Viadrinas

Viadrinas are a type of traditional Italian pasta that originated in the Veneto region, particularly in the province of Verona. The name "viadrina" comes from the Latin word "viadrum," which refers to a type of large, flat-bottomed pot used for cooking. The pasta is characterized by its large, flat shape, similar to a large lasagna sheet, and is typically made from a blend of flour and eggs. Viadrinas are often used in hearty stews and casseroles, such as the classic dish "viadrina al ragù," where they are layered with a rich meat sauce and baked until tender. The pasta's large size allows it to absorb the flavors of the sauce, making it a popular choice for family-style meals. Viadrinas are also used in other regional dishes, such as the "viadrina al pesto," where they are topped with a pesto sauce and baked until the pesto is melted and creamy. Despite their regional origins, viadrinas have gained popularity throughout Italy and are now enjoyed in various forms across the country.