Orecchiette

Since the Middle Ages, orecchiette have been the standard-bearer of the artisan pasta tradition in the southern region of Apulia. Thinner in the centre than at the edges, which gives them a pleasant contrast when tasted, they are so called because of their concave ear shape. This makes this fresh pasta very versatile when it comes to surprising with all kinds of dishes, and together with the roughness of its surface, allows it to retain all kinds of seasoning very well: vegetables, meat, fish... although we recommend you try its traditional preparation alla pugliese: with broccoli, anchovies and a cheeky pinch of chilli.