In this article we take you to an Italian city where the ringing of the bells with the sea wavesr. Bari It is one of the main ports in the south of the Adriatic. What makes this city the home of artisan pasta? Find out in this article and go hunting for these delicious foods.
Bari: much more than cruises
Every year thousands of tourists come to Bari en cruise. It is an ideal town for this type of trip, as it has an important historical heritage. It is also a small city that you can get to know perfectly in a few hours. What many do not know is that no sol enjoys a beautiful architecture typical of the region of Apulia. It also offers many from the gastronomic point of view and for this reason we are dealing with the topic of pasta today.
Bari is in the heel of the boot, to give you an idea. If you decide to visit it you should also travel to Alberobello. This is a town that preserves white houses of the oldest traditional architectural style. Many of these houses with gray roofs cone-shaped are decorated with ancient protection signs. However, in this city you will not be able to taste the pasta delights that you find in Bari in the same way.
The pasta ritual
By this we do not mean that traditional pasta is not eaten in the town, but you will not be able to appreciate the ritual. It is normal to see how ladies They prepare pasta in the portals of the city. They leave their house with the dough made to show tourists how they have been preparing it for centuries. Anyone who passes through the street can buy to enjoy an exquisite fresh pasta in the purest traditional style.
The preparation of fresh pasta has always been a way to create bonds between family members. Let us bear in mind the capital importance of the table in Italian culture. Within these pastas, we recommend the orecchiette. They literally translate as «little ears» and its name originates from the shape of these pastes. are prepared with wheat semolina hard, hot water and a pinch of salt.
How are orecchiettes prepared?
We summarize the process for you to get an idea of how they are prepared. The women knead the dough on a large mother board and separate from it the pieces that they will roll on the wooden surface. For this they use the palm of the hand and with it they form long and thin cylinders. The most difficult part comes later when cutting pieces the size of a fingernail with a knife with a smooth blade and a rounded tip. They drag them towards themselves with the blade of the knife to finish folding them with their fingers in a quick movement that gives the orecchiette its characteristic shape. Once dry, they are ready to cook.
In addition to this there are many other artisan pastas that you can try in Bari. You have the cavatelli (small, elongated and empty inside), the maltagliatia (an elongated pasta cut into strips) and the light ones (similar to noodles). On the other hand, you can taste the troccoli (something similar to spaghetti, but fatter and rougher). However, none are as popular as the but the orecchiette. Which one will you try when you go? If you don't choose one you can buy a little of all!
