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PASTA
The smell, the flavor, the properties and the consistency of the pasta depend as much on the used type of the flour as on fulfillment of some fundamental rules during the plantation, the harvest and the production process. Wheat and barley, of entirely local plantation, handmade production and transformation of the pasta, allow us to obtain the full control of the production chain. To the harvest of the wheat, carried out on June, it follows the milling, which flour and bran are obtained from. The former, obtained from soft wheat, according to the level of refining can be called: whole flour, type 1 and 2 flour, type 0 and 00 flour; the latter, obtained from durum wheat, it is a less refined product and of more intense yellow, that suits perfectly for the production of the dried pasta and preferred for its organoleptic properties with higher level of fibers. The barley, the oldest cereal in the world, is a plant with annual cycle, thus it is considered a niche product for its characteristics. The presence of important elements as fibers and vitamins lead it to have healthy properties for gastrointestinal and circulatory systems.
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This is a traditional pasta from Molise, then spread in Puglia, where it takes the name of “capunti”. It’s a bit less famous than “orecchiette”, but as much tasteful and traditional as them. The shaping process is the same applied for “cavatello”, but, in this case, four fingers are used to apply a gentle pressure on the small pieces of dough called “gnocchetti”, in order to dig them inside. This is the reason of the name “capunti”, which means pressed by your fingers.
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Casereccia has a smooth surface, rolled-up like a small scroll paper, curved at its extremity. This shape of pasta is delicious with the classic ragu sauce, even if its smooth and lightly porous surface makes it ideal for any kind of sauce, from the traditional ones to the basic ones.
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Cavatelli come from one of the many varieties of the so called “Medieval gnocco". Very famous in the South of Italy, they vary their dimensions and shape (more or less open) depending on areas, where they spread.
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This is a traditional pasta from Puglia, whose shape brings to mind the leaves of local ancient olive trees, from which it takes name. Its rough inner surface makes this pasta hold sauce and perfectly blend it.
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Linguine are a kind of pasta, as long as spaghetti, but with a rectangular shape. They are part of italian culinary tradition. Being a bronze-drawn pasta, dried at low temperature, makes their texture ideal to be combined with fish, such as seafood, shrimps and zucchini, or with Pesto alla Genovese.
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“Mezze Sagne” are a new, short version of the famous classical “Sagne ‘Ncannulate”, the icon of traditional Salento cuisine, in the extreme South of Puglia. As rough, porous and delicious as their classic version, their short shape makes this version more practical.
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The name “Sagne incannulate” means they are twisted on themselves. This long pasta is the icon of traditional Salento cuisine, in the extreme South of Puglia. Their name comes from their shaping process: a stick can be used to wrap them around it and give the right shape. Dough is made by durum wheat semolina flour. Usually served with sauté chickpeas, this dish takes the name of “Ciciri e Tria”.
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The name “Sagne incannulate” means they are twisted on themselves. This long pasta is the icon of traditional Salento cuisine, in the extreme South of Puglia. Their name comes from their shaping process: a stick can be used to wrap them around it and give the right shape. Dough is made by durum wheat semolina flour. Usually served with sauté chickpeas, this dish takes the name of “Ciciri e Tria”.
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Tria is a bronze-drawn kind of pasta, whose history is very old. Its name comes from the Arabic term “Ytria”, which means dry pasta, similar in shape to a tagliatella, half an inch long. It’s ideal to be eaten with legumes.
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Trofie, one of the most known and loved pasta in Liguria, take their name from the term “strofissià”, which in Genoese dialect means “to rub”, the movement your hands need to do, if you want to make this artisan pasta shape.
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Orecchiette are born from the old traditional cuisine of Puglia, where their second name is “strascinate”, a dialect term, referring to their traditional shaping process: housewives used to drag small pieces of dough on the pastry board with their thumbs or pointing a knife with a rounded edge.
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