The Orecchiette are a type of homemade pasta made from re-milled durum wheat semolina, water and salt, typical of Puglia in the shape of small or large ears. In Bari the orecchiette are cooked mainly with turnip greens (a particular typical dish), with cauliflowers, broccoli and other vegetables, or with meat sauce (typical Sunday dish on the Bari tables) or with tomato sauce and strong ricotta sheep (ricotta scuanta).
