Orecchiette is a type of Pasta typical of Puglia, whose shape is approximately that of a small ear (in Italian, ear is "Orecchio"). In the Taranto area it is still called by the synonym "chiancarelle". An orecchietta is about 3/4 of a thumb big and looks like a white small dome whose center is thinner than the border and whose surface is rough. Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... Apulia is a region of Italy (called Puglia in Italian), bordering on Molise to the north-west, Campania to the south-west, Basilicata to the south, the Adriatic Sea to the east and the Ionian Sea to the south-east. ... Founded 706 BC as Taras () Region Apulia Mayor Rossana Di Bello Area  - City Proper  217 km² Population  - City (2001)  - Density (city proper) 201,349 973/km² Time zone CET, UTC+1 Latitude Longitude 40°28 N 17°14 E www. ...

A different, non-dome shaped version is called "Strascinate". All its variant are made using only the following three ingredients: flour of hard wheat, water and salt. Look up flour in Wiktionary, the free dictionary. ... Species T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Water (from the Old English waeter; c. ... A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions so that the product is neutral and without a net charge. ...

The typical regional recipe couples Orecchiette with turnip's heads. Trinomial name Brassica rapa rapa L. For other uses, see Turnip (disambiguation). ...

Origins

Orecchiette probably come from the Provence region in France where, since the Medieval age, it was used to produce a very similar kind of pasta. This kind of pasta is disc-shaped with a hollow shape in the center, mainly obtained by pressing the thumb on the disc; this particular shape facilitates the drying process so that the pasta could saved for a famine. Also boats leaving for long trips used to carry large quantities of this pasta. It is then claimed that Anjous, the French dynasty that dominated Puglia in 1200, brought this pasta into Italy with its current name. Provence is a former Roman province and is now a region of southeastern France, located on the Mediterranean Sea adjacent to Frances border with Italy. ... Anjou is a former county (c. ... Apulia is a region of Italy (called Puglia in Italian), bordering on Molise to the north-west, Campania to the south-west, Basilicata to the south, the Adriatic Sea to the east and the Ionian Sea to the south-east. ... Events University of Paris receives charter from Philip II of France The Kanem-Bornu Empire was established in northern Africa around the year 1200 Mongol victory over Northern China — 30,000,000 killed Births Al-Abhari, Persian philosopher and mathematician (died 1265) Ulrich von Liechtenstein, German nobleman and poet (died...