40 Restaurants, 80 Pasta Dishes: True Italian Pasta Week Returns to Berlin
From 12 to 22 November 2026, the Italian food festival returns for its ninth edition. For just €19, guests can enjoy a special pasta dish of their choice, a Cinzano 70/30 and an ice-cold Amaro del Capo – with fully alcohol-free alternatives also available.
Homemade Pappardelle with wild boar ragù, pasta with Sardinian Salsiccia and chestnuts, or fresh Tagliolini tossed in a flambéed Parmesan wheel: this November, Italian pasta cuisine will once again showcase its extraordinary diversity. From 12 to 22 November 2026, 40 Italian restaurants will welcome guests for the ninth edition of True Italian Pasta Week.
Each restaurant will offer two special pasta dishes, bringing the total to 80 different creations, ranging from regional classics to innovative interpretations.
The concept combines culinary discovery with a fixed menu price: for just €19, guests can choose one of the two dishes specially offered for Pasta Week. The deal also includes a Cinzano 70/30 and an ice-cold Amaro del Capo to round off the meal. Alcohol-free alternatives to both drinks are available, with each restaurant deciding which options to offer.
Rather than taking place at a central festival venue, Pasta Week unfolds directly in participating restaurants across Berlin. Over eleven days, Berliners can discover new restaurants, explore different neighbourhoods and enjoy special recipes.
To help visitors find all participating restaurants and discover the dishes on offer, the organisers are once again providing their signature flyer, featuring a map inspired by the Berlin U-Bahn network (soon available at all participating restaurants), as well as an interactive Google Map.
From wild boar and truffles to pumpkin and chestnuts
This year's creations reflect the diversity of Italy's regional cuisines and the flavours of autumn.
Barettino and Gran Casino will serve homemade pappardelle with wild boar ragù or tagliolini with black truffle. At Modì, caserecce are paired with Salsiccia from Basilicata, king oyster mushrooms, rosemary and crispy chestnut crumbs. The second option features Paccheri with roasted pumpkin cream, herb ricotta, hazelnuts and lemon zest.
Traditional specialities also have their place. Antichi Aromi presents Pasta con le Sarde with fennel pesto, pine nuts, raisins and breadcrumbs – a Sicilian recipe combining savoury and sweet flavours.
Several restaurants demonstrate that creative pasta cuisine can also shine without meat or fish. Café Botanico serves vegan pasta with black kale, chestnuts, walnuts and confit garlic. MaValà combines orecchiette with porcini mushroom cream, tofu and herb breadcrumbs, or rigatoni with pumpkin pesto, toasted almonds and lemon zest.
The selection therefore ranges from traditional Italian comfort food and seasonal specialities to unusual plant-based combinations: this year for the first time every restuarnt will offer a vegan recipe or a vegan alternative.
Italian drinking culture: Cinzano 70/30 and Amaro del Capo
Alongside the pasta dishes, Italian drinking culture is an essential part of the festival experience. The Cinzano 70/30 included in the menu consists of 70% Cinzano Vermouth and 30% soda water. Founded in Turin in 1757, the historic vermouth brand will celebrate its 270th anniversary in 2027.
The meal concludes with an ice-cold Amaro del Capo, a traditional Italian herbal liqueur from Calabria.
Guests who prefer not to drink alcohol can choose a non-alcoholic beverage instead of the Cinzano 70/30. An alcohol-free alternative to Amaro del Capo is also available, such as an espresso or a dessert. Each restaurant determines its own alternatives, and the menu price remains unchanged.
Pasta boom in Germany: 10.1 kilograms per person
Germany's enthusiasm for pasta continues to grow. According to the German Association of Grain, Milling and Starch Industries (VGMS), per capita pasta consumption reached a new record of 10.1 kilograms in the 2024/25 marketing year. Ten years earlier, the figure stood at 7.6 kilograms – an increase of approximately one-third.
True Italian Pasta Week celebrates this growing passion by highlighting everything behind one of the world's favourite everyday dishes: regional traditions, different pasta shapes, seasonal ingredients and the creativity of Italian gastronomy.
During the 2025 edition of True Italian Pasta Week, more than 3,000 festival menus were sold across 43 participating restaurants.
Win a trip to Italy with WeRoad
Pasta Week also features a special giveaway. Together with WeRoad, a travel company specialising in group trips for young adults and bringing together people with shared travel interests, True Italian is giving away a travel voucher worth €399.
To enter, participants simply need to comment on the dedicated Instagram giveaway post and reveal which Italian city they would most like to visit. The posts will appear on @trueitalianfood (Berlin), @trueitalianmunchen (Munich) and @trueitalianhamburg (Hamburg). Full terms and conditions will be available in the respective posts.
True Italian Pasta Week: Organisers and partners
The event is organised by True Italian, a project of the Berlin-based agency Berlin Italian Communication. Pasta Week was launched in Berlin in 2018 and expanded to Munich for the first time in 2025. This year, the festival will take place simultaneously in Berlin and Hamburg.
The partners of the 2026 edition are Cinzano, Vecchio Amaro del Capo and WeRoad. Media partners are tipBerlin, Berlin's city magazine since 1972, and Berlino Magazine, the most widely read online magazine for Italians in Germany.
True Italian Pasta Week Berlin 2026 at a glance
When: 12–22 November 2026
Where: Over 40 Italian restaurants across Berlin
What: One of two special pasta dishes, a Cinzano 70/30 and an ice-cold Amaro del Capo for just €19 (alcohol-free alternatives available)
Useful links:
Instagram: @trueitalianpastaweek, @trueitalianfood
Pressekontakt
Sara Trovatelli: +49 1575 7708708
Büro
Gryphiusstr. 26, 10245 Berlin
+49 30 628 674 42