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Orecchiette

Name: Orecchiette
Brand: Di Gruttola
SKU: PSDOR
Price: 1.99 EUR
Availability: InStock
Rating: 5 (10 reviews)

€1.99

Shipped within 5 days

Handmade Orecchiette is a great classic of traditional Apulian cuisine that goes well with everything at the table, from the classic turnip greens to a light sauce of fresh tomatoes and basil. Full-bodied and hearty, they look like something straight out of one of those unforgettable kitchens of yesteryear.

Reference: PSDOR

EAN13: 8054247050061

Weight: 0.500 Kg ℮

Product subject to a natural weight loss.

Grade

The minimum purchase order quantity for the product is 2.

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Orecchiette are one of the most representative dishes of Apulian cuisine, but thanks to their goodness they are loved all over Italy. Their concave shape, smooth inside and fluted outside, makes them versatile and able to perfectly hold the sauce, making each dish unique and full of warmth.

Brand Di Gruttola

Reference PSDOR

In stock 194 Items

grano

Valori Nutrizionali medi x100g
Valore energetico	Kcal 291 KJ 1235
Grassi di cui saturi	0,9 g 0 g
Carboidrati di cui zuccheri	59,2 g 1,5 g
Fibre	2,1 g
Proteine	10,5 g
Sale	0,01 g

Farina di semola di grano duro, farina di semola rimacinata di grano duro, acqua

Conservare a temperatura frigo +4°

Sacchetto	Etichetta
PP5 Plastica	PAP21 Carta

We are a family from Irpinia that produces artisanal bread and pasta, following traditional techniques.

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Frequently Asked Questions

Why are they called orecchiette?

The name 'orecchiette' by which this pasta is called and known derives from its distinctive shape of small ears. Rounded and concave like domes on one side and rough on the other, orecchiette are ideal for holding any kind of sauce.

Who invented orecchiette?

There are conflicting theories about the origins of orecchiette. Some historians place their birth in the Middle Ages in Provence, where it was customary to prepare a format of durum wheat pasta in the shape of a centrally hollowed disc. They arrived in Italy thanks to the Angevins who ruled Apulia and Basilicata in the 13th century.

According to another thesis, however, the paternity of orecchiette would belong to Sannicandro di Bari during the Norman-Swabian rule. Between the 12th and 13th centuries, there was a fusion between the local cuisine and that of the Jewish community formed in the area: typical of the Jewish culinary tradition are the Haman ears, whose concave and rounded shape resembles that of the orecchiette.