Originally from Sicily, this artisanal pasta shape of small rings is prepared as Timballo "alla Palermitana" (one of the typical dishes of traditional Sicilian cuisine) or in chicken broth or with butter and cheese. In the Abruzzese tradition, however, Anelletti are cooked "alla Mugnaia" with Abruzzo Pear Tomato Passata PrimoGrano Rustichella, sheep ricotta, eggplants, zucchini, peppers, and Pecorino di Farindola.