Sagne ncannulate of barley

Barley maccheroni are a gem of Salentinian cuisine. Made with barley flour, they are low in gluten but rich in fiber, vitamins, and minerals. Our grandmothers shape them by hand using a wire. Barley pasta provides a rustic and traditional flavor, ideal for those seeking a genuine dish. Discover the nutritional benefits of barley maccheroni and experiment with both ancient and new recipes.

Semolina Maccheroni, known as Puglian maccheroni, are a traditional dish of Salento cuisine. Made with semolina flour and hand-shaped with an iron wire, they have an elongated, hollow shape. Usually served with tomato sauce and a pinch of ricotta schianta, they are a true culinary excellence. Perfect with a drizzle of extra virgin olive oil and a glass of Primitivo di Manduria.

Olive Leaf Pasta is a Puglian specialty recognizable by its unique shape resembling olive leaves. Its rough surface captures sauces exceptionally well, ensuring that every recipe is a burst of flavors. Perfect with simple or elaborate sauces, such as fresh tomato or seafood, the olive leaf offers culinary versatility, making every dish special.

Maccheroni, or "Minchiareddhi," are a Salento excellence. Made with Italian durum wheat semolina, they cook in 6-8 minutes. Dressed with tomato sauce and ricotta schianta, they offer an authentic flavor. Durum wheat gives the pasta a unique texture and is nutritionally rich in proteins and fibers.

Maritati di Grano combine orecchiette and maccheroni, representing one of the most characteristic pastas of Puglia. Perfect with meat sauce and pecorino cheese or tomato sauce and cacioricotta cheese. This traditional pasta is loved for its versatility and ability to enhance the flavors of the sauces. A symbol of Puglian cuisine, maritati bring centuries of history and culinary culture to the table.

Orecchiette are a symbol of Puglian cuisine, made with durum wheat semolina and water. Their rough surface perfectly holds sauces, making them ideal for dishes like "orecchiette with turnip tops". The artisanal preparation requires manual skill, reflecting the authenticity of Puglian tradition. Try them with meat sauces or simply with vegetables. Orecchiette represent the essence of Puglian culinary tradition.

Orecchiette made from durum wheat semolina are one of the typical products that in some way represent and symbolize Puglia throughout the world. We like them very much, both with turnip tops and with tomato, perhaps with a pinch of strong ricotta in the sauce, or chilli pepper, or with a nice meat-based sauce or ragù. Local short supply chain flours. Format 500 grams. Conservation 30 days.

Orecchiette with burnt wheat is a particular variant of the traditional Apulian pasta. Grano arso, which means "burnt wheat", has humble origins and dates back to times when farmers collected the wheat grains left in the fields after burning the stubble. This grain, once ground, gives the pasta a dark color and a characteristic toasted, slightly smoky flavour. Orecchiette with burnt wheat goes perfectly with robust sauces, often based on vegetables such as turnip greens, or with simple but tasty condiments, such as olive oil, garlic and chilli pepper, thus enhancing their unique and ancient flavour.