Pasta by region
Italian pasta is regional before it is anything else. A shape is a record of the wheat, the water, and the kitchens of one place. These are the regions the catalog covers in depth, each with the shapes it gave the table and the logic behind them.
- Campania17 shapes
Naples, Gragnano, and the home of dried pasta
- Emilia-Romagna14 shapes
Bologna, the sfoglia, and the heartland of egg pasta
- Lazio4 shapes
Rome, pecorino, guanciale, and four sauces
- Liguria6 shapes
The pesto coast, basil, and stamped coins
- Sardinia4 shapes
An island semolina tradition all its own
- Sicily5 shapes
The island of dried strands, sardines, and Arab spice
- Tuscany3 shapes
Hand-rolled flour and water, and boar ragu