Orecchiette pasta with turnip greens is a typical dish of the Apulian tradition and perhaps also the most popular and representative dish of the region itself. Hand kneaded little ear shaped durum wheat pasta, can be eaten both dried after two days from its preparation and fresh. The turnip green is so called because the plant before blossoming is used, so that all the tenderness of the plant can be tasted.
The tradition of this old dish dates back to the Norman-Swabian domination (12th and 13th century) in the area of Sannicardo of Bari, and then it was taken to the city of Bari by the Angevins. From Bari this dish has later become popular all over Puglia and Italy.
