From 'rigatoni con coda alla vaccinara', pasta with sauce of stewed oxtail, from the Roman district of Regola to 'Orecchiette Alla Pugliese', pasta with broccoli, garlic, pepperoncini and anchovis, the pasta of Puglia; Every city or region knows its own classics. In this rustic-modern cookbook, Toscanini brings together the enormous diversity of pastaagechten in an accessible way. From proven recipes for weekdays (and for the whole family) to filled pastas, lasagnes and heart -warming ragùs for the weekend.