Typical Apulian pasta obtained from a thin and flat dough. The dough is made in strips and then folded on itself to create the shape of the dough.  

Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm. 

Orecchiette are one of the most symbolic grains of the Apulian gastronomic tradition. Pasta format very popular in Salento and Italy, thanks to its versatility and their ability to collect sauce, such as ragout or a vegetable-based seasoning. 

Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat. 

ORECCHIETTE OF DURUM WHEAT SEMOLINA 2pzX3kg

Characterized by an extraordinary intensity flavor, tortellini bolognesi are excellent as a first course that wraps the palates of adults and children.