Gigli

Gigli pasta is also known as campanelle, which translates to bellflowers or small bells, the items after which the pasta is formed. Although some debate the origins of gigli, it is usually assumed that the pasta originated in Tuscany and was inspired by the lily flower, which is the national emblem of Florence. This is why gigli is also known as gigli Toscani in the region.

Fresh gigli is normally made with a semolina, egg, and salt dough that is formed into a bell with ruffled edges. Because of its distinctive form, gigli has a deep hollow on one side, similar to a bell, that may contain sauce. Due to the region's love for game meat, gigli is typically served in a venison ragù. The spaghetti also pairs well with cream and vegetable-based sauces. Another famous dish is pasta tordellata, which mixes ricotta and Swiss chard put within the tiny hollow of gigli and then coated in a beef ragù.