Busiate is considered the queen of gastronomy around Trapani in Sicily: today, you can find them in most restauran with a fish-based sauce

Blecs (also called biechi) is traditionally prepared in Friuli Venezia Giulia. This triangular-shaped pasta traditionally used to be made wi

Agnolotti al plin are lavishly stuffed with leftover braised meat — usually veal, pork, and rabbit —