Apulian orecchiette made from durum wheat semolina – 400 gr
Prepared with the best artisan techniques and durum wheat semolina flour, orecchiette are among the most representative dishes of Apulian cuisine.
In Puglia, this shape of pasta is called " strascinate ", because they evoke the typical gesture of housewives who, with their thumb or blunt knife, drag the pasta and turn it over on itself. Furthermore, it is left to dry for 12 hours at low temperatures (45°).