Photo courtesy of Clara Petrucelli.
(Top row, left to right)
Penne Rigate all’Arrabiata – Penne in a spicy tomato sauce with crushed red pepper flakes.
Fettuccini Porcini – Fettuccini with Porcini mushrooms.
Rigatoncini all’Amatriciana – Small rigatoni with sauce made with Guanciale (pork cheek), pecorino cheese, and tomato. This pasta originates from the town of Amatrice. One of the towns in Italy hit recently by the earthquake.
(Second Row, left to right)
Spaghetti alla Carbonara – One of Rome’s signature dishes made with eggs, cheese (pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper.
Fettuccini al Ragu – Pasta with a meat based sauce.
Pappardelle Cacio e Pepe with goat cheese – Pasta with “cheese and pepper”, Pecorino Romano and black pepper.
(Third Row, left to right)
Gnocchi alla Pomodoro – Small dumplings made with a dough of potato, flour, and egg served in a tomato sauce.
Ravioli Capresi – One of Island of Capri’s signature dishes. Ravioli, filled with caciotta (artisan cheese), Parmesan cheese, and marjoram served in a tomato sauce.
Penne all’Amatriciana – Pasta with sauce made with Guanciale (pork cheek), pecorino cheese, and tomato.