History and origin
Orecchiette has a long tradition in Apulian cuisine, where it has been known since the Middle Ages. They were originally prepared at home, especially as a dish for festive occasions or when families had an abundance of fresh ingredients. Orecchiette were made using simple tools, which gave them their characteristic shape. Today, this method of production is still used in many households and small workshops, but also in large production companies.
Preparation and use
Orecchiette is made with very simple ingredients: semolina (crushed wheat), water and a pinch of salt. The pasta is made by rolling small pieces of dough into small balls and then using the pressure of the thumb or a small knife to form the typical 'ouch' shape.
Orecchiette is most often served with rich sauces that hold well in the depressions of the pasta. A typical dish is orecchiette alle cime di rapa, a dish with broccoli sprouts, garlic, olive oil and anchovies. This dish is considered the national dish of Puglia. Other variations include tomato-based sauces, meat or cheeses such as pecorino.
Gastronomie
Orecchiette are more than just a staple on the menu in Puglia - they are part of the region's cultural heritage. Although you'll find them all over Italy, true Apulian orecchiette are intrinsically linked to local traditions. The preparation of these pastas is often considered a ritual that preserves generations-old recipes and family traditions. It is not uncommon for orecchiette to be prepared for hours in the family circle or during holidays when families gather around a common table.
When you visit Puglia, be sure to try the orecchiette. As well as Bari, you can sample this dish in many other towns in the region, including Lecce and Brindisi. Traditional recipes are usually available in restaurants that specialise in local cuisine.
Orecchiette can also be prepared at home.
