Posted on Feb 15 2014 by Redazione


Fresh or dried pasta shaped like small indented disks. Its shape reminds one of a small ear. In the area of Taranto it is called “recchietedd” or “chiancaredd”. A slightly flatter version is called “cencioni”, while in the area of Bari “strascinate” are more similar to cavatelli. The most famous version is orecchiette with rapini/broccoli rabe (“cime di rapa”).

Click here to see how to make homemade orecchiette.