Small pasta from Sicily and the Marche in which it looks almost as though a tube of pasta has been cut along one side. In fact they are twisted, S-shaped rolls usually used with meat sauces.
"Home made." Casereccio also indicates a large loaf of unkneaded bread, versions of which are found in Lazio, Puglia and Sicily made with douro wheat flour, oil and yeast. It is also home-made or homely.
"Home style." A spicy cheese focaccia-style bread from Naples, traditionally eaten at Easter. The dough is wrapped around hard boiled eggs and formed into a ring.
