If you like your spaghetti dishes light, sweet and oniony then this Venetian recipe is for you. Translated simply as ‘bigoli in sauce’ it's eaten the evening before the La Festa del Redentore in July and it dissolves a handful of anchovies into a transculent onion sauce. Scrummy!
If there's one thing they do wonderfully well in Sicily - alongside spicey dishes with chili inside - then it's pistachio flavorings. This one is a pure pasta-covering delight. I'm 'nuts' about it (sorry).
Originally from Camogli (pronounced 'cam-oi-yee'), close to the super-swish coastal resort of Portofino, trofie were traditionally rolled on the knees of fishermen's wives who, it is said, did this rolling whilst looking out to sea waiting for their (fisher)men to return.
If you love eating and/or cooking your way around Northern Italy, check out Marcella Hazan's The Classic Italian Cookbook.
This wonderful buy is choc-a-block full of authentic Italian dishes, such as chicken diavolo, rabbit in white wine, fried artichoke wedges, all kinds of antipasto starter treats and many more.