Italian

Authentic Chef - Le Orecchiette che Vorrei

Italian · Pasta · Ostuni · Italia

4.0Google (467)
1creator review

The story

In Ostuni, Authentic Chef - Le Orecchiette che Vorrei is both a restaurant and a social inclusion project where young people with autism learn to make pasta in a professional kitchen. As Gambero Rosso’s Giorgione put it, the atmosphere is joyful and the pasta is excellent—especially the orecchiette.

The signature dish, Orecchiette Maritate, embodies the care and skill cultivated here. It’s a place that proves good food and meaningful purpose can thrive together, one handmade piece of pasta at a time.

Synthesised by AI from every creator’s review. First reviewed 2025.

Most-loved dishes

AI summary of what 1 dish mentions say about the food

We made two different shapes of pasta from the same dough — orecchiette and maritate. The dough is just local durum wheat semolina and water. The orecchiette are made by pressing with the thumb, and the maritate are rolled out thinner. They're absolutely beautiful. The sauce is a simple soffritto with garlic, peperoncino, white wine, and then we add the carciofi (artichokes) we picked earlier. At the end we toss in fresh parsley and mint. The pasta is cooked perfectly al dente. The whole dish is sopportabile — very good.
Gambero Rosso👍

What creators say

1 creator has covered Authentic Chef - Le Orecchiette che Vorrei. Most active: Gambero Rosso

  • Gambero Rosso
    Gambero Rosso

    Giorgione - Insieme è più buono: Le orecchiette che vorrei · @ 1:39

    Loved

    This is a wonderful social inclusion project in Ostuni where young people with autism learn to make pasta, especially orecchiette, in a professional kitchen — the atmosphere is joyful and the pasta is excellent.

    Dishes mentioned

    • Orecchiette Maritate

      We made two different shapes of pasta from the same dough — orecchiette and maritate. The dough is just local durum wheat semolina and water. The orecchiette are made by pressing with the thumb, and the maritate are rolled out thinner. They're absolutely beautiful. The sauce is a simple soffritto with garlic, peperoncino, white wine, and then we add the carciofi (artichokes) we picked earlier. At the end we toss in fresh parsley and mint. The pasta is cooked perfectly al dente. The whole dish is sopportabile — very good.

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