagnarelli

Rectangular ribbon pasta with fluted edges, commonly served with tomato and anchovies, from Abruzzo

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Sagne 'ncannulate

Twisted ribbon pasta, commonly served with tomato sauce and grated ricotta, from Apulia

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Sagne torte

Rolled ribbon pasta from Abruzzo and Apulia

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Sagnette

Short thick ribbon pasta from Abruzzo and Molise

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Sbrofadej

Pasta from Lombardy

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Scialatelli

Thick and narrow pasta from the Amalfi Coast in Campania

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Scialatielli

Fresh pasta similar to tagliatelle but shorter, from Campania

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Sciviottini

Short tube pasta, served with light sauces

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Scorze di mandorle

Pasta from Basilicata

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Scorze di nocella

Pasta from Apulia

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Sedani

Slightly larger than macaroni with a similar slight bend. Can be smooth or furrowed. From Campania

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Semi di melone

Small variety of pasta that resembles melon seeds, commonly used in soups

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Sorprese

Small bell shaped pasta with a ruffled edge and a crease on one side, used in soups and served with vegetable creams

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Sorprese lisce

Large bell shaped pasta, served with thick sauces

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Spaghetti

A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water, from Sicily

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Spaghetti alla Chitarra

Square and narrow pasta, commonly served with meat sauce and meatballs, from Abruzzo

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Spaghettini

A long and thin version of spaghetti, commonly served with thin sauces and seafood

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Spaghettoni

A large and thick version of spaghetti, commonly served with meat sauces or seafood, from southern Italy

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Spighe

Pasta that resembles ears of wheat

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Spirali

Spiral tube pasta

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Spiralini

Spiral tube pasta

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