10 Best Pasta Dishes in Veneto (2024)

FAQs

What is the best pasta in Veneto? ›

Pappardelle al ragù bianco di anatra is a traditional Italian pasta dish that's especially popular in the Veneto and Friuli-Venezia Giulia area. The dish is usually made with a combination of pappardelle pasta, duck breasts, onions, garlic, carrots, celery, thyme, white wine, olive oil, salt, and pepper.

Perhaps the most famous dish to carry the name of Vicenza is baccalà alla vicentina. This consists of stoccafisso (or stockfish, an air-dried variety of fish), cooked with onions, olive oil, sardines, milk, cheese and parsley and is served with polenta.

Bigoli in salsa is a traditional Venice food tailor-made for seafood lovers. Usually served as a starter, this simple but delicious dish consists of long, thick, whole-wheat pasta called bigoli (or bigoi, if you ask a Venetian), coated in a sauce made of onions and salt-cured anchovies or sardines.

Spaghetti Bolognese

It is commonly served with parmesan cheese. The dish is one of Italy's most popular exports, and thought to have originated in Imola, a northern Italian city west of Bologna some time around the late 1800s - when the first reference to the dish's ragu sauce was recorded.

According to a survey conducted in September 2023, 19 percent of Italian respondents reported Barilla as they favorite brand of pasta. Rummo followed, chosen by 18 percent of respondents, while De Cecco had a following of 12 percent of Italians.

Known as the 'Città della Pasta' (City of Pasta), the sleepy coastal town of Gragnano in Italy's Campania region became famous in the late 1700s for its 'white gold', or macaroni.

There are four classic Roman pasta dishes: cacio e pepe, carbonara, amatriciana, and alla gricia. Each one is a variation on the other — alla gricia is cacio e pepe plus guanciale, carbonara is gricia plus egg, and so on. These four dishes are famous in all of Italian cooking, not just in Rome.

Venice's chunky spaghetti covered in a fish salsa

It consists of bigoli, a type of fat spaghetti, in a sauce made of onions and salt-cured anchovies or sardines. While once a dish usually reserved for days like Christmas Eve and Good Friday, it's now served at the city's many restaurants and cafes year-round.

Italy. Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy.

The iconic quartet of carbonara, cacio e pepe, amatriciana and gricia make up the four most famous and beloved Roman pasta dishes.

What pasta dish is Florence known for? ›

Pappardelle al cinghiale (wild boar pasta) is a signature dish that visitors to Florence should sample. To Italians, wild boar is an extremely versatile game meat which can be prepared in many ways, whether it be cured or cooked.

Pasta in Veneto:

The region of Veneto is famous for its bigoli. Bigoli is a long pasta shape reminiscent of big spaghetti, with a very rough surface perfectly holding onto sauces. As it often occurs, there are many different versions of this pasta shape: one of them entails the addition of an egg in the pasta dough.

There are four classic Roman pasta dishes: cacio e pepe, carbonara, amatriciana, and alla gricia. Each one is a variation on the other — alla gricia is cacio e pepe plus guanciale, carbonara is gricia plus egg, and so on. These four dishes are famous in all of Italian cooking, not just in Rome.

In Rome, these discussions often revolve around pasta, particular the city's four classics: Cacio e Pepe, Gricia, Amatriciana, and Carbonara.