Orecchiette showing their typical shape and central depression
|Place of origin||Italy|
|Region or state||Puglia|
|This article does not cite any references or sources. (November 2007)|
Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is called cencioni, while in the vernacular of Bari, strascinate are more similar to cavatelli. In China a similar type of pasta is called maoerdo (cat's ears). The Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.
Pronunciation variations 
In most areas, it is pronounced in the traditional Italian manner (aw-rehk-KYET-tay). Some regional variations may treat the -chi- as soft as in Spanish, drop the second syllable, or pronounce the ending vowel as -i as with other types of pasta (or-CHET-tee).
|Wikimedia Commons has media related to: Orecchiette|