Jar without handles for storing large consumption and rustic food supplies such as lard, pork lard prepared in large quantities during the period of the killing of pigs and stored for the winter. The concentric incisions on the outside, under the hem, are used to facilitate the binding of the cloth used to cover the opening. The capasa is also used to contain strong firm and salty ricotta, and other types of preserves; it is called salaturu when it contains pickled olives. Capase are often used to preserve dried figs prepared with different home recipes: split in half and dried in the sun; stuffed with almonds and cooked in a warm oven.

The denomination of the dishes varied according to their diameter:

- sarsi (18-20 cm); Piatteddu (23 cm); Piattu minzanu (30 cm); Piattu terzinu (35 cm); royal plate (40 cm); flat plate (50-80 cm).

Royal plates were often decorated with floral, vegetable and even figurative ornamental motifs.

In local fairs and markets the dishes were sold in piles, called Fasse in dialect. Local tradition says that during the wedding dinner the groom drew auspices about the future offspring by emptying the royal plate. If he found a painted rooster, the firstborn of the newlyweds would have been a boy.

Single-handled jug, characterized by a circular foot, a globular body and a perforated neck with circular and rhomboidal motifs, delimited by plastic motifs; since it is not possible to pour the wine in the usual way, the liquid passes through the spout from the small internal duct that runs from the bottom of the jar through the handle and the thickened cord of the rim ending with the spout; the particular marbled coating, unusual application for this morphological typology, should be noted.

The term derives from capase (capable) and indicates the most capable of all containers. In the old days, before the social cellars came into operation, the capasone was used instead of barrels: at the time of the harvest the owners of the vineyards used to buy a few dozen specimens with a capacity of up to 200 liters to preserve the production of the vintage .