Pasta Orecchiette Multigusto 500 g

This pasta is almost a national dish in Apulia (around the capital Bari, at the heel of the so-called "Italian boot").

They resemble small ears in shape, hence the name orecchiette. It is traditionally made from high-quality durum wheat semolina using bronze molds and dried very slowly at a low temperature.

These tri-colored orecchiette get their color from using all-natural ingredients like spinach and tomato. In Puglia they are traditionally eaten with stalk cabbage, a type of cabbage that is less well known to us. They also taste delicious with pesto, or with tomato sauce and basil, a little olive oil and freshly grated Parmesan. Due to its rough surface, the sauce sticks particularly well to this pasta.