Taste Atlas, the renowned gastronomic guide, recently published a ranking of the 100 best pasta dishes in the world, based on 16,879 reviews. Italian dishes dominate the list, occupying all of the top 16 positions. On the podium we find pasta dishes from Piedmont, Sicily and Sardinia. Here are the 16 Italian dishes at the top of the ranking.

Tajarin with white Alba truffle (Piedmont): This dish features tajarin, a thin egg pasta, dressed with butter, black pepper, and generous shavings of white Alba truffle, one of the region’s most prized specialties.

Pasta 'ncasciata (Sicily): A rich baked pasta dish combining macaroni with fried eggplant, meat ragù, caciocavallo cheese, and sometimes hard-boiled eggs, baked to create a crispy golden crust.

Malloreddus alla Campidanese (Sardinia): Also known as Sardinian gnocchetti, these small shell-shaped pasta pieces are traditionally served with a sauce made of sausage, tomato, and Sardinian pecorino cheese.

Carbonara (Lazio): A Roman classic made with spaghetti, crispy guanciale, eggs, pecorino romano, and a generous amount of black pepper.

Tagliatelle al ragù alla Bolognese (Emilia-Romagna): A symbol of Bologna, this dish consists of fresh egg tagliatelle topped with a ragù made of beef, pork, pancetta, and tomato.

Lasagne alla Bolognese (Emilia-Romagna): Layers of egg pasta alternated with Bolognese ragù, béchamel sauce, and Parmesan cheese, baked until golden and bubbling.

Amatriciana (Lazio): Originating from Amatrice, this pasta dish is topped with a sauce made of guanciale, tomato, pecorino romano, and chili, typically served with bucatini or spaghetti.

Cacio e pepe (Lazio): A simple yet flavorful dish, featuring pasta (often tonnarelli or spaghetti) dressed with grated pecorino romano and freshly ground black pepper.

Linguine allo scoglio (Campania): A seafood pasta that combines linguine with a variety of shellfish such as mussels, clams, shrimp, and squid, sautéed in a light tomato and white wine sauce.

Agnolotti (Piedmont): Typical of Piedmont, agnolotti are small stuffed ravioli filled with a mix of roasted meats or vegetables, often served with melted butter and sage or in broth.

Pasta alla gricia (Lazio): Considered the ancestor of amatriciana, this dish is made with guanciale, pecorino romano, and black pepper, without the addition of tomato.

Pappardelle al cinghiale (Tuscany): Wide ribbons of egg pasta served with a robust ragù made from wild boar, red wine, and aromatic herbs, typical of Tuscan tradition.

Culurgionis d’Ogliastra (Sardinia): Sardinian ravioli shaped like an ear of wheat, filled with potatoes, pecorino, and mint, often served with fresh tomato and basil sauce.

Trofie al pesto (Liguria): Short, twisted pasta traditionally served with Genovese pesto made from fresh basil, pine nuts, garlic, Parmesan, and olive oil.

Mezzelune (Trentino-Alto Adige): Also known as schlutzkrapfen, these half-moon-shaped ravioli are filled with spinach and ricotta, a staple of South Tyrolean cuisine.

Pappardelle alla lepre (Tuscany): Similar to pappardelle al cinghiale, this dish uses a hare ragù, prepared with meat marinated in wine and aromatic herbs, served over wide egg pappardelle.

The inclusion of these dishes in the ranking highlights the diversity and depth of Italian culinary tradition, with recipes ranging from simple preparations to more elaborate creations, each celebrating the richness of local ingredients and regional flavors.