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Traditional Apulian Agri-food Product
Uniqueness
Uniqueness
The most common and well-known pasta shape in Puglia is the orecchietta.
This term refers to a type of pasta with a hollow shape, rough in the center, which takes on the shape of a small ear. While the orecchietta shape is typical of all of Puglia, the use of burnt wheat in the dough makes it a peculiarity of the Canosa area.
Orecchiette
Orecchiette
Orecchiette made from durum wheat semolina are one of the typical products that somehow represent and symbolize Puglia throughout the world.
Orecchiette are perhaps one of the great symbols of Puglia's gastronomic tradition. Here, in Puglia, they are also called "strascinate", to evoke the typical gesture that housewives made with their thumb or with a blunt knife to prepare them by hand, dragging the pasta and then turning it over on itself.
Grano Arso - Burnt Wheat
Grano Arso - Burnt Wheat
Grano Arso flour is a very typical Apulian flour with ancient and humble origins. Obtained by grinding heavily toasted durum wheat grains.
The grains, deprived of the outer "burnt" part, are milled to obtain an ash-colored flour.
Today, Grano Arso flour is produced through a system whereby the grains are shelled and toasted.
The result is a flour with an intense aroma of smoke, toasted coffee, spices with hints of almond and hazelnut.
The Origins
The Origins
The history of burnt wheat flour is lost in time; it is a symbol of “survival” cuisine, made with the grains that remained on the ground after the harvest, hand-picked by farmers when the stubble in the landowners’ fields was already burned. Its smoky flavor is unmistakable.
Pasta
Pasta
Pasta with burnt wheat represents a perfect combination of tradition and culinary innovation, bringing a piece of Apulian history and culture to the table with a touch of modernity.
A pasta that should absolutely be accompanied with genuine and delicate condiments such as tomatoes and basil and perhaps a sprinkling of caciocavallo, since the wheat in question already has a rather strong palette of aromas.
Tradition and Innovation
Tradition and Innovation
Mainly used for the preparation of pasta and bread, burnt wheat gives dishes a unique character rich in history, transforming simple recipes into gastronomic experiences with a rustic and authentic charm. Today, burnt wheat is valued for its uniqueness and for its ability to evoke the flavors of the past, revisiting tradition with a touch of refinement.
Pasta with burnt wheat represents a perfect combination of tradition and culinary innovation, bringing a piece of Apulian history and culture to the table with a touch of modernity.
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