It is a traditional pasta from Molise, subsequently acquired by Puglia, where they are called capunti. A little less famous than orecchiette, but just as good and with an ancient tradition.

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.

The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.

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.

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".

Our handmade orecchiette pasta are made from local wheat. This particular pasta shape is a classic of Puglia and it's well known all over the world. In Puglia, orecchiette are served with a turnip tops sauce, but also with meatballs, tomato sauce, bolognese sauce. 1 kgr pack.

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.

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

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

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, these in particular simply of semolina.

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

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

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".