The orecchiette are today perhaps one of the symbols of Puglia and have spread since the XII century starting from Bari during the Norman-Swabian period.
They are a typical pasta with an "ear" shape thanks to the way they are prepared by crushing the dough with the thumb.
The most famous dish is certainly that of the orecchiette seasoned with turnip tops but it can be found seasoned in many ways.
In Cellino San Marco the Orecchiette Maritate are those prepared with meatballs in sauce and served with three meatballs on the plate. Everything is then dusted with local ricotta cheese.
Follow us