Typically Apulian type of pasta, the shape recalls the leaves of our olive trees. The rough inner part allows the olive leaf to collect the sauce and mix it in the best possible way.

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with barley, mixed with durum and whole wheat semolina.

Macaroni, or "Minchiareddhi" are the first of excellence in the Salento diet, seasoned with a good tomato sauce, and for those who want to taste in an even more typical way with a pinch of "ricotta schianta".

Bronze drawn semolina spaghetti, an excellent quality of semolina combined with the classic Italian pasta format.

The Sagne ncannulate, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.

Orecchiette are one of the most representative dishes of the Apulian cuisine.