Description
Small cupped orecchiette in a 300 g pack, made in Altamura from organic durum wheat.
Made in Altamura by Pasta Orobio from organic durum wheat semolina and water, with native wheat varieties grown by certified farms in Puglia and Basilicata. The dough goes through bronze dies and dries slowly at low temperature. Before processing, the semolina undergoes laboratory checks, and the pasta shows no detectable mycotoxins (below 20 ppb). Cooking time 11 minutes. Store in a cool, dry place.
For restaurants and chefs. Around three plates of 100 g come from the 300 g pack, a practical size for a tasting portion or a weekly Apulian special. Pair the orecchiette with fresh cherry tomatoes and basil, with cime di rapa, or with a light sausage and fennel sauce. The producer’s 11-minute cooking time leaves them firm enough to finish in the pan.
For specialty and Italian stores. Shoppers who have tasted orecchiette on holiday look for a genuine Apulian version, and this smaller pack keeps the first purchase affordable. It fits gift boxes from Puglia next to olive oil and other regional products the store may carry. The organic and mycotoxin-free claims answer the usual question of what makes it different.
Format guidance: the 300 g pack suits specialty retail and small kitchens. The 500 g pack lowers the cost per portion for regular use.
Specs: 300 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
