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Orecchiete (little ears) is a short pasta, typical of the Puglia region.¬†Its shape is a round disc slightly hollowed in the middle. In the traditional Pugliese recipe, Orecchiette are blanched with broccoli or patatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. It is also served with rich meat, vegetable or lamb and ricotta ragus.¬†RUMMO The only pasta certified to remain al dente and keep its shape during cooking .Even when you cook it for too long it’s exceptionally firm when cooked so you will have perfect pasta every time.