Troccoli [ˈtrɔːkk oli] is a thick spaghetti-like pasta featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines[1] and is often compared to spaghetti alla chitarra due to its ultimate shape,[1] though the processing for making troccoli does traditionally not require the so-called chitarra, which in turn is a distinctive tool in the preparation of spaghetti alla chitarra.