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Orecchiette fior di grano from Apulia region of Italy
Orecchiette “fior di grano” from Puglia, made with wheat grown and milled in Italy, in a 500g package. Keep the product at room temperature in a cool and dry place, cooks in 10 minutes.
Allergens: Gluten, mustard, soy.
Sagne ‘ncannulate, a typical pasta from Puglia, Italy – 400g.
Sagne ‘ncannulate fior di grano, also known as sagne ritorte, is made from wheat grains milled and cultivated in Italy. The pasta comes in a 400g package and is made from 100% whole Senatore Cappelli durum wheat flour. It cooks in 10 minutes.
Orecchiette pasta made from top-quality barley flour, a typical product from Puglia, Italy – 500g
Puglia’s barley orecchiette is a typical pasta from Puglia and a perfect and fitting choice for any occasion. The package of Puglia’s barley orecchiette is 500g.
Maritati pasta fior di grano pugliesi – 500gr
Maritati fior di grano pugliesi, da grano coltivato e molito in Italia, confezione da 500gr.
Conservare il prodotto a temperatura ambiente in un luogo fresco e asciutto, cuoce in 10 min.
Allergeni: Glutine, senape, soia. Pasta secca
Typical apulian Pasta, buy online
Puglia is the land of flavors and colors, its cuisine has a strong and ancient tradition, which can be tasted in its typical products: Puglian pasta, ancient bread, extra-virgin olive oil, and wine.
Pasta is one of the most famous Italian culinary excellences in the world. Among the various regions that stand out for their production of high-quality artisanal pasta, there is Puglia, which is famous for its pasta specialties such as Orecchiette fior di grano pugliesi, Sagne ‘ncannulate, Sagne ritorte fior di grano, Maritati pasta fior di grano pugliesi, and Orecchiette di orzo pugliesi. In this article, we will explore the history, origins, and characteristics of Puglian pasta and discover the best of Italian pasta.
Puglian Pasta: History and Origins
Pasta has been a fundamental food in the Italian diet since the 16th century. However, Puglian pasta has a unique history that dates back to the period of Spanish domination in Puglia. During this period, the Spanish introduced the production of durum wheat pasta, which quickly became a specialty of the region. In particular, the city of Altamura became famous for its production of durum wheat bread and pasta, thanks to the properties of the soil that make it ideal for the cultivation of wheat.
Puglian pasta is distinguished by its artisanal production, which involves the use of traditional machines or hand processing. The pasta is mainly produced with durum wheat, a very resistant type of wheat that produces high-quality pasta. In addition, Puglian pasta is characterized by its variety of formats and its versatility in the kitchen.
Puglian pasta specialties
Puglian pasta comes in many different shapes, each with its own unique characteristics. Here are some of the most famous specialties:
Orecchiette fior di grano pugliesi
Orecchiette are one of the most iconic pasta shapes in Puglia. Their shell-shaped form and ear-like appearance give them their name.
Orecchiette fior di grano pugliesi stand out for their use of high-quality durum wheat and artisanal processing, which makes them even more flavorful.
Sagne ‘ncannulate are another typical Puglian pasta shape, which comes in the form of curled tubes.
Their artisanal processing and the use of high-quality ingredients make them perfect for accompanying tasty sauces and vegetable-based condiments.
Sagne ritorte fior di grano
Sagne ritorte fior di grano are a narrower and more twisted variety of sagne, which pairs perfectly with tomato and meat-based sauces.
Once again, artisanal processing and the use of high-quality durum wheat give the pasta a unique flavor.
Maritati pasta fior di grano pugliesi
Maritati pasta fior di grano pugliesi are a fusilli-shaped pasta format, whose artisanal processing gives them a unique texture and intense flavor.
Their spiral shape makes them perfect for creamy sauces and fish-based condiments.
Puglian barley “orecchiette”
Puglian barley “orecchiette” are a variant of the classic orecchiette, made with barley flour instead of wheat flour.
This pasta format is characterized by its strong flavor and rustic texture.
Puglian pasta is distinguished by its high quality, which is the result of several factors. Firstly, the choice of ingredients: Puglian pasta is mainly produced with high-quality durum wheat, which guarantees a perfect texture and intense flavor.
In addition, the artisanal processing ensures a pasta with a unique texture and a superior ability to absorb sauces compared to industrial pasta.
The best of Italian pasta
Puglian pasta represents only a part of the excellence of Italian pasta. Our country boasts a wide range of pasta formats, each with its own unique characteristics. Here are some of the most famous specialties:
Spaghetti alla carbonara: a Roman specialty made with eggs, bacon, black pepper, and pecorino cheese.
Linguine al pesto: a long pasta format seasoned with the famous Genovese pesto made with basil, pine nuts, garlic, olive oil, and pecorino cheese.
Lasagne alla bolognese: one of the most famous dishes in Italian cuisine, which involves using pasta sheets layered with a meat ragù and béchamel sauce.
Rigatoni all’amatriciana: a short pasta format with a sauce made of tomato, guanciale, pecorino cheese, and chili pepper.
Tagliatelle alla boscaiola: a long pasta format dressed with mushrooms, pancetta, and cream.
Puglian pasta represents one of the gastronomic treasures of Italy, thanks to its artisanal processing and the choice of high-quality ingredients. Its specialties, such as orecchiette fior di grano pugliesi and sagne ‘ncannulate, are perfect for those who want to discover new flavors and fragrances of Italian cuisine.
However, Puglian pasta is just one of the many excellences of Italian pasta, which boasts a wide range of formats and dressings, each with its unique characteristics.