Pappardelle dell'Appennino is a classic Italian pasta dish originating from the Apennine Mountains. It consists of wide, flat noodles known as pappardelle, which are typically made from egg pasta dough, and a sauce made with mixed wild mushrooms.
The mushrooms are sautéed with garlic, olive oil, and herbs such as thyme and rosemary. The sauce is then finished with a splash of white wine, cream, and Parmigiano-Reggiano cheese, which adds richness and depth of flavor.
The pappardelle noodles are cooked until al dente, then tossed with the mushroom sauce and served hot.
This dish is hearty and satisfying, with a deep earthy flavor from the mushrooms and a creamy richness from the cheese and cream. It is a popular autumn dish in Italy, when the wild mushrooms are at their peak.