Orecchiette (little ears), also known as "strascicati" or "strascinati" (dragged), are the most typical pasta format of the Pugliese cuisine. The shape is a round disc slightly hollowed in the middle. In the traditional Pugliese recipe Orecchiette are blanched with broccoli or potatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragùs.

Orecchiette (little ears), also known as "strascicati" or "strascinati" (dragged), are the most typical pasta format of the Pugliese cuisine. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragùs. The shape is a round disc slightly hollowed in the middle. In the traditional Pugliese recipe Orecchiette are blanched with broccoli or potatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. 3 x 500g.