Traditsiooniline roog, see iidsete traditsioonide retsept on kohalikus köögis üks väheseid magushapu näiteid. See valmistis on tüüpiline Jõululaupäevale, päevale, mil liha ei tarbita.Põhiline koostisosa on nii valged kui ka punased veiniviinamarjad, saagikoristuse ajal valitud kobarad asetatakse pööningule, et neid looduslikult kuivatada. Roog on leivapuru, rosinate, sardellidega maitsestatud spagettide komposiit, mis kõik on maitsestatud mõne oksa Pune abil.
Kuigi teadaolevas kohalikus bibliograafias ei ole mainitud, on territooriumil ühine ja väljakujunenud kasutamine. Selle ettevalmistuse kirjeldus eaka kaheksakümneaastase lapse poolt, kes kirjeldas, kuidas ema selle valmistas, jälgib seda ettevalmistust Teggiano vallas vähemalt sajandat aastat kestnud traditsiooni juurde, samas kui teistes naaberomavalitsustes jääb see vähetuntud ettevalmistuseks.
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