There is perhaps no better way to experience Italy than through its food and wine. From the rolling vineyards of Tuscany and the truffle-rich hills of Piedmont to the sun-soaked shores of Sicily, every region tells its own story through cherished recipes, local ingredients, and traditions passed down from generation to generation.
Journey with us through bustling markets, family kitchens, historic vineyards, and festive gatherings where food is more than nourishment. It is culture, community, and a way of life. Join us as we celebrate the passion, craftsmanship, and timeless traditions of Italian food and wine.
Ricette
Italian cuisine is built on simple ingredients, time-honored traditions, and the joy of sharing a meal with family and friends. Enjoy our recipes, carefully selected to celebrate some of Italy's most cherished culinary traditions.
Do you have a treasured family recipe or a modern Italian-inspired creation you'd love to share? Submit your recipe for a chance to be featured as la Ricetta della Mese (Recipe of the Month) on the website. Each month, we'll showcase a delicious recipe from our community and celebrate the rich traditions of Italian cooking. Help us build a collection of authentic Italian recipes by sharing yours.
Aperitivo: il gesto di apertura / the opening gesture
Antipasto: il primo assaggio / the first taste
Primo: il fondamento del pasto / the foundation of the meal
Secondo: il piatto principale / the main course
Contorno: l'elemento di supporto / the supporting element
Formaggio e Frutta: una transizione delicata / a delicate transition
Dolce: il dolce di chiusura / the final dessert
Caffè e Digestivo: gli ultimi istanti / the last moments
This month, our focus is on the various shapes and types of Pasta. Click on each one to learn more.
Long and Flat Pastas
Angel Hair: Very thin strands; good for light sauces.
Fettuccine: Flat egg ribbons; great with cream sauce.
Linguine: Flat, slightly thick strands; good with seafood.
Tagliatelle: Long flat ribbons; pairs with meat.
Pappardelle: Very wide flat noodles.
Spaghetti: Classic round thin strings.
Tubular and Hollow Pastas
Bucatini: Thick, hollow spaghetti-like tubes.
Ditalini: Short, small tubes; great for soups.
Macaroni: Small curved tubes; ideal for cheese.
Manicotti: Large round tubes meant for baking.
Penne: Angled tubes with pointed ends.
Rigatoni: Wide ridged tubes for chunky sauces.
Ziti: Medium-sized smooth tubes.
Cannelloni: Large flat sheets rolled into tubes.
Cavatappi: Spiral corkscrew tubes.
Twisted and Shaped Pastas
Farfalle: Pinched in the center like a small butterfly.
Fusilli: Long tight spirals.
Rotini: Short screw-like twists.
Gemelli: Two strands twisted together.
Campanelle: Cone-shaped with ruffled edges.
Cappelletti: “Little hats” in the dumpling family of pastas.
Orecchiette: Small round shapes like little ears.
Conchiglie: Sea-shell shapes that scoop up food.
Radiatori: Ruffled shapes that look like tiny radiators.
Stuffed and Small Pastas
Ravioli: Square or round stuffed pillows of dough.
Tortellini: Ring-shaped stuffed pasta.
Orzo: Tiny rice-shaped pieces for soup.
Lasagna: Wide flat sheets used in layered baked dishes.