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.
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 Sardinian sausage ragù, fried in Extra Virgin Olive Oil with chopped onion, tomato, saffron threads and grated Sardinian pecorino. Vegetable condiments range from the classic "broccoli and sausage" to a delicate pesto of spinach, almonds, Extra Virgin Olive Oil INTOSSO PrimoGrano Rustichella d'Abruzzo and Parmigiano Reggiano.
