OUR HISTORY

 /ricchia./

1. Ear, ear, handle.

2. A type of homemade durum wheat pasta, shaped like small domes, made by rolling pieces of dough with the tip of a knife to create a textured surface.

From the Latin “auricula(m),” derived from “auris”: ear.

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Ricchia - Orecchiette Bistrot is the home of the queen of Apulian cuisine: the orecchietta. Ricchia's dishes are a journey through the flavors and dishes of Apulian culinary tradition, from Gargano to Salento, passing through Bari and the Murge: a selection of ingredients and recipes that enhance the history and flavors of Apulia.

Ricchia's orecchiette are selected from a historic workshop in Ceglie Messapica, in the province of Brindisi. Ricchia's dishes are paired with flours that enhance the taste of each ingredient. In Ricchia's dishes, you can find orecchiette made with Senatore Cappelli flour, a typical Apulian durum wheat grown organically, with wholemeal flour, rich in fiber and protein, and with burnt wheat flour, which has an intense flavor. Ricchia's menu is completed with appetizers and main courses typical of the peasant culinary tradition and preparations of the finest and most flavorful meats from Apulia.