Description
Orecchiette, the “little ears” of Puglia, from a producer based in Altamura.
The producer describes them as small and welcoming, gathering the sauce in every curve, and pairs them with cime di rapa or fresh tomato. The recipe is organic durum wheat semolina and water. Native wheat varieties come from certified farms in Puglia and Basilicata; the producer, based in Altamura, bronze-draws the pasta and dries it slowly at low temperature. The semolina is laboratory-tested before processing, and the finished pasta has no mycotoxins above detection level (below 20 ppb). Cooking time 11 minutes. Store in a cool, dry place.
For restaurants and chefs. Orecchiette con cime di rapa is the signature dish of Bari, and many guests already know it by name. The cupped shape also takes tomato and ricotta forte, sausage and broccoli, or a slow braciole sauce. After 11 minutes of cooking, toss them with the greens and their garlic and anchovy oil so each ear holds a little sauce. A familiar name and a 24-month shelf life make the 500 g pack a cost-effective staple.
For specialty and Italian stores. Orecchiette are the best-known Apulian shape, so customers recognise them at a glance and buy them again. Made by a producer from Puglia, with organic and mycotoxin-free claims, this pack gives the store an authentic version of a regional favourite. Display it with jarred turnip greens or tomato sauce for an easy pairing.
Format guidance: choose the 500 g pack for kitchens and regular buyers. The 300 g pack suits first purchase and gift selections.
Specs: 500 g, case of 12, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
