Description
Orecchiette of Saragolla, the Puglia shape in an ancient grain.
Saragolla is an ancient wheat of the Khorasan family, naturally hardy, rich in fibre, protein and vitamins; the producer notes a lower gluten content than modern wheats, but as a wheat it contains gluten. Perché ci credo grows it on its own fields near the sea in Salento and has it stone-milled and made into pasta at a small mill in Ruffano, near Lecce: bronze-drawn, dried slowly and packed by hand. The result is a dark, full-bodied pasta made with 100% Italian Saragolla.
For restaurants and chefs. The classic Puglia dishes, orecchiette with cime di rapa, with ricotta forte or with a simple tomato sauce, in an ancient grain version. The cupped shape holds vegetables and sauce, and the Saragolla adds a nutty depth. Serve with the brand’s cime di rapa for a complete regional plate.
For specialty and Italian stores. Orecchiette are the most iconic pasta of Puglia, and an ancient grain version from a Salento producer is a strong regional product. It sells well with cime di rapa and ricotta forte sauces in a themed bundle. A good gift for customers who love southern Italian food.
Format guidance: 500 g bag. Saragolla pasta also comes as rigatoni, paccheri, spaghettoni, fusilloni and orecchiette.
Specs: 500 g, case of 15, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy).
