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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.

Have you ever tried lemon flavored pasta? It's perfect plain, with a little cheese or paired with fish and vegetables.

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

For lovers of spinach and elongated pasta.\n\n\n\nWhat will you pair them with?

An excellent choice for lovers of seafood cuisine.

The best spices, selected by Terre dei Trulli, give life to these original and tasty olive leaves.

The roughness of Terre Dei Trulli linguine helps the pasta retain any type of sauce.

A unique combination of pasta tradition and the intense flavour of red wine.

For lovers of long pasta, a variety of linguine with porcini mushrooms, for a truly gourmet first course.

Strozzapreti on one side and Primitivo wine from Puglia on the other?\n\n\n\nThat's why yours will be called "primo piatto".

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

Apulian orecchiette like you've never tasted them before.

The perfect linguine for a fresh and delicate first course.

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.

Apulian orecchiette meet the unmistakable taste of cuttlefish ink, for a delicious and unique first course.

Also excellent simply seasoned with a good extra virgin olive oil and a generous sprinkling of parmesan or pecorino.

The sharp sweetness of orange marries with durum wheat semolina and a touch of paprika, for a truly unique flavor.

Their elegant and delicate appearance brings to the table a first course that is enjoyed first with the eyes and then with the palate.

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