7 Types of Typical Apulian Pasta and Where to Buy It Online

The types of typical Apulian pasta represent a collection of different pasta shapes originating from Apulian cuisine. Typical Apulian pasta is distinguished by its unique shapes and the ingredients used for its preparation. The different varieties of Apulian pasta are linked to historical traditions and recipes passed down from generation to generation.

The origins of pasta in Puglia date back to the Middle Ages, when the region began to develop the production of durum wheat . The history of pasta in Puglia is closely linked to local agriculture, with wheat playing a crucial role in the regional economy.

Among the most well-known types of typical Apulian pasta we find:

• Orecchiette
• Dragged along
• Cavatelli
• Apulian calzoncelli
• Points
• Apulian Macaroni
• Sagne 'ncannulate
• Trocchili

Buying typical Apulian pasta online is a popular option for those who want to enjoy Apulian cuisine directly from home. Typical Apulian pasta can be purchased online in complete safety.

Orecchiette

Orecchiette pugliesi are a type of pasta originating from the Puglia region. Orecchiette have a concave and round shape , similar to small ears, from which their name derives. The shape of orecchiette is functional, as it allows the pasta to capture and retain the sauces.

The history of orecchiette pugliesi dates back centuries, when they were first created in Puglia. The origin of orecchiette pugliesi is linked to the cultural and culinary influences of the Normans and Arabs. Traditionally, orecchiette were made by hand, kneading durum wheat semolina with water, a technique that has been passed down through generations.

The most famous typical recipes for preparing Apulian orecchiette are: Orecchiette with turnip tops, orecchiette served with a meat ragù, tomato sauce, and strong ricotta.

Cavatelli

Cavatelli pugliesi are a variety of pasta from Puglia , known for its artisanal production method and its characteristic shape. The shape of cavatelli pugliesi is short, similar to small shells or clams, with a rolled outer edge. The shape of cavatelli pugliesi is obtained by rolling pieces of pasta on a board or with the help of a knife, creating a central cavity.

The history of Apulian cavatelli is rooted in the culinary traditions of the region. Cavatelli originated as a type of poor pasta, made with few ingredients, mainly flour and water. This type of pasta has been a basic element of the diet of Apulian families for centuries.

The simplicity of the ingredients and the ease of preparation have made Apulian cavatelli popular among generations.

Typical recipes for Apulian cavatelli include rustic and tasty ingredients. One of the most traditional recipes for cavatelli is with pork ragù or turnip tops, seasoned with garlic, olive oil and chili pepper.

Apulian calzoncelli

Calzoncelli , also known as agnolotti baresi , are a type of fresh pasta typical of holidays and Sundays.

The characteristic of agnolotti baresi lies in their filling. The most traditional fillings include a mixture of ricotta and spinach or minced meat. However, new variations have recently developed that incorporate typical ingredients of the region, such as stracciatella pugliese and local cured meats such as speck and prosciutto. These culinary innovations reflect the evolution of local gastronomic preferences and the adaptation of traditions to modernity.

Calzoncelli are not just a dish, but a cultural element that strengthens the bond between generations and celebrates the richness of Apulian cuisine. Their preparation and consumption during festivities and family gatherings underline their role in uniting people through food.

Points

Capunti pugliesi are a type of artisanal pasta characteristic of the Puglia region. The shape of capunti is elongated and slightly curved, with a rough surface obtained through incisions made with the fingers or with a tool. The shape of capunti resembles that of small gnocchi or silkworm cocoons, and is produced without the use of eggs, using only durum wheat flour and water.

The history of Apulian capunti dates back to ancient agricultural traditions, when farmers prepared this pasta to make the most of the local wheat crops. Originally, capunti were considered a simple food, suitable for long days of work in the fields. The preparation of Apulian capunti does not require special tools and is suitable for a poor cuisine, reflecting the creativity and ingenuity of the rural populations of Apulia.

Typical recipes for Apulian capunti see them paired with condiments such as sauces based on seasonal vegetables or meat. One of the most traditional preparations sees capunti served with a sauce of fresh tomatoes, rocket and pecorino, a dish that enhances the natural and genuine flavors of Apulian cuisine.

Apulian Macaroni

Maccheroni pugliesi is a traditional type of pasta from the Puglia region. The shape of maccheroni pugliesi is long and tubular. The typical maccheroni pugliesi are traditionally drawn through bronze irons.

The history of Apulian macaroni is linked to the eating habits and agricultural culture of Puglia. The production of this pasta is part of the tradition of Italian long pasta, and represents one of the most appreciated regional variants. Traditionally, Apulian macaroni were prepared for holidays and family gatherings, using durum wheat grown in the local countryside.

Typical recipes that use Apulian macaroni mainly include pairings with meat-based sauces, such as lamb or sausage ragù, dishes that reflect the region's robust and rich culinary tradition. Another traditional recipe calls for the use of seasonal vegetables, such as peppers, eggplants and zucchini, cooked slowly to create a tasty sauce that pairs perfectly with the pasta.

Sagne 'ncannulate

Sagne 'ncannulate are a type of traditional pasta originating from the Puglia region, particularly widespread and appreciated for their peculiarities. The shape of sagne 'ncannulate is characterized by long ribbons of pasta rolled on themselves, creating elaborate spirals that effectively capture the sauces. This pasta is typically handmade with durum wheat semolina and water, following a method that enhances the quality and consistency of the final product.

The history of sagne 'ncannulate is intertwined with the peasant traditions of Puglia, where this pasta was prepared for special occasions, especially during holidays and family reunions. The ability of this pasta to be preserved for several days made it ideal for consumption even during periods of lean agricultural work, guaranteeing a source of sustenance during the long winters.

Typical recipes that use sagne 'ncannulate often see these elaborate pasta ribbons served with sauces based on tomato and ricotta, a typical Apulian cheese with a strong flavour.

Trocchili

Troccoli are a traditional type of pasta from Puglia. Troccoli are similar in shape to spaghetti, but thicker and have a rough surface. This pasta is typically made with durum wheat semolina and water, drawn through a chitarra, a tool that cuts the pasta into wide, flat strands.

The history of troccoli is rooted in the culinary culture of Puglia, where they have been a popular dish in rural kitchens for generations. Originally, troccoli were prepared by hand by housewives with simple household tools, making them a symbol of family traditions and conviviality.

One of the most common preparations sees troccoli served with tomato sauce and grated salted ricotta. Other variations include the use of seasonal vegetable or meat sauces, such as wild boar or sausage ragù, which combine perfectly with the dense and satisfying consistency of the pasta.

What are the origins of typical Apulian pasta?

The origins of typical Apulian pasta are linked to the region's agriculture, particularly the use of durum wheat. History documents that pasta production in Apulia began in medieval times, evolving significantly over the centuries. The region's warm, dry climate has proven ideal for growing durum wheat, a key ingredient in pasta production.

The common ingredients used in Apulian pasta are mainly durum wheat semolina and water.

What flours are used to prepare typical Apulian pasta?

Flour is a powdered ingredient obtained from the grinding of cereals, mainly wheat, which is essential for the production of pasta. For the preparation of typical Apulian pasta, specific types of flour are used that contribute to the unique characteristics of each pasta shape.

The types of flour used for Apulian pasta are mainly durum wheat semolina and, in some recipes, re-milled semolina . Durum wheat semolina is obtained by grinding durum wheat grains.

Re-milled semolina is a more finely ground version of durum wheat semolina. This type of flour is used for pasta types that require a softer texture and greater ability to bind with delicate sauces.

What are the typical first courses of Puglia?

Typical Apulian first courses are a category of traditional dishes in Puglia cuisine that includes a variety of preparations based on pasta, rice, and legumes.

These dishes are distinguished by the use of local ingredients, specific cooking techniques and a strong connection with the gastronomic traditions of the region.

The list of typical Apulian first courses includes:

• Orecchiette with turnip tops: Homemade pasta shaped like little ears, served with a dressing of turnip tops, garlic, chili pepper and olive oil.
• Cavatelli with tomato sauce and ricotta : Fresh pasta served with a tomato sauce enriched with strong ricotta, a typical Apulian cheese with a strong flavour.
• Troccoli with meat ragù : Thick, coarse homemade spaghetti, typically topped with a rich pork or beef ragù.
• Rice, Potato and Mussel Tiella: A baked dish that alternates layers of rice, potatoes, mussels, tomatoes and onions, seasoned with local herbs.
• Fava beans and chicory : A legume and vegetable dish, where dried fava beans are cooked and pureed and served with sautéed wild chicory.

Where to buy typical Apulian pasta?

You can buy typical Apulian pasta both in physical stores and online stores. To buy typical Apulian pasta online from pugghia.it you need to choose the type of pasta and place the order.

Online stores specializing in the sale of typical Apulian products such as pugghia.it offer a wide range of typical Apulian pasta, allowing customers to order directly from their homes.

Is it safe to buy typical Apulian pasta online?

Buying typical Apulian pasta online is generally safe, provided you take some precautions and choose reliable suppliers. The safety of buying Apulian pasta online depends mainly on the reputation of the seller and the guarantees offered in terms of product quality and transaction security.

What are the typical products of Puglia?

There are several typical products from Puglia . Among the most famous are: olive oil, Altamura bread, taralli, orecchiette, caciocavallo, dried tomatoes and olives. Puglian olive oil is known for its superior quality, obtained mainly from Coratina olives, characterized by a fruity and spicy flavor. Altamura bread, recognized with the DOP mark, is made with local durum wheat semolina, water, natural yeast and salt, famous for its crunchy crust and distinctive flavor. Taralli, crunchy and circular snacks, are made with flour, olive oil, salt and white wine. Orecchiette, a type of fresh pasta, are handmade by kneading durum wheat semolina and water. Caciocavallo is a stretched curd cheese, typical of the area. Dried tomatoes and olives, both preserved and used in numerous local dishes, add a characteristic Mediterranean flavor to Puglian cuisine.

What is the most famous typical Apulian product?

Among the typical products of Puglia, olive oil is considered the most famous and representative of the region. Puglia is one of the largest producers of olive oil in Italy and its oil is appreciated both nationally and internationally for its excellent organoleptic qualities. Puglia oil is distinguished by its fruity notes, characteristics due to the particular varieties of olives grown, such as Coratina, Ogliarola and Peranzana.

What is the most famous type of pasta from Puglia?

Orecchiette is the most famous type of pasta originating from Puglia. This type of pasta has a concave shape and is traditionally handmade, mixing durum wheat semolina and water. The name "orecchiette" comes from their shape, which resembles a small ear. In Puglia, orecchiette are often served with turnip tops, a classic combination that highlights the simplicity and authenticity of Puglian cuisine. Orecchiette with turnip tops is an iconic dish of the region, celebrated both for its deep connection to the territory and for its rich and harmonious flavor.