Family owned and operated Pastificio Granoro, located in Puglia, insists on only the highest quality semolina, using only the core of the durum wheat kernel to produce pasta with extremely high gluten content which translates to a distinctive taste and high elasticity, which yields a perfectly al dente cooked pasta that will never fall apart. Judged "La Migliore in Assoluto!" (The Absolute Best!) among the top selling pastas in Italy by a recent tasting panel, Granoro's pastas are all bronze extruded and very, very slowly dried. Orecchiette, which means "little ears" in Italian, are one of favorite shapes, and work well with both meat and vegetable sauces.