Product of Italy
Orecchiette Pasta Granoro, 'little ears' of pasta, is Puglia's most famous contribution to pasta culture. They're formed around the thumb (and really more like little hats than ears). They go well with vegetable sauces, especially greens.
In Puglia, orecchiette are traditionally cooked with ‘cima di rapa’ , a slightly bitter leafy vegetable grown in Italy. Elsewhere, orecchiette can be served with normal broccoli as well as with cauliflower, and other vegetables sautéed in extra virgin olive oil. Another alternative are with roasted tomatoes.