Perfect for a vegetable ragù, a light tomato sauce, sautéed broccoli, Italian sausage, seafood, or simply a drizzle of extra virgin olive oil and Parmigiano Reggiano — the "little ear" shape of orecchiette was designed for one thing: to capture sauce and never let it go.

With the first bite, you are no longer in your kitchen. You are seated somewhere in Basilicata, under a lingering sun, with a steaming plate in front of you and a grandmother insisting you have seconds. That is the emotion Pasta Alica tries to put into every package — not just pasta, but a memory you can cook.

Every orecchietta tells the story of a family, a land, and expertise passed down for nearly a century. It all began in the 1920s, in Laurenzana, in the province of Potenza. That is where Grandmother Anna, with the help of two of her thirteen sons, Rocco and Francesco, opened a small grocery store for local farmers. In 1928, this shop became the Michele Crisci wholesale company, one of the most important in Southern Italy. Even today, it is this same passion that guides Pasta Alica.

It all starts with the finest Italian durum wheat, grown in the fertile lands of Basilicata and the Tavoliere delle Puglie — two regions recognized for producing some of the best durum wheat in Italy. The grains are ground slowly to obtain high-quality semolina, then worked with pure Lucanian water at a temperature that never exceeds 25°C, to preserve the wheat's natural proteins and the grain's aromas.

The dough is then bronze-extruded — a step that gives it a slightly rough surface, made to cling to sauce rather than letting it slide off. It is then dried slowly, for nearly two days, between 36°C and 40°C, to retain its amber-yellow color, firm texture, and a perfectly al dente cook.

At Pasta Alica, we say that cooking time is measured not with a clock, but with the heart. Because in Italy, pasta is not just a meal — it is an emotion shared from generation to generation.

Why our customers love them:

• 🇮🇹 Made in Italy, in Basilicata
• 🌾 100% Italian durum wheat, grown in Basilicata and the Tavoliere delle Puglie
• 🥉 Bronze-extruded for better sauce retention
• 🌡️ Slow-dried for nearly 48 hours, between 36°C and 40°C
• 💧 Processed with Lucanian water at below 25°C
• 🍝 Firm texture, perfect al dente cook
• 👵 Italian family heritage passed down since the 1920s