Veronese cuisine is distinguished by the richness and variety of its local products and its wine production. Since the times of ancient Rome, the noble families of Verona had gained fame for the lavish banquets they hosted during luxurious receptions. It is also said that the Scaligeri princes delighted their numerous court guests with sumptuous libations and exquisite dishes. A simple yet flavorful medieval recipe is "pasta e fasoi," or pasta and beans, a humble but rich-tasting dish. Bigoli, the traditional Veronese pasta, is thicker than spaghetti and twisted, with its name deriving from "bruco" due to its shape. Bigoli with sardines is a must-try Veronese specialty. Other traditional dishes include polenta in various versions, gnocchi, which are especially popular during Carnival, and bollito with pearà, a winter dish made of meat, vegetables, and a peppery bread puree. Verona's traditional sweets include fritole, prepared during Carnival, and pandoro, created by Domenico Melegatti in the 19th century to celebrate Christmas and later spread throughout Italy.