Orrechiette are the famous pasta shape of Puglia/Apulia. There are over 350 official shapes of pasta in Italy and many more if one includes all the variations and local names. Just watch Pasta Grannies and you’ll know. One day I ordered the handmade “little ears” pasta and I found them to be filling. Maybe because when the pasta is made, the dough is squished so it becomes much doughier than a machine-made pasta?
Apulians also eat lots of raw seafood (they have a dish of pasta with sea urchin roe — typical of Apulia) and many forms of fresh cheeses. Somehow these are not as famous as the little ears. I also saw row after row of almond trees and olive trees.
Apulians also eat a puree of fava beans served with sauteed chicory greens. I’m not a bean eater, but I like this dish.
Another typical food of Apulia is the foccacia. I like it when it’s got a crunchy greasy bottom. I wrote about this previously.
Apulia is also famous for their round dried breads, “friselle” or “cimbale” if they are tiny as rings. These are savory dried breads like crackers but used as the base for a meal (dipped in water to reconstitute) or dipped in wine… They may look like bagels but the dough is much lighter.
But the one I like the best is the greasiest — panzerotto. I also mention it in the “not pizza” article.
Basically, a panzerotto is a deep fried pocket pizza. If you like fried dough, calzone, or melted cheese sandwiches, then you’ll like this.
At the one place in Monopoli, one can get it made with hemp dough. Hemp is a variety of Cannabis. Hemp is good for many things and was Christopher Columbus took tons of it with him to the new world. It’s good for rope making.
Look at how happy they are…
