Barley Maritati: Orecchiette & Maccheroni from Puglia, 500 g

Maritati of barley

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Maritati are orecchiette and maccheroni together, two traditional pasta shapes from Puglia in the same pack: here made with barley flour, the flour of Salento's humble families. Dried pasta in a 500 g pack, with a rustic flavour, to serve with meat sauce and pecorino or tomato and cacioricotta.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-MARITI-ORZO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat, barley).
Ingredients: DURUM WHEAT semolina (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), BARLEY flour 20% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1486 kJ / 355 kcal
Fat 1.6 g
– of which saturates 0.2 g
Carbohydrate 73 g
– of which sugars 2.1 g
Fibre 2.3 g
Protein 11 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: barley
Tipologia di pasta: Mista (Maritati)
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162561

Description

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Barley Maritati

“Orecchiette and maccheroni, married in the same dish.”

Dried pasta made with barley flour: two traditional Puglian shapes together in one pack, with the rustic flavour of old-time cooking.

With barley flour Dried pasta 500 g pack

Maritati are the combination of orecchiette and maccheroni, two typical pasta shapes from Puglia. They are not a single shape: they are two traditional forms brought together in the same dish, a symbolic union even before a culinary one.

These are maritati made with barley flour: dried pasta, in a 500 g pack. The shop also has semolina maritati and wheat maritati.

The name

Why they are called “maritati”

In Italian, “maritati” means “married”: the orecchietta and the maccherone, joined in the same pot. The name tells exactly this union of two different pastas, each with its own texture.

Barley

Barley flour in the Salento tradition

In Salento, the heel of Puglia, barley flour was already used in ancient times. Not every family could afford fine flours such as Senatore Cappelli or Saragolla: the humblest families made pasta with barley, which was much cheaper.

On its own, barley flour is hard to work: that is why it is often combined with wheat flour. The result has a rustic, traditional flavour, the authentic taste of old-time Puglian cooking.

In the kitchen

How to dress barley maritati

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Meat sauce and pecorino

The richer one: a red meat sauce, served with grated pecorino.

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Tomato and cacioricotta

Simpler: a tomato sauce with a grating of cacioricotta. For a quick dish there is the ready-to-use tomato and basil sauce.

♨️	Plenty of salted boiling water, and drain the pasta al dente so it holds the sauce. Orecchiette and maccheroni have different thicknesses: taste before draining.

Also try

Our other barley pastas

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Orecchiette

The signature pasta of Puglia: barley orecchiette.

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Maccheroni

Long and hollow inside: barley maccheroni.

Product sheet

At a glance

Product	Maritati (orecchiette and maccheroni) with barley flour, dried pasta
Pack	500 g
Tradition	Puglia, Salento
Cooking	In salted boiling water, al dente
Pairings	Meat sauce and pecorino, tomato and cacioricotta