Originating from Bologna, these simple skeins of durum wheat semolina puff pastry (bronze drawn and dried at low temperature), are made without the use of eggs to meet even those who have specific intolerances. The condiment par excellence is "Boscaiola" but this format also goes well with the "Genovese" sauce, the "White Ragù with Porcini Mushrooms" and the Rustichella d'Abruzzo "Sausage" sauce.