The delicacies of Puglian culinary tradition: a journey through pasta shapes

In the heart of Puglia, culinary tradition is expressed through a wide range of pasta shapes, created with skilled gestures and authentic ingredients. The people of Puglia have mastered the art of transforming leftovers from the previous day into tasty dishes, using high-quality regional ingredients. In Puglia, traditional fresh pasta is still handmade, both in small artisanal workshops and within the walls of homes. Tradition plays a predominant role in this practice. Secrets passed down from generation to generation, attention to detail, and experience are indispensable for achieving excellent results with Puglian fresh pasta.

In every town in Puglia, customized versions of traditional recipes can be found, which may vary slightly but create a wealth of infinite delicious dishes. The same diversity applies to pasta shapes, which can vary by a few centimeters and exhibit unique characteristics depending on the geographic area.

Anelletti, found in various forms and variations in Southern Italy, take their name from the little bell-shaped rings worn by Puglian women on festive occasions. Typically consumed in broth, they represent a tasty and traditional option.

Calzoncelli, also known as agnolotti baresi, are filled parcels that have conquered the palates of the people of Puglia in both sweet and savory versions. During Christmas festivities, sweet calzoncelli are particularly popular, filled with chestnuts, honey, orange zest, and cocoa.

Cecatelli, a pasta shaped like thin and transparent eels, are also shared with Campania but have their roots in Lucera. Usually dressed with arugula and tomato, cecatelli can also be prepared with wholemeal or other cereal flours, adding a touch of originality.

Mescuetille, an almost forgotten pasta, is a typical dish from the Altamura and Monteparano areas. This pasta, made from durum wheat, semolina, and water, is cut into squares and hollowed out with a finger.

Tria: Among the Puglian pasta shapes, we cannot forget Tria. This type of pasta is characterized by a rectangular or diamond shape and is traditionally made with wheat flour and water. The pasta is then fried in olive oil until it becomes crispy and golden.

Cavatelli are one of the most beloved and widespread pasta shapes in Puglia. This pasta is made with durum wheat semolina and water and is characterized by its elongated and curved shape. Cavatelli are traditionally handmade using the "incavatura" technique with the palm of the hand. They are often dressed with vegetable-based sauces such as broccoli or cardoncelli mushrooms, or tomato sauce.

Capunti are a type of Puglian pasta similar to cavatelli but with a more elongated shape. They are handmade using semolina or burnt wheat semolina flour. The traditional technique involves dragging them on the work surface, called "madia," using three fingers: index, middle, and ring finger. This process gives capunti their characteristic shape and makes them unique.