Pasta by Regions

There are pasta factories everywhere in Italy. Modern Italians feel that southerners still make the best dry pasta.  In the South warmer temperatures and increased sunlight quicken the drying of the pasta.  Dry pasta like spaghetti and rigatoni made from durum wheat and water are easier to make, and therefore more popular,

The Central and parts of Northern Italy especially Emilia Romagna and Piemonte are instead known for fresh pasta like the flat forms of pappardelle and tagliatelle, which are made with eggs, flour, and salt.

The center and north are also known for stuffed pasta, for example ravioli or tortellin, polenta or corn meal mush which was a staple food of the poor, and risotto. Most of the best short-grained strains of rice, including Arborio, Carnaroli and Vialone Nano are cultivated in Northern Italy.

Pasta by Regions