Pasta with Jerusalem Artichokes: Pasta con Topinambur

Francine Segan |
Pasta with Jerusalem Artichokes
Difficulty Level
Low
Cooking Time
30 minutes
Cost
Low

Jerusalem artichokes made their way into Italy in the 1600s, and like the other New World foods, corn, tomatoes and chocolate, were quickly incorporated into fabulous regional dishes. Jerusalem artichokes are especially popular in Piedmont, where they are a key ingredient in the area’s famed bagna cauda, as well as many risotto and pasta dishes like this one.

The Jerusalem artichoke’s sweet, nutty flavor pairs well with hearty whole-grain pasta like whole wheat or farro pa

Unlock the full story

Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:

  • Unlimited access to premium digital content

  • Weekly newsletters exclusively crafted for members

  • Bellissimo quarterly digital magazines

  • Buongiorno monthly newsletters

  • Access to a collection of eBooks and mini-guides

  • Exclusive monthly offers and downloads

  • An ItaliaPass Primo membership providing savings of $249+ on your Italy trip

Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!