Vero Lucano Orecchiette Pasta

500 gram (1.1 pound) bag - Puglia, Italy

Orecchiette is a type of pasta that originated in the southern region of Italy, particularly in the Apulia (Puglia) region. The name "orecchiette" translates to "little ears" in Italian, which describes the shape of the pasta – small, round discs with a slight indentation in the center.

The history of orecchiette dates back many centuries and is closely tied to the culinary traditions of southern Italy. It is believed that the pasta shape has its roots in the rural areas of Apulia, where local women would make pasta by hand using simple ingredients like semolina flour and water.

The distinctive shape of orecchiette is achieved by pressing the thumb into small pieces of pasta dough, creating a concave shape that resembles a tiny ear. This method requires skill and practice, and it has been passed down through generations in families and communities.

Orecchiette is a versatile pasta that is commonly served with a variety of sauces. One of the most traditional and popular pairings is with "orecchiette alle cime di rapa," a dish featuring the pasta served with a sauce made from turnip tops, garlic, anchovies, and chili pepper. Other common accompaniments include tomato-based sauces, meat ragù, and vegetable-based preparations.