Long, slightly square handmade spaghetti most commonly served with amatriciana sauce.
Crisp, black pepper-laced, pretzel-shaped snacks made in southern Italy. There are sweet versions where sugar and cinnamon are added to the batter.
Small egg-pasta bow-ties used in soup.
A Pugliese cured-tuna salami.
Lamb liver rolled in caul fat, tied, then roasted; usually flavored with parsley or garlic.
Rustic tagliatelle made of durum flour and eggs, then cut with a special tool, called troccolo, which looks like a grooved rolling pin. Usually served with meat sauces.
Fresh bread crumbs held together by egg and cheese, and cooked in broth.
Small pie or omelet, which is sometimes sweetened; filled pasta rectangles, often twisted at the ends and resembling pieces of wrapped candy.