The boats are made of shortcrust pastry or pasta frolla, and are prepared with special oval molds with smooth or wavy walls. The pasta is placed in the molds, lightly pressed on the bottom, pricked with a fork and then covered with aluminum and dried beans. Then it is baked in the oven for about 15 minutes at 300°F until it takes on a golden color. Once turned out, the boats (usually a couple of them are prepared each) are stuffed with different preparations, savory or sweet, ranging from finanziera (an excellent Piedmontese appetizer) to mayonnaise, from small crustaceans to pâté. Or they are filled with cream, jam and fruit.