Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag"), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve.
Barilla, the most appreciated pasta in the world by all gourmets, respected their homemade origins, yet rendering them a masterpiece of pasta-making art, loved in Italy and abroad. Orecchiette are part of the exclusive pasta shapes of La Collezione Barilla, having a matchless flavour suited to any type of sauce, from the most simple to the most fanciful.
The Shape
Orecchiette La Collezione Barilla have a round, concave shape with a surface smooth on the inside and rough on the outside. They look so joyful and fanciful giving each dish a touch of creativity that cheers the table.
But it's when they come in contact with sauces that they reveal their very best, because they seem born to blend their flavour with traditional and innovative recipes belonging to great Italian cuisine. Their snug shape makes them suitable for any type of combination, in particular fish and vegetable sauces.
Suggestions for use
The most appetizing recipe with which you should try Orecchiette La Collezione Barilla is made of broccoli, anchovies, garlic, oil and red hot peppers. For an innovative touch, you could add some fresh tomatoes. For an inviting first course dish, great for the eye and the palate for its colours and flavours, Barilla suggests Orecchiette al verdemare, a sauce with precious fresh scallops and delicate spring peas. A small masterpiece of Italian cuisine able to move the chef inside of you. |
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