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A journey to taste

Where dough meets the hands

A journey through sheets, folds, fillings and shapes that exist because someone works them.

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  1. 01
    Editorial illustration of ragù simmering slowly in a casserole
    Bolognese ragù · editorial illustration
    Journey stopDish · Bologna

    Ragù bolognese

    A 1931 guide does not fuss over a modern plate so much as it sets a scene: ragù poured over tagliatelle that have been cooked to the proper point.

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  2. 02
    Seasoned pumpkin gnocchi arranged on a dark plate
    Pumpkin gnocchi · photo Ricettario di Mamidoli · CC BY-SA 4.0
    Journey stopDish · Lombardy

    Gnocchi di zucca

    The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.

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  3. 03
    Small fresh scamorzini tied by hand against the Matese landscape
    AI-generated editorial image · not a documentary photograph
    Journey stopProduct · Campania

    Scamorzini del Matese*

    Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.

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  4. 04
    Editorial illustration of almond paste worked by hand with almonds and orange peel
    Almond paste · editorial illustration
    Journey stopProduct · Sicily

    Pasta di mandorle

    The first move is almost austere. Pasta di mandorle begins with ground almonds and sugar: a pale pairing that already hints at richness without needing a long list of extras.

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  5. 05
    Editorial illustration of Finocchietto: il profumo verde della pasta palermitana
    AI-generated editorial illustration · not a documentary photograph
    Journey stopProduct · Palermo

    Finocchietto: il profumo verde della pasta palermitana

    Pasta con le sarde is a Sicilian meeting of sea and herb: fresh sardines folded through pasta with green fennel.

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  6. 06
    Editorial illustration of egg pasta rolled thin on a wooden board
    Egg pasta sheet · editorial illustration
    Journey stopProduct · Bologna

    Sfoglia all'uovo: il foglio da cui comincia Bologna

    A culinary account places Emilia as the true home of pasta all’uovo and of dough worked by hand.

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  7. 07
    Cremonese marubini served in a clear broth
    Marubini in Cremona-style broth · photo Marcuscalabresus · CC BY-SA 4.0
    Journey stopDish · Lombardy

    Marubini

    Marubini are identified with Cremona in southeastern Lombardy, and the first thing they offer is a modest, close-up geometry: small filled pasta rounds finished with scalloped edges.

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  8. 08
    Whole Neapolitan pastiera with its characteristic pastry lattice
    Neapolitan pastiera · photo Mattia Luigi Nappi · CC BY-SA 3.0
    Journey stopMangia l’Italia · Campania

    Fillings that hold a Campania year

    At Easter, Pastiera brings to the table work that began well before the first slice. Wheat grains soak until tender, then meet ricotta, citron and chocolate inside shortcrust pastry scented…

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