We travel to Puglia, famous for the “Orecchiette alla Norma” and more with this dish. The pasta type “Orecchiette” gets its name from its small ear-like shape, which is perfect for catching sauce, while the pasta’s rough texture comes from the wooden tool used to shape it.
To be more precise, the pasta type originates from Puglia and Sicily, where the sauce originates. It is a freshly handmade semolina short pasta with grilled eggplant, fresh tomato sauce, and cured sheep ricotta cheese. Making orecchiette involves making a dough with semolina flour and water.
Curious fact.
Nowadays, you can see locals making their orecchiette in the open air of the alleys of Bari Vecchia, a microcosm of the city, where tradition, flavours, and folklore are the background of a walk that is hard to forget.
Stepping into Bari Vecchia is like entering a wonderful world, almost like a movie. At every corner, you discover a pearl, a detail that surprises you and tells you you must return here.
This is a dry pasta, unlike fresh pasta made with eggs. The orecchiette’s wrinkled surface, thin interior, and thicker edge perfectly accommodate the Norma sauce.
Allergens. Orecchiette alla Norma contains eggplant, tomatoes, and cured sheep ricotta. Alterations can be made according to dietary requirements. Please contact us.
If you wish to learn more flavourful dishes from Puglia, you might also be interested in learning Fried Panzerotti.