WHERE YOU CAN FIND IT
Among the foods that identify Bari there are the unique and original doc … “orecchiette”!
The historical origins of the orecchiette dates back to the 1500’s when they appeared in the Svevo Castle on a banquet of the Queen Bona Sforza. Since then, the Baresians also call it “l strasc’nat”, following the method by which the pasta is molded, just dragged with fingers on the work table.
Around the end of the fifteenth century, a document was found in the archives of the church of St. Nicholas of Bari with which a father gave his bakery to the daughter. In the notary act it was also possible to read that the most important thing left in matrimonial dowry was the ability of her daughter to prepare the “recchietedde”.
Even today, when the ears are prepared in the proper way, their interior will be smooth, while the rough surface will be wrinkled because it is dragged on the planter. Just to refer to this last quality was born the word “strascinati”, synonym used to indicate this kind of paste.
Although in Puglia they are known as “recchie o recchietelle”, different sizes are assumed depending on their size: “chianchiarelle” if in small size, “pociacche” if in larger size. The “orecchiette”, seasoned in the most diverse ways, find their exaltation with the top of the rapeseed.
Over the years, they have become the true symbol of Bari and its old city. And still today you can see the fast and handsome hands of women working in the “sottani” of their homes, or near the arches that overlook the streets of the old town.