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By Antonio Carluccio and Priscilla Carluccio
Published 1997
If the ziti have a large diameter they are called mezze zite or boccolotti mezzani, while the largest are called zitoni or candele. If broken into irregularly shaped pieces they can be cooked and eaten either with a strong meat ragĂą or mixed with strong cheeses like Caciocavallo, Provola, Pecorino or mozzarella, and sometimes sliced aubergines, to make pasticci.
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