The origins of this shape of pasta are very old. As a matter of fact, they may even date back to the Etruscan era, thanks to a representation that was found inside Leopardi’s family famous Tomb dating from the 5th Century BC. Woe to those who, at first glance, confuse them with spaghetti: thicker and more tenacious, they represent the fil rouge that connects water and flour that holds together the Tuscan gastronomic tradition, from Versilia to the Grosseto Maremma. They are ideal with full-bodied sauces and meat sauce, they are prepared all’aglione (with garlic) by definition: tomato sauce, extra virgin olive oil, chili pepper and garlic… Accompanying them with a glass of good Chianti wine is a must!