Cascatelli

🇦🇬Antigua and Barbuda

Antiguan Macaroni Pie

Macaroni Pie

Baked macaroni and cheese, the standard side dish of Antigua; elbow macaroni baked with cheese, milk, and eggs; different from the usual macaroni as it is served cold and sliced; a staple of Sunday lunch and local restaurants; the macaroni pie of Antigua; a Caribbean comfort food.

🇮🇹Piedmont, Italy

Agnolotti del Plin

Tiny pinched Piedmontese pasta parcels stuffed with roasted meats, traditionally served 'al tovagliolo'—dry, folded in a napkin, with just butter and sage or truffle.

🇨🇭Switzerland

Alpine Herdsman's Macaroni

Älplermagronen

Macaroni and diced potato boiled together, layered with melted cheese and cream and topped with fried onions, served with stewed apple sauce.

🇮🇹Rome, Italy

Amatriciana

Amatriciana comes from Amatrice: guanciale, tomato, Pecorino Romano, and a little chili are emulsified into a sauce traditionally served with bucatini. It is also an established Roman pasta tradition.

🇮🇹Parma, Italy

Anolini

Anolini in brodo

Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.

🇬🇷Greece

Astakomakaronada

Αστακομακαρονάδα

Spaghetti tossed in a rich tomato sauce studded with chunks of local lobster, the showpiece dish of island tavernas such as Skyros and the Argolic gulf towns.

🇸🇴Somalia

Somali Pasta

Baasto

Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.

🇧🇧Barbados

Bajan Macaroni Pie

Macaroni pie

Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.