Italy, home of pasta. Among the greatest consumers in the world of this ingredient, we are masters in cooking it in a thousand recipes, but also in making it fresh at home, so that each region has more than one type of traditional pasta, with its own story and its own way of being tasted.

For example, have you ever heard of cortices? They are a type of fresh pasta originally from Salerno, with an elongated shape and also a bit funny.

In ourto gallery, you will discover how to make barks at home, while below we propose some recipes to taste them to the fullest. Enjoy your meal!

The recipes: barks with porcini mushrooms and sausage

Get the ingredients for a typically autumn dish: in addition to barks, you will need 2 sausages without skin, 300 g of porcini mushrooms, a glass of white wine, oil and salt. Heat the oil, then add the crumbled sausage and let it flavor for good. Cut the mushrooms into pieces and add them to the sausage, add the wine and let it brown. Meanwhile, boil the barks in salted boiling water. Once cooked, add them to the pan and cook together for a few minutes.

The recipes: barks to the carter

This dish combines the flavors of the land with those of the sea, in a truly delicious combination. Get 500 g of bark, 150 g of porcini mushrooms, 200 g of pancetta, 2 cans of tuna, tomato sauce, garlic and oil. Prepare a sauce with garlic and oil, then add the porcini mushrooms, cut into pieces. After having cooked the mushrooms, add the diced pancetta and the tuna. Mix everything with a couple of tablespoons of tomato sauce. Once you have boiled the barks, pour them into the pan and let it flavor.

Recipes: barks with clams in lemon flavor

A typical seafood recipe that smells like coastal. Get yourself: 400 g of barks, 1 kg of clams, 1 large lemon (untreated), 2 cloves of garlic, extra virgin olive oil, salt and pepper. First of all, soak the clams to drain them. Then, wash them under running water to make sure there is no sand inside and cook them in the pan to open them. Shell them, leaving some whole to add to the dish as decoration. Sauté in a pan with a lightly fried garlic and extra virgin olive oil. Meanwhile, cook the pasta and grate the lemon peel. Drain the pasta, add it to the clams, with a little cooking water and the lemon juice. Blend well, then serve decorating with some clams in their shells and a sprinkling of fresh parsley.

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