[contriban]

Eat them in southern Italy. They’re cheaper and you can actually eat more than 5 in a sitting. They vary from 1cm to 2.5cm in size, and you can have a dishful of them.

My grandma used to cook them in the summer with tomatoes and onions in a little clear soup.

In Apulia you might find Municeddhe, which are just cooked with oil and butter and maybe herbs (as far as I know). They’re amazing.

[tomcooks]

This is cross cultural among med countries, in Spain for example you have them served as drinking snacks