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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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Spizzulus

Pasta from Sardinia

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Stelle

Small star-shaped pasta

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Stellette

Small star-shaped pasta, used in soups, broth, consommé and vegetable creams

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Stelline

Star-shaped pasta

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Stortini

Smaller version of elbow macaroni

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Strapponi

Strips of pasta ripped from a sheet, from Tuscany

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Strettine

Pasta made with wheat flour, nettles and eggs, from Emilia-Romagna

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Stringozzi

Rectangular and wide pasta that resembles shoelaces, commonly served with black truffle or porcini mushrooms, from Umbria

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Strozzapreti

Rolled stick pasta that is similar to Sicilian casarecce, commonly served with seafood sauce or bolognese sauce, from Emilia-Romagna

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Su Filindeu

Extremely rare pasta made of thinly pulled and folded dough which is laid in the sun to dry, from Sardinia

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Tacconelle

Small square sheet-like pasta from Abruzzo

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Tacui

Pasta from Liguria

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Tagliatelle

Ribbons of egg-based pasta, generally narrower than fettuccine, from Molise and Piedmont

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Tagliolini

Pasta that is a thinner version of tagliatelle, from Liguria and Piedmont

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Tajarin

Pasta from Piedmont

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Tempesta

Small dot-shaped pasta, used in soups and broths

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Testaroli

Ancient pasta baked on a flat cooking surface or pan, from Tuscany

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Tirache trevigiane

Pasta from Veneto

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Toppe

Pasta from Tuscany

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Torchio

Torch-shaped pasta, commonly served with thick sauces

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Tortelli

Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. Sweet variations can be found, from northern Italy

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Tortellini

Triangle pasta with pinched ends with a filling of pork oil, prosciutto, mortadella and parmesan, from Emilia-Romagna

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Tortelloni

Round or rectangular pasta similar to tortelli but larger filled with vegetables, cheese or aromatic herbs, commonly served with thick or chunky sauces or butter sauce, from Emilia-Romagna

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Tortiglioni

Short ridged tube pasta that is larger than rigatoni, commonly serve with meat sauces or creamy sauces

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Traghetti

Pasta from Abruzzo

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Treccioni

Coiled pasta from Campania

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Trenette

Thin ribbon pasta that is ridged on one side, slightly thicker than linguine, commonly served with pesto or seafood sauce, from Liguria

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Trenne

Triangular tube pasta, served with thick sauces or used in casseroles, from Abruzzo

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Tripoline

Thick ribbon pasta ridged on one side, commonly served with tomato or seafood sauce, from southern Italy

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Tripolini

Small bow tie-shaped egg pasta with rounded edges, used in vegetable and legume soups, larger varieties are sometimes called farfalle tonde

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Troccoli

Thick pasta similar to spaghetti, from Apulia

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Trofie

Thin twisted pasta made of durum wheat and water, commonly served with pesto sauce. Trofie bastarde are made with chestnut flour. From Liguria

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Trottole

Curled ring pasta, served with thick or thin sauces

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Tuffoli

Ridged rigatoni pasta from Marche

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Tufoli

Smooth tube-shaped pasta, served with meat sauces, vegetable sauces and used in casseroles

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Vermicelli

A traditional pasta that is thinner than spaghetti, commonly served with tomato or vegetable sauces, from southern Italy

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Vermicelloni

Thick and large pasta, commonly served with meat sauces, from southern Italy

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Vesuvio

Corkscrew-shaped pasta from Campania

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Ziti

Long, narrow hose-like tubes larger than mezzani or bucatini, used in timballo and casseroles, from Campania and Sicily

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