Where Does The Best Italian Pasta Come From? – L'amore Italian Restaurant (2024)

FAQs

Where does the best pasta in Italy come from? ›

Pasta reigns supreme as a national dish, of course, which means that different regions are always competing for the best version of the staple food. The small town of Gragnano, however, stands out above the rest as the origin of the best pasta in the world.

Barilla. Barilla is the world's largest pasta producer with the largest gross profit in Italy. It is also considered Italy's favorite pasta.

Known as the 'Città della Pasta' (City of Pasta), the sleepy coastal town of Gragnano in Italy's Campania region became famous in the late 1700s for its 'white gold', or macaroni.

History. Evidence of Etruscans making pasta dates back to 400 BCE. The first concrete information on pasta products in Italy dates to the 13th or 14th centuries. In the 1st century AD writings of Horace, lagana ( sg. : laganum) were fine sheets of fried dough and were an everyday foodstuff.

Barilla is an Italian multinational food company founded in 1877. It is the world's largest pasta producer.

Barilla Pasta that is sold in Canada is made in our plants in Ames, IA and Avon, NY, in the United States, with a few exceptions. We also have product that is made in Canada. Barilla products made in Italy state "Made in Italy” or “Product of Italy” on the packaging.

Do not add oil! Instead, stir the pasta immediately after submerging it into the boiling water, this will keep the strands from sticking to the bottom of the pot and each other and use a large enough pot. The addition of oil will only coat the pasta and the sauce will not stick to it properly.

What is the number 1 Italian dish? ›

Pizza. Besides pasta, pizza is perhaps the most popular and recognized Italian food.

Pappardelle. Pappardelle is my favourite pasta. It holds a good arrabbiata sauce, slightly spiced and finished with goats curd. The British often serve bolognese with spaghetti, but it's better with wide ribbon pappardelle.

Carbonara Sauce

The most beloved sauce in Rome (and all over the world) is a cornerstone dish of Italian cuisine that has been imitated, debated, and confused with lesser sauces. Legend has it that it was an invention of the creative chef Renato Gualandi, who made it in 1944 for American troops in Rome to lunch on.

Emilia-Romagna should be your first port of call if you're planning an Italian food tour. Located between Florence and Milan in the north of the country, the region is widely considered to be the food capital of Italy thanks to its rich gastronomic tradition.

While Italy is the undisputed home of pasta, other countries have embraced this versatile dish with their unique twists and variations. From Tunisia to Venezuela, Greece to Russia, these nations exhibit a deep affection for pasta, making it an integral part of their culinary traditions.

The reason is simple: it's all in the flour. Dry pasta is made with only two ingredients, flour and water. In Italy, that flour comes from a kind of wheat called grano duro (“hard wheat”), a completely different species from the wheat used here to make all-purpose flour and bread products.