Macaroni is a type of drypasta, its shape varies according to the Italian regions. In fact, while in the North it indicates a short pasta, tube-shaped with a more or less large diameter, smooth or striped (for example celery, half ziti, rigatoni, etc.), in Campania macaroni is a "pasta", which can be both long or short. In other Southern regions the same name is used to identify square spaghetti and the so-called 'maccheroni alla chitarra'.
Macaroni's recipes are both traditional (with the classic ragù) and regional (seasoned with sauces and cooked in the oven).