In Grottaglie, in the province of Taranto, the orecchietta is the queen of the table, as well as in the rest of Puglia. It is appreciated in all sauces and for all tastes, but the classic recipe remains an evergreen for connoisseurs


Recipe: Traditional Grottaglie orecchiette with turnip greens

Recipe: Traditional Grottaglie orecchiette with turnip greens

The orecchiette in Grottaglie are so important that they have dedicated an annual event, "Orecchiette nelle 'nchiosce", this year on the 6th and 7th of August, the most famous dish of Puglia, present throughout the year in any home, sees his triumph in two days of delicacies that allows you to eat them with turnip tops or in revisitations with almonds and black figs, gluten-free, with the percoca, white wild boar ragout, with mussels  and with juniper berries.To stay on the classic, however, here is the spotlight on the delicious and traditional orecchiette with turnip tops.


  • orecchiette
  • 1 bunch of fresh turnip greens
  • 1 clove of garlic
  • 2 chilli slices
  • 6 anchovy fillets in oil
  • extra virgin olive oil


Wash and clean the turnip tops selecting the most beautiful leaves: when you buy them make sure they are not flowered and that the leaves are beautiful green and live. Fill a very large pot with water, which can also contain the pasta: bring the water to the boil, add the coarse salt and then put in the orecchiette and turnip tops. Cook the two ingredients together. In a large pan, in the meantime, put a little oil, the clove of garlic and the anchovies: cook the sautéed until the anchovies have melted, then add the two slices of red pepper. When the pasta is cooked, take a skimmer and transfer the pasta and turnip greens to the hot pan. Cook the ingredients together at high heat for a few minutes, so that the pasta is flavored for good and... enjoy your meal!

Main photo: Fabetti press office


  • Patronal Feast of San Ciro
    From 30-01-2019 To 31-01-2019 | Grottaglie (TA)
    Patronal parties

    Add to calendar 2019-01-30 2019-01-31 Europe/Rome Patronal Feast of San Ciro Grottaglie

    Village of Grottaglie

  • 'bubble-bubble' hooded Procession
    19-04-2019 | Grottaglie (TA)
    Religious occurrences

    Add to calendar 2019-04-19 2019-04-19 Europe/Rome 'bubble-bubble' hooded Procession Grottaglie

    Village of Grottaglie

  • Trumpets' Feast in honor of SS. Peter and Paul
    29-06-2019 | Grottaglie (TA)
    Religious occurrences

    Add to calendar 2019-06-29 2019-06-29 Europe/Rome Trumpets' Feast in honor of SS. Peter and Paul Grottaglie

    Village of Grottaglie

Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato