Typical format of the Apulian tradition, they have a size of about ¾ of an inch and are in the shape of a small dome with the thinner center of the edge and with a very rough surface. It is an artisanal pasta characterized by such a roughness as to maintain the texture both during cooking and in the sautéing phase. Produced by Rustichella d'Abruzzo with the use of organic durum wheat semolina certified "Senatore Cappelli", they are used in many traditional Italian recipes, above all those based on "turnip tops". Alternatively, we suggest pairing it with full-bodied sauces such as the white one with Rustichella d'Abruzzo Sausage, accompanied by pan-fried radicchio and a drizzle of Rustichella d'Abruzzo organic Extra Virgin Olive Oil.