Savouring Italy: A guide to authentic pasta and sauces at Rome Airport
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Italian cuisine is renowned worldwide for its simplicity and authenticity, and among its most precious treasures is pasta. This iconic dish of the Italian culinary tradition is loved by Italians as much as by tourists visiting the country.
The variety and versatility of pasta make it unique, a food that best represents the essence of Italian gastronomic culture.
A piece of Italy always at hand
One of the great challenges for pasta lovers - Italians and tourists alike - is to be able to enjoy pasta at home. Fortunately, today it is possible to find a wide range of pasta types and seasonings in supermarkets and specialised shops all over the world. Moreover, in recent years, it has become easy to find authentic products even at local markets, online or even at airports, literally a stone's throw from the gate, using the possibility of booking what you want via PC or smartphone and picking it up before boarding.
This service is made available at various airports - including Rome Fiumicino - where the visitor, who is about to return home, can avoid taking all the gastronomic souvenirs with him, choosing to buy them from the wide range of typical products and Italian or Roman food, skipping the queue and optimising pre-departure time. This means that you can take a piece of Italy with you and recreate the culinary experience wherever you are.
The experience of eating a carbonara in the centre of Rome remains unique and difficult to replicate. However, being able to prepare a pasta dish with authentic condiments can help to relive those flavours and emotions, keeping alive the link with Italian tradition and culture. In this case, being able to buy authentic ingredients anywhere is a fundamental step in trying to relive the experience.
Pasta, from spaghetti to penne: all formats
There are numerous types of pasta, each with specific characteristics that determine their use in cooking. Spaghetti, long and thin, is perfect for light sauces such as garlic, oil and chilli. Penne, cylindrical and ridged, on the other hand, better capture thick sauces such as ragù. Fusilli, with their spiral shape, hold creamy sauces perfectly. Fettuccine, wide and flat, are often accompanied by rich sauces such as Bolognese sauce.
Home-made egg pasta deserves a special mention. Typical of Emilia-Romagna, this pasta is rich and flavourful, perfect for robust sauces and tasty fillings. Tagliatelle, lasagne and tortellini are just a few examples of how egg pasta can be used. Preparing it is an art that has been handed down from generation to generation, but with a little practice and passion, even amateur cooks can achieve excellent results.
Pasta, from amatriciana to pesto alla genovese: all the condiments
A fundamental chapter of Italian pasta is its sauces, which vary from region to region, each with its own history and tradition. Amatriciana, originally from Amatrice, is a sauce made with tomato, guanciale (lard), Roman pecorino cheese and chilli pepper, a perfect balance of robust and spicy flavours. Carbonara, a classic of Roman cuisine, is prepared with lard, eggs, Roman pecorino cheese and black pepper, offering a creamy and tasty dish. Cacio e pepe is another example of simplicity and flavour, made only with Roman pecorino cheese and black pepper. Pesto alla Genovese, with its fresh and aromatic flavour, is made with basil, pine nuts, garlic, olive oil and Parmesan cheese, a delicacy of Ligurian cuisine.
An all-Italian heritage
Italian pasta, with its variety of shapes and seasonings, continues to conquer palates all over the world. Each dish tells a story of tradition, passion and culinary art, a heritage that Italians proudly guard and share with the rest of the world. Whether it is a simple dish like spaghetti aglio e olio or a more elaborate recipe like tortellini in brodo, Italian pasta is an unforgettable gastronomic experience.
The possibility of enjoying these delicacies outside Italy is made easier by the availability of quality products, which allow one to maintain a link with the authentic flavours of the Bel Paese. Not just a food, pasta remains a symbol of culture and tradition that continues to unite people wherever they are.
