STUDY ON THE DIVERSITY OF PASTA DISHES IN WORLD CUISINE

Lorena Lupei, Timeea Caragena, Denis Paul Bacter, Diana Nicoleta Raba, Luminita Cornelia Pirvulescu

Abstract


In global gastronomy, pasta is no longer just a food, but an element of cultural and artistic expression. From traditional spaghetti alla carbonara and lasagna alla bolognese to innovative contemporary creations with exotic ingredients, pasta has the ability to absorb diverse influences while retaining its identity. Whether prepared in rustic recipes with simple tomato sauces and aromatic herbs, or as part of elaborate gastronomic compositions accompanied by fine wines and artistically presented, pasta demonstrates a versatility rarely found in the culinary world.

The purpose of this paper is to analyze the diversity and use of pasta in international gastronomic dishes. By analyzing the role of pasta in gastronomy, the paper aims to highlight the importance of this product both as a nutritional element and as a symbol of universal culinary art.

Keywords


pasta, gastronomy, culinary tradition, dishes

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Copyright (c) 2026 Lorena Lupei, Timeea Caragena, Diana Nicoleta Raba, Luminita Cornelia Pirvulescu

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
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PUBLICATION LANGUAGE: English

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