Parma, Italy
Trofie al Pesto
Ligurian short twisted pasta tossed with Genovese basil pesto—basil, pine nuts, garlic, Parmigiano, Pecorino, and olive oil pounded in a mortar.
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Pasta
150 traditional foods, ingredients, and local specialties connected by one appetite.
Trofie al Pesto
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Slovakia
Tvarohove Rezance
Tvarohové rezance
Tagliatelle with quark (tvaroh) and fried bacon.
Tyrol, Austria
Tyrolean Ravioli
Schlutzkrapfen
Semi-circular stuffed pasta from Tyrol, filled with spinach, ricotta, and potato, served with brown butter and Parmesan, thin dough, a Tyrolean specialty.
Saint Vincent and the Grenadines
Vincentian Macaroni Pie
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Vincent; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Vincent; a Caribbean comfort food
Argentina
Ñoquis
Argentine potato gnocchi, traditionally eaten on the 29th of each month with money under the plate for prosperity. Served with tuco, pesto, or cream sauce.
Argentina
Ñoquis de Ricota
Lighter, creamier gnocchi made with ricotta instead of potato, rolled and boiled. A delicate fresh-pasta option served with tuco or sage butter.