ORECCHIETTE are a type of pasta typical of the Puglia region, whose shape resemble that of small ears, from which the name derives. They are also known by other names. In the Taranto area and in Valle d’Itria they are known as ‘chiancarelle’ or ‘recchjetedd’, ‘fiaffioli’ or ‘facilletti’. In Latiano there is the festival of ‘stacchioddi’. yet another name for orecchiette.
The origin of the orecchiette is uncertain, but one theory is that Counts of Angiò of Provence loved a particular recipe that consisted of fresh pasta prepared with durum wheat flour and water. Its shape is similar to a disk, hollowed in the center, but thicker and less refined. This form was used because it was much easier to dry.
The typical regional recipe is the one that sees them together with turnip tops. But in Capitanata or Salento, the variant that sees them together with tomato sauce (with or without meat stew or meatballs or brasciole) and/or strong sheep ricotta is also typical.
Orecchiette have a smooth inside and a rough surface because they are dragged onto a pastry board, and are perfect for collecting sauce. They are traditionally served with a rabbit ragù, small meatballs in tomato sauce or the classic orecchiette with broccoli rabe.