Tortellini, tagliatelle and ravioli: Bologna and Emilia-Romagna are the strongholds of fresh pasta. Aromatic herbs play an important role in Ligurian cuisine. For the Trofie al Pesto, the basil is cut by hand. Pasta production in Gragnano near Naples has a long tradition. Thomas Verdillo of Tommaso’s Restaurant in Brooklyn, grandson of emigrants from Naples, feels as an American and yet is a true Italian, always in search of the best recipes of Italian cuisine. Organic grain, pure spring water, gentle processing and exclusive packaging make pasta an affordable luxury item. Pasta is more than the steaming bowl of spaghetti on the family table. The creations of star chef Davide Scabin from Turin resemble futuristic sculptures.