Pasta
Basilicata
Organic
Regional Specialty
Vegan
Vegetarian
Regional Italian
Pastificio ItalycaOrecchiette con cime di rapa is the dish most guests link to the shape, and it sits naturally on a southern Italian menu. The rough surface also carries sausage and broccoli, tomato with cacioricotta, or a spicy turnip-green sauce. Toss the drained pasta in the pan with the greens and their oil for the last minute so each disc holds the dressing. A regional plate that guests recognise by name is an easy sell on a specials board.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Orecchiette are among the most recognised regional shapes abroad, so they sell on name alone and earn repeat purchases. Organic wheat from a small producer in Basilicata gives staff a clear reason for the price over an industrial pack. Suggest them with jarred turnip greens or a good extra virgin olive oil as a ready dinner idea.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Orecchiette are among the most recognised regional shapes abroad, so they sell on name alone and earn repeat purchases. Organic wheat from a small producer in Basilicata gives staff a clear reason for the price over an industrial pack.
Case of 15 × 500.
Orecchiette from the Matera hills, rough enough to hold a sauce with character.
Pastificio Italyca is a young pasta maker in Grottole, in the province of Matera, founded around 2020 to turn the durum wheat of the Matera hills into pasta. The wheat is organic and comes from the surrounding area; the pasta is bronze-drawn and slowly dried. The producer points to the high porosity and roughness of these orecchiette and recommends bold sauces and vegetables, above all cime di rapa. Cooking time indicated by the producer: 13 to 14 minutes.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
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