I can't sleep apparently so... it's time for a Very Italian Thread: a dish of pasta from each region of Italy!

(and no, fettuccine alfredo or pasta with meatballs are NOT Italian pasta dishes)

1/?

Chestnut fettuccine - pasta made with chestnut flour - are a typical dish from Valle d'Aosta. Grain was difficult to come by in this small mountain region, and very pricey, so chestnut flour was a valid alternative! Many traditional Italian dishes have very humble origins. 2/?

Agnolotti are a typical pasta from Piedmont, filled with roasted meat. As tradition has it, they can be topped with roasted meat sauce, sage and butter, ragù, or they can be eaten with broth. 3/?

Pizzoccheri are one of the most famous pasta dishes, typical of the Valtellina area of Lombardy. They are made from buckwheat flour and are topped with potatoes, Savoy cabbage and cheese. 4/?

Bigoli are like thick spaghetti, typical of Veneto. They can be topped with a variety of sauces, the most common are goose sauce (bigoli co l'arna ) or with sardines and onions (bigoli co le sardele). 5/?

From Friuli, enter the Cjarsons! A sweet type of pasta filled with raisins, ricotta, chocolate, cinnamon... they're cooked in salted water and topped with seasoned ricotta, creating a delicious constrast between sweet and savory tastes 6/?

Trentino Alto Adige's cuisine is more similar to that of Austria, so we find spatzle among the typical pasta dishes of this region. They are a sort of very small gnocchi made with fresh eggs and spinach and topped with speck - a typical cured meat from Trentino. 7/?

Liguria is famous for its pesto, so of course the typical pasta of this region are trofie al pesto! Pesto is a sauce made with fresh basil, olive oil, garlic, pine nuts and parmesan. It's delicious! 8/?

Emilia Romagna is home to one of Italy's most famous pasta dishes: tagliatelle alla bolognese/tagliatelle al ragù. Ragù is a fundamental sauce in Italian cuisine made with meat (usually beef), tomatoes and erbs. 9/?

Testaroli are a typical pasta from Tuscany, especially from the Lunigiana area, and are ONE OF MY FAV TYPE OF PASTA EVER. They are made like a sort of pancake and cut in rhomboid shapes. They are soft and spongy and they are so satisfying to eat! 10/?

Vincisgrassi (sorry, @RacheleRaka, they win over fumé) are a typical dish from Marche. They are similar to lasagne, but the sauce is different - the ragù is cut more broadly and spices such as cloves and nutmeg are added to the recipe. 11/?

History time! A typical pasta from Umbria are the 'strangozzi'. The names allegedly comes from the shoe laces the revolutionaries used to strangle priests back when Umbria was under the Papal States dominance. 12/?

For the Lazio region of course I *have* to mention pasta alla carbonara. Usually spaghetti topped with pecorino romano, guanciale (NOT bacon) and eggs (no cream, thank you very much), seasoned with salt and pepper, this pasta dish is as iconic as tagliatelle al ragù 13/?

Pasta alla chitarra with pallottine is a typical dish from Abruzzo - it's egg-based pasta with small meatballs (not to be confused with the big kind you'd find in italo-american restaurants) and tomato sauce. Looks inviting, doesn't it? 14/?

Cavatelli are a kind of pasta typical of Molise, hand-made and usually served with pork-based sauces. They are a very old kind of pasta, some say they date back to the kingdom of Federico II! 15/?

Campania is the region most famous for pizza, but pasta goes strong there too. A typical pasta dish from Naples are spaghetti with clams, which is... basically self-explanatory. They look pretty but are my nemesis coz I hate clams 16/?

Ravioli alla potentina are from Basilicata and are a kind of pasta filled with ricotta and parsley, served with a mixed meat ragù. They are traditionally considered a luxurious food to be eaten only during festivities 17/?

Moving down to Puglia, a famous typical dish are orecchiette ('small ears') alle cime di rapa. As the name says, they are orecchiette - a kind of pasta that indeed looks like ears - with turnip greens. 18/?

Fileja are a kind of pasta typical of Calabria, especially of the Vibo Valentia province. They are usually served with sauces made of goat meat or nduja - a typical super spicy spreadable pork sausage 19/?

Sicily time! A typical pasta of this region is 'pasta alla norma', usually maccheroni served with tomatoes, fried eggplant, seasoned ricotta and - of course - basil. 20/?

Finally, Malloreddus are a typical pasta from Sardinia. Traditionally, they are served with a sauce made from sausages, onion, tomato sauce and a pinch of sapphron. 21/?

Aaaand this would be all! Of course, for each region there are maaaany more type of pasta, but I chose what I think are the most peculiar/representative dishes. Hope you liked this thread! Now I'm hungry help 22/22