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Apulian orecchiette are about 3/4 of a thumb in size, thicker at the sides and thinner in the center. \n \nThey are made of two simple ingredients and that's another reason why they are delicious.

Orecchiette used to be made like this and, in their simplicity, they were a delicious dish.

Try this form of pasta from "Terre dei Trulli": only durum wheat semolina and water, but endless possibilities of sauces and condiments to combine.

Traditional orecchiette, different in color and slightly in flavor.\n\n\n\nLighter, but always good.

A traditional form of pasta from Puglia, perfect to accompany fish-based first courses.

Capunti are original Apulian cavatelli, slightly longer and hollowed out, just like a pod.\n\nThey are suitable for meat and fish sauces, for a true triumph of flavor.

This pasta shape takes the goodness of the sauce and enhances it when tasted. An experience at the table that we recommend you live.