Excellent pasta dishes are easy to find anywhere in Italy, but there’s something to be said for trying regional Italian pastas in the region where they were invented. When I travel, I love trying the specialty pasta of the specific region I’m visiting — from tasting Cacio e pepe in Rome to Pasta alla Genovese in Naples. While these pasta dishes can be ordered outside of their birthplace, trying regional Italian pasta in the place enhances the travel experience.
Not only do you have the best chance of trying an authentic version of the dish made with local ingredients, but you’ll also find a deeper cultural connection with each dish. Here are a few of my favorite regional pastas to try on your next trip to Italy.
Cacio e pepe – Rome
Emily Caldwell / The Manual
Cacio e pepe pasta is a Roman staple that’s easy to find on the menu at nearly every Italian restaurant in the area. The word “Cacio” refers to the Italian word for cheese, which, in this dish, is pecorino romano. The combination of the salty and sharp flavor of this sheep’s milk cheese with “pepe” (pepper) makes this unique pasta dish have a cheesey and peppery taste that’s truly one of a kind.
While some may consider this dish simple, the flavor combination of cheese and pepper makes for a deliciously creamy flavor. I first tried Cacio e pepe at Hostaria al Gladiatore, an Italian restaurant located just outside of the Colosseum. Trust me — it tastes even better than it looks (and it looks absolutely delicious). This Roman specialty pasta dates back to ancient Roman times, where this dish was made among shepherds who could easily access the ingredients. Today, this dish is a staple of Roman cuisine that is a must-try when visiting Rome.
Pasta alla Genovese – Naples
Emily Caldwell / The Manual
If you’re a “meat and potatoes” type of eater, you’ll love trying Pasta alla Genovese when in Naples. This is my personal favorite regional Italian pasta I tried while in Italy, made from slow-cooked onions and meat and served over pasta. The ragú is often made with beef or veal, using a slow cooking process that creates a deep flavor unlike anything I’ve ever had before. It only takes one bite of Pasta alla Genovese to see what makes this Italian speciality pasta one of the best. I first ordered this dish while dining at a Neapolitan restaurant, Tandem, when visiting Naples.
Many know Naples as the birthplace of pizza, but Naples also has some of the best pasta in Italy, like Pasta alla Genovese. The “Genovese” part of the name is named for Genoa, as the dish is thought to have been created in Naples by Swiss mercenaries from the Geneva region. Today, many use this meal as a hearty Sunday lunch or dinner option or to serve at celebratory gatherings.
Gnocchi alla Sorrentina – Sorrento
Emily Caldwell / The Manual
The town of Sorrento is known for its immense beauty and proximity to Italy’s popular Amalfi Coast. From a foodie perspective, however, you won’t want to miss a chance to try Gnocchi alla Sorrentina while visiting Sorrento. This Italian specialty pasta consists of potato gnocchi, tomato sauce, basil, and melted mozzarella cheese, creating the perfect “anytime” comfort food. Topped with a sprinkle of parmesan cheese, this potato gnocchi dish is heavy in the best way possible (and one that you can probably split).
Gnocchi alla Sorrentina was first invented in the 19th century on the Sorrento Peninsula in Southern Italy. Once potatoes were introduced to Italy from the Americas, Italians began incorporating potatoes into their cuisine, creating what we know as gnocchi today. In the Sorrento region, people began using local ingredients such as tomatoes and fresh mozzarella to craft a variation of gnocchi that is called Gnocchi alla Sorrentina.
Dining and Cooking