Orecchiette are a typical product of Puglia, first appearing in its cuisine between the 12th and 13th centuries. “Orecchiette” means “small ears,” a name derived from their shape, which resembles our ears. Each noodle is small, round, and concave, with a rough surface. This shape makes it perfect for capturing any kind of sauce.

This orecchiette are made with savory burnt wheat. Traditionally, burnt wheat is obtained by milling durum wheat grains gathered from the fields after the stubble is burnt. Nowadays, they are obtained via toasting, which is a safer process. The gray flour smells slightly smoky and has a nutty flavor.