Die insert for the production of: Orecchiette 56/256

Data: 2002

Author

Collocation

BAR I Q 2002 00056

Details

Marca: Barilla

Note

FEATURES
Durum Wheat Semolina Short Pasta Shape obtained by rolled pastry, without using dies. From the industrial point of view they are produced using punches or moulds.
Average Dimensions: Major Diameter: mm. 23,00 – Thickness mm 1,25.

DIFFUSION AREA
Diffused in Central and Southern Italy, specially in Puglia and in the area of Bari. The industrial format is diffused throughout Italy

THE NAME
The orecchiette pasta is made from durum wheat flour and water, cutting the dough into pieces as small as beans. These are pulled with a fingertip or a knife on a pastry board, to form a small shell with a thin border that is then turned upside down and outward. They take their name from the word orecchie (ears) and in Rome are called Orecchini (earrings), in Campania Recchiatelle (little ears), Orecchia di prete (priest’s ear) in Abruzzo and Basilicata. In their region of origin, Puglia, they are called in different ways according to the local area, and on the base of dimensions.

Subjects