Travel

The Unforgettable Pasta That Makes Me Long For Italy

Writer Caitlin Raux Gunther waits for the time she can return to Riomaggiore—and one singularly sublime pasta special.

Photo by Rocky Luten

In Our World, Before & After, we're asking our favorite culture writers, cooks, and home/design experts to describe how life will be different after COVID-19—with essays on cooking and being at home, the new ways and foods we’ll eat, plus travel guides (both real and imagined).


If Italy were an over-the-knee boot, Riomaggiore would be where the top edge rests on the thigh. It’s the southernmost of the five villages forming Cinque Terre, or “five lands,” hugging the Italian Riviera.

I first heard of Cinque Terre when, out of college, I was teaching English in Madrid. Fellow Americans ventured there with oversized backpacks and brought back postcards of picturesque seaside villages. At the time, I wanted to avoid what I saw as the beaten path and instead spent my monthly stipend on trips to places like Prague, where I could sit in moody cafes and brood over a Kafka paperback with a bowl of goulash.

Cinque Terre had never beckoned me. But when Guillaume and I got married in Mallorca, where his parents live, we decided our honeymoon would be a road trip from Barcelona to Venice. In a mostly unsuccessful attempt to go analog, we purchased a parachute-sized foldable map at a rest stop somewhere in Cataluña. Studying our route, I realized Cinque Terre wasn’t too far off course.

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“I especially liked the Italian proverb, " L ospite everyone come il pesce: dopo tre giorni puzza " I'm sitting outside at my bar height patio table with umbrella on this glorious morning in Las Vegas. It is Independence Day! I'm laughing out loud! Recalling what my mother used to say, " guests are like fish, they both smell after 3 days!". My mother has passed away but this piece brought back a funny fond memory. I may have to whip up an aperol spritz later today. ”
— Bikegirl227
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I asked Guillaume if he wanted to check it out. “Why not?” he replied, repeating what became the anthem for that trip. I booked the last available guesthouse online.

We’re opposite in many respects—he enjoys daily company and casual drop-ins, I prefer socializing in small doses. He can watch Netflix all night, I fall asleep just after the credits. But when traveling, Guillaume and I are acutely compatible. We find common ground as under​-​planners and under-packers with a surplus of optimism. It doesn’t always work out—there are plenty of sad buffet lunches and entirely forgettable stops in our wake. But we usually figure out how to make best of it—flipping the proverbial mattress. That, or we mutually agree when it’s time to move on.

On the tail-end of a morning in early July, we parked our rental car at the top of a steep slope descending into Riomaggiore. We made our way down the main street and into a village that seemed to have escaped the passage of time. Like opening a big Crayola pack, the buildings were a spectrum of hard-to-find colors, like cornflower, mint, and coral, with deep green shutters blocking out the already strong sun.

Produce shops along the main street seduced pedestrians with bright basil, unbruised peaches, and bite-sized strawberries. In patches of shade, I saw nonnas in their house dresses and slippers fanning themselves—the same nonnas who I’d later observe at the market, casually inserting themselves at the front of the line. Foreigners like myself quickly noted the local hierarchy.

It was as undeniably charming as the postcards I had seen a decade earlier.

While Guillaume looked for a bathroom, I followed an older woman from the rental office to what would be our home for the night. I quickly spent the two words of Italian I know—hello and thank you—leaving me broke for small talk but she didn’t seem to mind. We trudged silently to the foot of the hill and under a bridge. On the other side was a marina with a brigade of small motorboats. We followed a path along the coast until my lady innkeeper stopped in front of an emerald green door and wrestled out of her pocket a cartoonishly large key—one you might imagine belonged to a treasure chest in the lost city of Atlantis.

The apartment was simple—a jumble of mismatched furniture and a boxy bed with a floral comforter and two limp pillows. There was a windowless, walnut-sized sitting room between the kitchenette and the bedroom, in case we felt like entertaining guests who didn’t care for air or sunlight. But the bedroom had a terrace and once I stepped outside, I was—I continued to be—speechless. All of Riomaggiore, with its colorful houses stacked against rocky cliffs, was ours for the night.

“It’s beautiful,” I told my taciturn host. “Bellissima!” I suppose it was unremarkable to her, similar to when foreigners visit my native upstate New York and blubber about a wild deer crossing the street, while I’m behind the steering wheel wondering why Bambi has a death wish. She nodded and turned to let herself out, leaving the medieval key on the countertop.

I retraced my steps at a fast clip, along the sea, under the bridge and back up the slope, practically breathless by the time I found Guillaume. He was seated outside of a bar, at a small glass table adorned with a jar of wildflowers and two ruby red Negronis. He stood to hand me one: “I love it here,” he said. Still panting, I nodded—I did, too.

Later in the afternoon, after another round of Negronis, I sat on our terrace and scribbled in my journal:

Everyone is happy and excited to be here and explore. There are tourists but there are also old Italian people who cut lines like it’s nothing. I love them, too.

Then I fell asleep atop our waxy comforter with the sound of the sea lapping in the distance.

Before sunset, Guillaume stopped by the marina to see about renting a motorboat. The guys in charge were sea-faring types—bronzed shoulders, loose top knots, and torsos strapped in by weathered fanny packs—who hopped from boat to boat like limber young cats. I envied Guillaume’s ability to chat with them so effortlessly. He was raised speaking French, Spanish, and Mallorcan, and picks up foreign languages like lyrics to a Katy Perry song.

We contribute the gifts that come naturally, I suppose. For my part, I focus my efforts on deciding how and where we will feed ourselves.

For our first dinner in Riomaggiore, I chose based on proximity to the sea. It was a small restaurant perched above the marina, with salmon-hued walls and nautical sconces casting a golden glow. Today, I can close my eyes and still feel the warm, salty air rushing in through the wide-open windows. I can feel the sensation of lightness, like one of the Prosecco bubbles dancing in my glass. It’s the kind of "alive" you only experience when the weight of daily life is peeled away, leaving your senses raw and unusually attuned. The bad flavors never taste worse; but the good ones are extraordinary.

During that trip, we would stop in several cities in Italy and commit a number of errors: in Modena, we made the mistake of going on a Sunday; in Bologna, we made the mistake of not staying longer; and in Venice, we made the mistake of going in the height of tourist season. If we did one thing right, it was visiting Riomaggiore—and in the homey incandescence of a hastily chosen restaurant, ordering the pasta special.

I once had a chef friend who said he was unimpressed by Italian food. Pasta, he said, it’s just flour and water.

This dish proved that those humble ingredients can be elevated to something sublime. The noodles were short and dense, no bigger than the fleshy portion of my pointer finger, with a celestial light and buttery sauce clinging to their delicately ridges. On top of the pasta sat a small mound of raw, rosy tuna, so fresh it could well have been fished by one of our sun-kissed boat friends, just outside. In a rare collision of sensual pleasure and gratitude, I was mindful to appreciate every last bite.

The next day, we rented a motorboat and set out on the choppy, open sea. In my pasta-induced euphoria, I had sipped too much prosecco and spent most of the two hours trying to keep my motion sickness at bay. Afterward, I sat on our terrace, happy to be on firm ground, and journaled about our dinner. I had forgotten the names of our dishes, but the intoxicating flavors still lingered — I wrote that I had eaten the most unforgettable pasta in Italy. There was no way we could leave Riomaggiore yet.

The noodles were short and dense, no bigger than the fleshy portion of my pointer finger, with a celestial light and buttery sauce clinging to their delicately ridges. On top of the pasta sat a small mound of raw, rosy tuna, so fresh it could well have been fished by one of our sun-kissed boat friends, just outside

Our guesthouse wasn’t available for a second night, so we gathered our belongings and moved to a minimally furnished Airbnb. The views weren’t breathtaking but the room was clean and had a small Nespresso machine with complimentary dark chocolates.

That night, we claimed the same outdoor table at our favorite bar. Negronis seemed too cloying, so we ordered Aperol spritzes instead. They were effervescent and refreshing and we were happy that we stayed. The bartender remembered our names and we were beginning to feel like regulars. He told us about his American partner and how she moved from Chicago to join him in Riomaggiore. A while later, she stopped by with their two curly-haired children. We ordered another round.

“How much do you think a house costs here?” Guillaume wondered, as we let ourselves imagine what life might look like if we moved to Riomaggiore.

The bartender invited us to a bonfire party on the beach and since we were now close friends and soon-to-be neighbors, we accepted. We switched back to Negronis and nursed them at the bar while waiting for his shift to finish.

Guillaume and I stayed at the beach party for hours. We told the bartender and his partner about our idea to move to Riomaggiore. More people arrived and we joined different groups, taking sips from wine bottles circling around the fire. The air smelled of saltwater and hashish. A stereo boomed electronic music. A guy slapped a drum squeezed between his knees.

At some point, I realized the sky had changed from pitch black to dusty purple. Our bartender was nowhere in sight. Suddenly everyone around us seemed very young—I felt very old and out of place. “Let’s go home,” I whispered to Guillaume, and we slinked away without saying goodbye.

We woke up hungover and filled with the anxiety of realizing that the magic had run its course. It was time to leave Riomaggiore. Guillaume dragged our suitcase back up the slope and I trudged slowly behind him. The air was hot. The sunlight hurt my eyes. The colors were bright and garish. I stopped at a bakery to buy a puffy square of pizza and carried it with me on wax paper. I picked off a basil leaf, threw it on the sidewalk, then took a bite. Not even you can make me feel better, I told the still-warm slice.

There’s an Italian proverb: L’ospite è come il pesce: dopo tre giorni puzza. More or less: Guests are like fish—they smell after three days. Sometimes, the same can be said for being a guest. When you arrive, everything is fresh and exciting: the fruit never smelled so sweet; the colors never looked so enchanting; the pasta never tasted so good. When you stay too long, the sights become familiar, flaws seep out, and the same things you loved lose their charm. But looking back, your memories retain the same radiant sheen. Even if you drink too many Negronis and overstay your welcome, you can’t help but walk away dreaming of the next time you’ll return.

Until recently, I took it for granted that we could always go back to Riomaggiore.

In the past few months, the Covid-19 pandemic has brought Italy—and most of the world— to its knees. I keep thinking about the people and the food and how they manage to win over even the most skeptical of travelers; and, with the care and heritage found only in the motherland, how they convince you that even the humblest ingredients, like flour and water, can have extraordinary potential.

Even if you drink too many negronis and overstay your welcome, you can’t help but walk away dreaming of the next time you’ll return. Until recently, I took it for granted that we could always go back to Riomaggiore.

Back in Paris, I’ve tried to recreate that unforgettable pasta dish. Research into the mystery noodle has led to a couple of possibilities—trofie or cavatelli. I asked my friend Davide, a Puglia-native and itinerant Michelin-star chef who taught me to love farfalle, and he suggested it might be gnochetti. But none of those noodles seem quite right. I find myself butting up against an immovable door. Maybe there is no answer. Maybe it’s a creation of that small kitchen in Riomaggiore, by a chef following not a pasta recipe but muscle memory and decades, if not centuries, of tradition.

In my tiny kitchen, I make do with trofie or cavetlli, cooked until it’s barely al dente and drained but for a cup of pasta water. I stir in a few pats of high-quality butter and a touch of extra virgin olive oil. Then I top it with the freshest fish I can find—though these days, I’ve been settling for frozen.

It’s always delicious but never quite as good as I remember. I can only hope that time will bring the opportunity to taste it once again, as a guest in Italy. And that I—that we—might have more chances to stumble into the kinds of experiences only accessible far from home, including places we were once too obtuse to look for them.

Where are you dreaming of traveling to? Tell us in the comments below.

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Caitlin is a Paris-based writer and editor. She wrote about food and wine while living in Madrid after college, and had a brief career as a lawyer before moving back to Spain to work in restaurants and attend culinary courses at the Basque Culinary Center in San Sebastian. She has worked or staged at Septime in Paris, Mina and Nerua in Bilbao, and Bien Cuit in Brooklyn. In 2018, she and her husband launched a pop-up sandwich shop in Mallorca, Spain. Caitlin now lives in an ovenless apartment in the 9th arrondissement with her husband, Guillaume, and daughter, Mimi. Update: we have an oven now.

38 Comments

Bikegirl227 July 4, 2020
Fabulous article! I especially liked the Italian proverb, " L ospite everyone come il pesce: dopo tre giorni puzza " I'm sitting outside at my bar height patio table with umbrella on this glorious morning in Las Vegas. It is Independence Day! I'm laughing out loud! Recalling what my mother used to say, " guests are like fish, they both smell after 3 days!". My mother has passed away but this piece brought back a funny fond memory. I may have to whip up an aperol spritz later today.
 
South A. July 4, 2020
Can you give us the address of the first location you stayed at Riomaggiore
 
W J. July 3, 2020
I cannot help but wonder why the author and may be some of the whiners about the piece, over which the author surely spent more than a few hours laboring, have not thought to look up the restaurant and ask them directly about the pasta in question?

The restaurant is on Facebook, after all. And maybe there are other ways to contact them as well. So in this day and age, why not just reach out and ask?
 
Gary M. July 4, 2020
We have been asking
 
Gary M. July 3, 2020
Still waiting for the pasta recipe! Quando quando quando?
 
Arrxx July 3, 2020
The recipe PLEASE.
 
Recipe...???
 
Renee W. July 3, 2020
Where is the recipe?
 
Studioc July 3, 2020
Brings back wonderful memories. After an amazing vacation at a villa in Mira. I've tried to no avail to make the incredible frito misto from the local restaurant! Looking forward to being in beautiful Italy again.
 
Pamela F. July 3, 2020
frustrating reading your article with no recipe in detail offered, disappointing
 
mike July 3, 2020
This is a terrible piece. Awful! I kept reading and reading, waiting and waiting to find out which pasta she had eaten and.... no! It's a damned mystery! Curses!
I sympathize though. Were we not so completely tied to the US, I think we would opt to live part of the year each in Ireland and Italy. The US has sort of lost its shine. Our families have been here 150 years or so, and moving on wouldn't be precipitous.
I will mention this-- our most recent trip to Italy, we discovered trofie, and quickly bought a suitcase and filled it as much as we could with all the trofie we could find, and shifted our dirty clothes to the backpacks. Trofie--esp paired with pesto-- is a marvel. I make my own (traditional Ligurian version) pesto once a year, and freeze one ounce cubes and use as needed for the next 12 months.
I hope the dratted author will GO BACK to the place she had the Magic Pasta and find out what it is and **tell** us someday.
 
mike July 3, 2020
Apologizes for the double post, computer goofiness. And apparently can't delete a post....
 
mike July 3, 2020
One of these?
https://en.wikipedia.org/wiki/List_of_pasta#Short-cut_pasta
 
mike July 3, 2020
This is a terrible piece. Awful! I kept reading and reading, waiting and waiting to find out which pasta she had eaten and.... no! It's a damned mystery! Curses!
I sympathize though. Were we not so completely tied to the US, I think we would opt to live part of the year each in Ireland and Italy. The US has sort of lost its shine. Our families have been here 150 years or so, and moving on wouldn't be precipitous.
I will mention this-- our most recent trip to Italy, we discovered trofie, and quickly bought a suitcase and filled it as much as we could with all the trofie we could find, and shifted our dirty clothes to the backpacks. Trofie--esp paired with pesto-- is a marvel. I make my own (traditional Ligurian version) pesto once a year, and freeze one ounce cubes and use as needed for the next 12 months.
I hope the dratted author will GO BACK to the place she had the Magic Pasta and find out what it is and **tell** us someday.
 
vaughan July 3, 2020
Yes, we brought some trofie back too; you can buy it here in the US now. I made my own once and it's really pretty easy, just time consuming. For those so inclined during these stay-at-home months, it would be a great distraction to do so.
I myself just want to hop a plane and eat it in Italia, but no go.
She pretty much explained the dish she had in the article. It's probably not a recipe but someone's take on the daily catch.
 
mike July 3, 2020
Now, yes, then not so much.
I have five flours (maybe 185 pounds altogether) in the house at present, all but one Italian. The other day my wife asked me to make the baked orcchiette with lamb, and when I reread the recipe it called for making the pasta yourself, or failing that to get it fresh in the store. Ha, as if-- I live in a small New England town. But I remembered I had most of a kilo of semolina, so I figured I'd just make the pasta myself-- which I did, and it came out well.
Trofie I'll give a try making after I run out of our dried (Italian) stockpile.
 
ingrid July 3, 2020
maybe the pasta was trucidi pugliesi

 
vaughan July 3, 2020
We spent five unforgettable days in Vernazza and used that as our base to explore via train and the trail that connects all five villages. We rarely make reservations and have gotten the best rooms that way. We go into bars or cafes and ask around and have never not gotten a bad room. Our spectacular room in Vernazza was built into the cliffs and the balcony hung out over the sea, obtained by chatting with the bartender who had a friend...
Your chef friend who said that pasta was just flour and water - well, that's like saying that the sea is just salt and water!
Bellissimi viaggi! Thanks for a lovely article. Memories are some of the best things in old age too, so travel while you can.

 
Lunar July 2, 2020
Enjoyed this so much! We loved Riomaggiore and stayed in a little apartment overlooking the marina where there boats are pulled up. One night, a group of musicians assembled on a balcony opposite ours and we got to experience a wonderful impromptu concert! So glad I have a little video of that! Do you remember the name or location of the restaurant where you had the pasta? The seafood there is incredible.
 
Author Comment
Caitlin R. July 3, 2020
Thank you and agree! SO fresh and good. I think the restaurant was called Marina Piccola.
 
Maureenob July 4, 2020
Huh?
 
Joans July 1, 2020
“An Aperol Spritz!”
Thank you for this inspiring & beautiful article! Brought me back to the warm & absolutely wonderful time I experienced in Italy.
You made me feel like I was actually back there. Hopefully, the world will heal & we can all have a taste of Italy’s beauty & pasta once again...❤️
 
Author Comment
Caitlin R. July 1, 2020
Thank you!
 
Lynn P. June 30, 2020
Oh Caitlin, Im so snooty when it comes to reading others reviews of anything...perhaps I'm just jealous altho' I try not to be and certainly would hope not. I absolutely adored reading this as you captured my heart with all that you said about Italy. I'm so American, yet dream about getting to Italy because of all the relatives to which I say I am related because we share the sir name PELLERITO--all down in Sicily. However, your story was truly mesmerizing and had me laughing out loud. I literally cant wait to go here because of all you said. Your use of vivid and key descriptors is a gift within your writing. I'd love to read more by you! Thank you!
 
Lynn P. June 30, 2020
Btw, lol the pasta sounds amazing and was why I read the story to start, but the travel aspect captured my heart
 
Author Comment
Caitlin R. June 30, 2020
Thanks so much, Lynn! Hope you get to Italy soon and report back on the delicious things you find :)
 
Andrew E. June 28, 2020
We spent 4 days in the Cinque Terre 2 years ago and your article captures the "spell" they have on you when you arrive and touches on the nostalgia you feel when you leave. Each of those tiny towns is a gem. The food is spectacular. It was so amazing as you expertly describe I was shaky my head continuously. We had amazing spiral trofie there. I could imagine that might be what you refer to to. Thank you for the lovely memories... the cinque terre are a magical dream.
 
Author Comment
Caitlin R. June 30, 2020
Thank you! Magical dream indeed.
 
shari L. June 28, 2020
I love all the little non tourist towns in Italy and the amazing food at the wonderful farmers markets and family restaurants. Reading your article made me wish I could hop on a plane and just go. And of course the terrific gelato that I could eat every day!!!!
Thankyou
 
Author Comment
Caitlin R. June 28, 2020
Same all the way!
 
Martijn S. June 28, 2020
what type of pasta was it ? "noodles" (no such thing in italian) are never short and dense. the pasta of the region is troffie.