Orecchiette pasta is the pride and joy of Bari; this pasta has to be small, very small, as small as the tip of your pinkie. That’s how you can recognise handmade original Orecchiette, just like the Orecchiette by Danieli, il Forno delle Puglie, Apulia’s Bakery.
Danieli is well-renowned for its production of traditional baked goods from Apulia and its Orecchiette pasta are not to be outdone. They are made with local durum wheat semolina, a product of undisputable quality.
These small Orecchiette taste exceptional dressed with tomatoes and grated Provolone del Monaco cheese or with turnip greens - an evergreen dish. Arm yourself with patience, since they have to cook for a long time; they are, however, so delicious, that they are worth the wait.
1508 Kj - 360 Kcal
Of which saturates 0.3g
Of which sugars 3g
DURUM WHEAT SEMOLINA, water.