Good and good looking: Italian pasta

Liguori, De Cecco, Ghigi, Ambra, Riccardi, D’Apuzzo, Agnesi… Italian pasta has a lot of names – or surnames, actually – and comes from all over the country, from Termini Imerese to Mestre, from Naples to Cremona, from Bari to Imola, from Latina to Forlì.

“Pasta” is a generic term, a wide category that includes a huge range of shapes, colors, flavors. It can be fresh or dried, contain eggs or not, and be short, long, small, coiled up in skeins or filled.
Each variety was named with endless imagination: spaghetti, vermicelli, bucatini, ziti, fettuccine, capellini, pappardelle, rigatoni, orecchiette, fettuccine…

Imagination, goodness and beauty, of course, make an irresistible recipe. As irresistible as Sophia Loren, perhaps, who once said, Everything you see I owe to spaghetti.

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