Tasting trail
Northern Craft
Egg pasta, filled pasta, butter, anchovy, aged cheese, braised meats and Alpine ingredients.
The north is where pasta becomes handwork: sheets rolled thin enough to read through, agnolotti folded by the hundred, ragù cooked until the meat forgets it was ever separate from the sauce.
Estimated pace: 4–6 outings
Stops on this trail
Giulia
CambridgeVeneto
Passport Dish
Bigoli "in Salsa"
A thick, slightly chewy Venetian-style pasta served with anchovy, fennel, dill, artichoke, lemon and toasted breadcrumbs.
$26
Menu verified on July 27, 2026
Mamma Maria
North EndPiemonte
Passport Dish
Pasta con Sugo
Handmade pepperoncini tagliatelle served with a rustic, slowly cooked meat ragù.
$39
Menu verified on July 27, 2026
Bar Mezzana
South EndEmilia-Romagna
Passport Dish
Tagliatelle al Ragù Bolognese
Ribbon-shaped egg pasta served with a slow-cooked meat ragù, Parmesan and sage.
$29
Menu verified on July 27, 2026
Fox & the Knife
South BostonEmilia-Romagna
Passport Dish
Tagliatelle Bolognese
Ribbon-shaped egg pasta served with wild boar ragù, thyme and Parmigiano Reggiano.
$29
Menu verified on June 4, 2026
Menu verification may be outdated. Confirm directly with the restaurant.
Regions on this trail
- Valle d'AostaAlpine butter, rye and mountain cheese
- PiemonteEgg-rich pasta, wine-braised meat, white truffle
- LombardiaButter, rice and filled pasta
- Trentino-Alto AdigeWhere Italy speaks German
- VenetoAnchovy, thick pasta and the lagoon
- Friuli-Venezia GiuliaA border kitchen of smoke and spice
- LiguriaThe home of pesto
- Emilia-RomagnaThe workshop of Italian egg pasta
Still waiting on a Boston table: Valle d'Aosta, Lombardia, Trentino-Alto Adige, Friuli-Venezia Giulia, Liguria.
Menus, ingredients, prices and availability can change. Confirm current information directly with the restaurant before visiting. Speak with the restaurant regarding allergies or dietary restrictions. Pesto Pastaria does not control restaurant preparation or cross-contact.