Originally from Sardinia and with a shape similar to a striped shell with a length of around 2 cm, they represent the most prepared traditional dish on all important occasions, from historical re-enactments to village festivals, passing through festivals and weddings.
Cooking time: 11-13min
The simplicity of this format, which derives from the mixing of the best durum wheat semolina and water and from the bronze drawing with low temperature drying, is combined with the great variability of condiments that can be combined. The classic recipe is "alla Campinadese", which includes a sauce based on minced Italian sausage, sautéed in Extra Virgin Olive Oil with chopped onion, tomato, saffron stems and grated Sardinian pecorino cheese