pˈiːtsjuːɾə ænd fˌæʃənˈɛloʊ ɑːɹ mˈeɪnli jˈuːzd ɪnðə mˈeɪkɪŋ ʌv "kənfˈɛɾi", wˈaɪt ʃˈʊɡɚd ˈɔlməndz, "ɡɹænˈiːɾə", ˈaɪs slˈʌʃ, ˈɔlmənd mˈɪlk ænd ˈʌðɚ pˈeɪstɹiz, wˌaɪl ɹoʊmˈɑːnə ɪz ˈoʊnli jˈuːzd fɔːɹ pˈeɪstɹiz ænd ˈʌðɚ bˈeɪkɚɹi pɹˈɑːdʌkts.
Pizzuta and Fascionello are mainly used in the making of "Confetti", white sugared almonds, "Granita", ice slush, almond milk and other pastries, while Romana is only used for pastries and other bakery products.