Our selected pasta is made by Gina & Sofia in their small factory in Martano in the heart of the Salento, and is tasty and of exceptional quality, intended for lovers of good food. The pasta is produced with simple and natural ingredients such as durum wheat semolina, barley flour, spelt flour or toasted semolina. The pasta is made with a bronze die that allows the pasta to preserve its porosity and capture the goodness of the other ingredients and to enhance the flavour. The careful selection of raw materials guarantees the high quality of the product. The pasta is dried for at least 42 hours so that all the natural and healthy ingredients that went in to the pasta are preserved in the final product.
Orichiette (little ears) is the most typical pasta from the Salento and the name comes from their shape which resembles a small ear. The traditional Salentine dish is orecchiette alle cime di rapa, although broccoli is also widely used as an alternative, but is traditionally also dressed with a tomato-based sauce (al sugo) with or without miniature meatballs (al ragù) or a sprinkling of ricotta forte made from strong ricotta cheese and fresh tomatoes.
Each piece of pasta is about 3/4 of a thumb, and looks like a small white dome with the center thinner than the edge and with a rough surface. The pasta is made from an ancient and unmodified variety of durum wheat called Senatore Cappelli which is traditional and typical of the Salento.