The trailing runners of zucca, or cucuzze in Sicily, have long stems, tendrils like pea shoots, tiny buds and small green leaves. The stems are cut and discarded; only the buds, tendrils and aromatic leaves are used. Tennerumi is never eaten raw. Cooked, they are tender with a subtle, lemony taste. They are used in a soup peculiar to Sicily called "minestra di tennerumi".