Local Specialty in Bari, Apulia – Orecchiette
I had read about this type of pasta in an article in the New York Times, so it was on my list of foods to try. Orecchiette means little ears. They are made from semolina and water, that’s all. Semolina gives this pasta a different texture, which also helps absorb the sauce much better. This is a very tasty dish.
As the weather was so pleasant for late November, women would sit outside to make Orecchiette. This was one of the first things I saw on my first morning there.
While getting a closer look at her work, I also discovered a new pasta making gadget – the dust pan.
Orecchiette need two hours to dry in this special drying table.
It seemed as if every home was engaged in Orecchiette making. Orecchiette come in different sizes, colors, small and large bags, etc.
I was tempted to buy a bag to take back to Germany. Years of traveling have taught me otherwise though. It does not taste the same at home. Or you put it in the cupboard with the other items. Believe me, when I tell you – I’ve just located the olives I had bought in Thessaloniki last November.
