Semolina olive leaves

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.

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.

Tria is an ancient Puglian pasta, extruded through bronze dies. It derives from the Arabic "Ytria" and pairs perfectly with chickpeas. Ciceri e Tria is a beloved traditional recipe in Puglia. This dish, also prepared with canned chickpeas, is nutritious and simple to make. Pasta e ceci alla leccese and Pasta e ceci alla pugliese are popular variations. Tria di grano represents a culinary heritage of the region, keeping ancient traditions and flavors alive.

Orecchiette with barley are a symbol of Puglian tradition. In Puglia, they are called "strascinate" for the typical preparation gesture. The main ingredients include durum wheat semolina, whole durum wheat semolina, and barley flour. These Puglian orecchiette are loved for their ability to collect sauce and their rustic flavor. Rich in minerals, vitamins, and fiber, they are a healthy and delicious choice for any meal.

The sagne ncannulate are a traditional Salento pasta, hand-twisted and ideal with robust sauces like meat ragù or fresh tomato sauce. The sagne salentine are made with simple, genuine ingredients, representing a symbol of the region's traditional cuisine. Variants include the whole grain sagne, rich in fiber. Preparing the sagne ncannulate requires time and patience, but the result is a dish that celebrates the authentic flavors of Salento.

Pugliese orecchiette made from Senatore Cappelli wheat are a treasure of tradition. This ancient durum wheat is healthy, low in gluten, and rich in nutritional properties. Hand-shaped orecchiette are perfect with the right seasoning: turnip greens, garlic, olive oil, and chili. Senatore Cappelli wheat pasta offers an authentic and rustic taste, ideal for the whole family.

The sagne ncannulate are a traditional pasta of Salentine cuisine, famous for their twisted shape obtained using a reed. This pasta is made with durum wheat semolina from Apulia, giving it the perfect texture. The sagne are loved at local festivals and celebrations. To make them at home, it is essential to know where to buy durum wheat semolina from Apulia. Discover the tradition of sagne ncannulate and bring a piece of Salento to your kitchen.

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.