Better known as gigli, Giovanni Fabbri recounts that his “cornetti” have always had this name at his pasta factory to recall the very particular shape of the horns (“le corna” in Italian) of the Tuscan cow Maremmana.

Cornetti have excellent characteristics for holding sauces thanks to their spiral shape, their ridges and the opening at the tip.

Ideal with 

They can be enjoyed both in broth and on their own with thick sauces made with vegetables: Giovanni Fabbri suggests trying them with courgettes and saffron cream.