Artisanal format typical of the Puglia region, it takes its name from the characteristic shape of small ears made by pressing the dough with your thumb. The classic recipe sees them prepared “alla Pugliese” with turnip tops, sausage and garlic but they also go well with a full-bodied meat sauce. They can be combined with the Pecorara sauce or the Rustichella d'Abruzzo Sausage. Cooking time: 12-16 minutes.
Net Weight: 250 g