Typical artisanal shape from the Puglia region, it takes its name from the characteristic shape of small ears made by pressing the dough with the thumb. The classic recipe sees them prepared "alla Pugliese" with turnip tops, sausage, and garlic, but they also pair well with a hearty meat ragù. They can be paired with Pecorara sauce or Rustichella d’Abruzzo sausage.