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

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

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

La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.

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".

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".

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

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