Wise men say: “Cu nasci tunnu un po moriri quatratu”, who’s born round cannot die as a square. As the ravazzata, proud and stubborn in handing down its typical round shape. The typical dough of our rotisserie delicacies, baked, here has a filling of meat sauce and peas, with starch dissolved in water to let it thicken. It is covered by sesame seeds and sports a sort of crater in the upper side revealing its content of tomato sauce. More and more popular are the variants filled with spinach and ricotta, mozzarella and ham and so on. But the original ravazzata is unique and the connoisseurs know that very well.