Paccheri Alla Molisana
The story of this typically Molisian dish can be found in texts which tell of a dish prepared for the most well-to-do families of the region, who were accustomed to having both the pasta and the sauce prepared for them by the most skilled females in the country.
Risi e Bisi
Risi e bisi is one of the most well-known dishes from Veneto. Tradition dictates that it is made with the first crop of May peas. There are various versions of the dish from Padua and Verona, but the Venetian one is definitely the most famous. In fact, risi e bisi was a must on the Doge’s table every 25th of April, St. Mark’s Day, after the solemn procession along the Grand Canal.
Tagliatelle alla Bolognese
Tagliatelle Bolognese is a typical dish from Emilia Romagna which, as the name suggests, comes from the city of Bologna. It is a recipe of many variations and one which every mother claims to have the perfect version of. Despite being a recipe that originated in Emilia Romagna, pasta dishes like this one have become synonymous around the world of Italian cooking in general.