 Orecchiette
So named for their characteristic shape reminiscent of an ear (orecchiette precisely means little ears), the orecchiette are a popular type of pasta typical of Puglia, widespread and appreciated beyond regional boundaries. Like many other types of pasta, more or less known, even the orecchiette can be tasted along with various other delicacies such as asparagus, broccoli, sausage, spinach, tomato sauce, pesto and much more, but the traditional regional recipe is one that sees them together with turnip tops. As with all types of pasta, the orecchiette also present local variations, too: in Capitanata or in Salento, for example, the variant is also typical that sees them together with tomato sauce (with or without meat stew or meatballs or brasciole) or even with sheep's ricotta forte, while in Cisternino orecchiette are larger and differently shaped and are made using unrefined wheat flour. A sauce with a ragout of rabbit, typical of the holidays according to the recipe traditional peasant, is for people who love to savor the intense flavors and good food. | 
Europe
Italy
Apulia
