There are various regional Italian pasta dishes in Italy. For example, pasta with pesto is a popular dish from Northern Italy. Instead a typical recipe from the Southern Italy are orecchiette (a kind of pasta which is shaped like ears, that’s why the name, as ears in Italian language are “orecchie”) salted with broccoli vegetables. A tasty and vegetarian recipe (even if some variants include also anchovies).
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Hi @user_not_found ,
I really like this type of pasta, which is typical from Puglia and it’s usually prepared with turnip tops. Regarding pesto instead is typical from the region of Liguria, and more precisely from the Levante side.
From which Region are you from instead?
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@Sorbe am born in Liguria (from Sicilian father and Emilian mother) and spent childhood in that region, then permanently moved with my family in Milan.
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Hey @user_not_found ,
So we are born in the same Region and even my father and mother are from Sicily. I moved like you when I was thirteen, but in Tuscany.
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Ciao @user_not_found , I love so much Orechiette with Broccoli. Thank you for sharing 
I was born in Brindisi (Puglia) and my mother still uses to prepare at home this delicious pasta.
I remember that when I was chilld the tradiiton was to have on sunday the Orecchiette with meat sauce and meatballs.
Ciao @Sorbe ,
have you tasted the Pasta with sardines very famous in Siclily ? It is my most favorite dish when I visit this beautiful region
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Hey @Giuseppe75 ,
Of course I did. They usually add also raisin and breadcrumbs, which sound like a really weird combination but I assure it’s quite delicious.
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Hey @Sorbe ,
it is definitely delicious as many other Sicilian specialties (including the "“sfogliatina with ricotta” and the true "cannolo siciliano " ) .
In August, I count to spend some days in Palermo( and perhaps San Vito Lo Capo) and will not miss to enjoy whatever of beauty this sunny region offers.
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Hey @Giuseppe75 ,
If you need some advice when you will go there just ping me. If you visiting San Vito lo Capo you will have plenty of choices, from the “Arancina” ( in Palermo is called like that) till the mesmerizing taste of fresh swordfish with Sicilian lemons. How many days are you going to stay?
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Hey @Sorbe ,
It’s very kind from you and I will not hesitate to ask for your advices on those places. Actually, I have some friends living near Agrigento and I am planning to visit them for 4/5 days during my summer holidays .
Wow the “Arancina”, so delicious. A friend told me that the true Arancina requires that both rice and ragù of meat need to be prepared the day before to let them rest and give the special taste after being breaded and fried in a good vegetal oil.
Did you hear about that?
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Hi @Giuseppe75 ,
I can confirm that. In some places you can recognize the filling of the “Arancina” by the shape. The classic one with ragu’ and peas, for example, has a round shape while the one with butter and mushrooms looks like a cone.
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Hey @Sorbe
I prefer the classic “Arancina” and maybe have it with a good plate of “Caponata di Melanzane”. (the queen of the Sicilian cuisine👍)
I am getting hungry 
with all these delicious foods from Sicily.
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