Depending on the Italian geographical regions, macaroni represents a different pasta format: in Central Italy, for example, this term refers (especially in Tuscany and the Marche) to an elongated pasta format such as spaghetti and tagliatelle respectively. , while in Sicily they are not even perforated. In some areas of our country, macaroni is prepared in the form of pasta in broth, rather than as classic pasta. Macaroni is generally produced starting from durum wheat semolina (although there are also variants produced with egg), and in some cases they are colored with chilli pepper, cuttlefish or spinach, to obtain red, black and green color variations respectively .