Orecchiette made from Puglia’s fior di grano – 500gAllergens: Wheat, Gluten. (Please verify if there are any additional allergens listed on the existing English product page before overwriting.)

The orecchiette are the symbolic pasta shape of Puglia. The name comes from their shape, which resembles a small ear: in Salento dialect, they are called “récchietèdde” (little ears). When made entirely by hand, without the aid of molds, they are called “strascinati” (dragged).

Our orecchiette fior di grano are made from wheat grown and milled in Italy, crafted using a traditional recipe. A particularity of this shape is the double texture when cooked: the thin edge is slightly more al dente, while the central dome, thicker, remains a bit softer.

It is this contrast that makes the orecchiette recognizable to the palate.

How to cook orecchiette

They cook in about 10 minutes in plenty of boiling salted water. The concave shape holds the sauce well in the cavity, making them particularly good with sauces that “stick” to the pasta rather than slide off.

A tip: taste them a minute before the indicated time, as the thickness of the dome requires a bit more attention compared to a smooth pasta shape.

What to pair them with

The most famous pairing throughout Italy is with cime di rapa (broccoli rabe), sautéed in a pan with garlic, oil, and chili: it is the dish that identifies Puglia more than any other. Other traditional condiments:

• Meat ragù, for a heartier Sunday version
• Fresh tomato sauce with basil, the simplest and most common condiment
• Olive sauce, less common but typical of some areas of the region
• Sautéed vegetables, for a lighter dish

Storage and ingredients

Ingredients: durum wheat flour, water.
Allergens: gluten, mustard, soy (for traces from processing, to be verified on the supplier’s technical data sheet).
Storage: at room temperature, in a cool and dry place, away from heat sources.