Comments on: le orecchiette salentine: little ear-shaped pasta, salento-style

By: Elizabeth

Elizabeth — Sun, 19 Dec 2010 09:00:09 +0000

Great post! But you need to start making videos, especially when doing something as complicated as orecchiette-making.

By: Silvestro

Silvestro — Fri, 09 Jul 2010 15:46:22 +0000

Ogliarola is THE olive of the Salento, the real work horse of the region. Conte makes several versions, either in ‘purezza’ or as a blend, with the much milder cellina d’Nardò. In the next ten years or so, you won’t be able to buy ogliarola, such will be the demand. It has all the qualities one looks for in an olive oil. Plus, the second highest level of the polyphenols of any oil on earth. Once foreigners realise that you can’t buy real Italian oil in super markets outside of Italy (and only a handful inside), there will be a rush towards DOP oils and ogliarola will lead the list. I’m not much for predicting trends but the new ‘burrata’ is called ogliarola.

By: Cooking with Michele

Cooking with Michele — Fri, 09 Jul 2010 15:23:45 +0000

Here’s a tip – come back to the cooking school for a second visit and you’ll find orecchiette infinitely easier to shape, and you’ll be able to crank them out at speeds you never imagined during your first attempt. Ogliarola – is that the olive used in Conte? I’m loving the oil that I brought back, and can really see how spicy it is when comparing it to others I have around the house.