Orecchiette Grano Arso – Traditional Burnt Wheat Pasta from Puglia

Orecchiette Grano Arso is one of the most historic and authentic pasta shapes from Puglia. Made with a blend of durum wheat semolina and toasted (burnt) wheat flour, this pasta brings back an ancient Apulian tradition and a unique smoky flavor that once belonged to the kitchens of rural Southern Italy.

A Taste of Apulian History

In the past, after the wheat harvest, farmers burned the remaining stalks to fertilize the soil. Local families would gather the lightly burnt grains left in the fields and grind them into flour. This “grano arso” gave bread and pasta a deep aroma of fire and earth a flavor now treasured and revived through artisanal production.

Why This Pasta Is Special

Smoky, rustic aroma from toasted wheat
Handcrafted according to Apulian tradition
Deep, dark color and rich taste
Perfect with bold sauces like sausage, sun-dried tomato pesto, anchovies, turnip greens, or simply extra virgin olive oil

Its “little ear” shape holds condiments beautifully, making every bite full and satisfying.

How to Enjoy

This pasta shines with simple, strong Mediterranean ingredients. A classic pairing is:

Orecchiette with turnip greens, olive oil, garlic, anchovies, and chili a true Apulian favorite.

Product Details

Ingredients: Durum wheat semolina 46%, whole durum wheat semolina 46%, toasted durum wheat flour 8%, water
Weight: 17.6 oz (500g)
Cooking Time: Approx. 10 minutes
Packaging: Plastic wrap
Origin: Salento, Puglia, Italy
Contains gluten

Nutritional Values (per 100g)

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