Description
Orecchiette, the Apulian shape, in Tritordeum.
The producer stone-mills Tritordeum and shapes it into orecchiette with water. Tritordeum was obtained in Andalusia by crossing durum wheat with Hordeum chilense, a wild barley; the grain is rich in lutein and stands up well to drought and heat. The producer labels the pasta low glycaemic index.
For restaurants and chefs. Orecchiette with turnip tops is the Apulian classic, and this version brings Tritordeum to it. The cupped shape also holds a tomato and ricotta sauce, a sausage ragù or chickpeas and clams. Cook them firm and finish in the pan with the sauce.
For specialty and Italian stores. Orecchiette are among the most recognised Apulian shapes in export markets, which supports steady rotation. The Tritordeum version adds a new grain to a familiar shape. It sits naturally next to Apulian condiments and olive oil.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy). Store in a cool, dry place.
Ingredients: stone-milled Tritordeum flour, water.
Nutrition per 100 g: 270 kcal, fat 2.2 g (saturated 0.6 g), carbohydrates 60.19 g (sugars 2.58 g), fibre 12 g, protein 14 g, salt 0.0023 g.
Allergens: gluten. May contain traces of soy, sesame and nuts.
