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Farina Arsa Orecchiette

Farina Arsa Orecchiette

Peasant's secret.

In Puglia, the heel of Italy’s boot, after the wheat harvest the fields were burnt to clear the land. Traditionally, after the burn, the landowners let the peasants go out and collect any leftover burnt wheat—farina arsa in Italian. The burnt grains gave their bread and pasta a dark color and deep, toasty flavor. Today farina arsa is made by toasting wheat in an oven, not fields, but the flavor is still rich and smoky, like a campfire.
 
These orecchiette—"little ears"—are a traditional Puglian shape. They pair well with chunky sauces filled with vegetables or sausage.

Farina Arsa Orecchiette

P-FAO 500 g bag
RETIRED

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