This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play


macaroni, and more

To most Italians, maccheroni means any short, tubular sort of pasta, like penne or rigatoni. Some varieties, especially smaller ones, are sold under the name maccheroni. And to some people, maccheroni is anything that isn't long like spaghetti.

And just to make things more confusing, some folks (especially in central Italy) will call just about any kind of pasta maccheroni. In the Abruzzo, maccheroni alla chitarra is really spaghetti alla chitarra.

maccheroncini: little straight pasta tubes

maccheroni alla bobbiese: pasta prepared using a knitting needle with a stracotto sauce. From Bobbio in Piacenza province (Emilia-Romagna)

maccheroni al ferro (also called maccheroni inferrati) formed around a thin iron rod, like bucatini. If it's twisted around the iron, it's busiati.

maccheroni alla San Giovanni: tomato, garlic, capers, anchovy, pecorino, hot pepper, olives (Puglia)

maccheroni alla pesarese: baked with cheese, truffle and bechamel sauce (Marche)

maccheroni alla mugnaia or alla molinara: a meat sauce with a tritata of onion, carrot and celery-much like bolognese sauce (Abruzzo)

maccheroni alla Rossini: lots of truffles (!), mushrooms, prosciutto, cream and champagne

maccheroni con le noci: a sweet, cold version, made traditionally with strangozzi, walnuts, sugar and cinnamon, served at Christmas or for All Saints' Day in Umbria; in Lazio, it's served with sweet bread crumbs, sugar, cocoa and dark chocolate flakes.

In June, Barga in Tuscany holds a Sagra Maccheroni e Grigliato.

Text © Dana Facaros and Michael Pauls

Images by: Lablascovegmenu