One of the cornerstones of the Apulian cuisine and likely the typical regional product par excellence is orecchiette. For their production the finest durum wheat semolina grown in areas of Puglia is used.
\nThanks to their typical concave shape, the orecchiette can be dressed up with any type of condiment, while the slow drying keeps the organoleptic properties of the pasta intact during cooking.
\nThey are excellent for Sunday meat sauce or cooked with traditional turnip greens, they can also be used in the preparation of tasty cold pasta or delicious baked pasta timbales.<\/p>\n","protected":false},"excerpt":{"rendered":"
| Energy value – calories<\/th>\n | \u00a0356 kcal\/ 2000 Kj<\/td>\n<\/tr>\n |
|---|---|
| Protein<\/th>\n | 12 g<\/td>\n<\/tr>\n |
| Carbohydrates<\/th>\n | 72.2 g<\/td>\n<\/tr>\n |
| of which sugars<\/th>\n | 3.5 g<\/td>\n<\/tr>\n |
| Fat<\/th>\n | 1.5 g<\/td>\n<\/tr>\n |
| of which saturated<\/th>\n | 0.3 g<\/td>\n<\/tr>\n |
| Fibres<\/th>\n | 3.0 g<\/td>\n<\/tr>\n |
| \n ALLERGENS PRESENT – Sulphites (wine vinegar). Produced in a factory that uses: gluten, eggs, fish, milk, nuts, celery, sulphites<\/span><\/p>\n<\/th>\n<\/tr>\n INGREDIENTS: Durum wheat semolina, water<\/span><\/p>\n<\/th>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":20274,"template":"","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.agriscisci.it\/en\/wp-json\/wp\/v2\/product\/20273"}],"collection":[{"href":"https:\/\/www.agriscisci.it\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.agriscisci.it\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.agriscisci.it\/en\/wp-json\/wp\/v2\/media\/20274"}],"wp:attachment":[{"href":"https:\/\/www.agriscisci.it\/en\/wp-json\/wp\/v2\/media?parent=20273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} |