Gigli pasta also goes by the name of Campanella, which translates to bellflowers or little bells, the objects that the pasta is shaped after (via The Pasta Project). Although some dispute gigli's origin, it is widely believed that the pasta comes from Tuscany and is inspired by the lily flower that is the national emblem of Florence. This is why Gigli often goes by the name of Gigli Toscani in the region.
Fresh Gigli is typically made from a dough of semolina, eggs, and salt, which is then shaped like a bell with ruffled edges (via Foods Guy). Because of its unique shape, Gigli has a deep cavity on one side just as a bell does, which can hold sauce inside it. In Tuscany, Gigli is usually served in a venison ragù due to the penchant for game meat in the region. The pasta does go well with cream- and vegetable-based sauces too. Another popular dish called pasta tortellata combines a mixture of ricotta and Swiss chard that is stuffed inside the tiny cavity of Gigli, which is then covered in a meat ragù