"Orecchiette" is a variety of home-made pasta typical of Apulia, a region of southern Italy. The traditional recipe combines Orecchiette with the broccoli, which are cooked in the same water from the pasta. Once they are cooked, orecchiette and broccoli are sautéed in a pan with hot peppers and garlic. The name come from the shape of small ears.

Orecchiette must be cooked for about 4 minutes and do not tend to overcooking. Made with fresh pasta of durum wheat semolina and water, the product is packed in polypropylene in a 500 gram bag and must be kept at a temperature of 2-4 degrees.