Orecchiette - Pastificio Italyca
The Organic Orecchiette from Pastificio Italyca pay tribute to the craftsmanship that has characterised the tables of Basilicata and Apulia for centuries. This iconic pasta shape is made from a simple yet carefully controlled dough of water and organic durum wheat semolina, grown exclusively in Italy according to regulations that prohibit the use of pesticides and synthetic chemicals. Choosing organic ingredients makes it possible to obtain pasta that retains the cereal's natural aroma and an authentic amber colour, bringing to the palate the fragrance of wheat ripened under the sun of the Matera Hills.
The bronze-die extrusion stage is essential for giving the orecchiette their distinctive rough outer surface and characteristic central indentation, technical features that are essential for holding vegetable-based sauces or meat ragù. After shaping, the pasta undergoes a slow artisanal drying process, which can last several hours at controlled temperatures. This method avoids the thermal stress typical of industrial production, protecting the integrity of the vegetable proteins and ensuring an al dente texture that remains even after tossing the pasta in a pan, making each orecchietta elastic and resistant to the bite.
Choosing Orecchiette produced in Grottole by Cooperativa Sociale Gustolibero means supporting a local development project that combines fine gastronomy with social empowerment. Their versatility makes them ideal for the classic recipe with broccoli rabe, as well as for more contemporary preparations with pestos and fresh vegetables. Supply-chain transparency and organic certification give consumers the assurance of an excellent product, capable of transforming every meal into a story of rural culture and passion for the Lucanian art of pasta making.
