Burnt Wheat Orecchiette – Manta

Orecchiette pasta originates from ancient Apulian culinary tradition. This type of pasta represents one of the pillars of Apulian culinary tradition. This version is even tastier because it is made with toasted durum wheat and whole wheat semolina. Slow drying preserves the pasta's organoleptic properties.

"Grano Arso" flour is a typical Apulian specialty, made from toasted wheat that is then ground into semolina (flour). Its intense and persistent aroma is reminiscent of coffee and hazelnut.

Format 500 Gr.