gargati

Also known as gargàti, these are thick, hollow rigati (ridged) pasta typical of the Veneto. The classic dish is gargati con il consiéro, a sauce with no particular recipe, but made of left over or extra meat in the house, with seasonal vegetables—including mushrooms in autumn and radicchio tardivo in winter

The Festa dei Gargati takes place at Santo di Thiene in late May to early June.