Orecchiette, meaning "little ears," is a quintessential pasta shape of Puglia. Like many aspects of Italian cuisine, the exact origin is contested. But it can be called by different names depending on the region - in the vernacular of Taranto, it is called recchietedd, or chiancaredd.
With its fun and unique shape, orecchiette holds sauces really well - so if you're a sauce lover, this is your go-to pasta shape and will likely become your favorite.
Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.