Originally from central-southern Italy, this artisanal pasta shape, oval and slightly curled, is used in various traditional recipes. In Siena, for example, during the Palio, the winner is served Cencioni Rustichella d'Abruzzo on a bed of pecorino fondue, cherry tomatoes, and arugula. Mediterranean variations include the use of tomato, anchovies, capers, and salted ricotta, or sheep ricotta, Calabrian sausage, tomato puree, and Tropea onion. For lovers of simple flavors, we recommend pairing it with Rustichella d'Abruzzo's organic Tomato and Basil sauce.