The iconic “little ears” of Puglia are even better when they’re made by our master pasta artisans in the hills of Abruzzo. Traditionally, these little rounds of pasta are rolled by hand, one by one, by women who sit outside in Bari and ply their pasta trade. Our Giadzy orecchiette preserves that hand-rolled charm and satisfyingly rustic texture for a delicious pasta bite that pairs beautifully with sausage, greens, and other smaller ingredients. Giadzy Pasta is the result of years of careful taste-testing and research with master pasta makers from across Italy. To perfect our first in-house product line, Giada De Laurentiis and the Giadzy team zeroed in on what matters most in a pasta: taste, texture, and fun. By using the finest ingredients and working in partnership with skilled pasta artisans in Italy, we’ve created the pasta we’ve been looking for all our lives—and we can’t wait to share it with you. Giadzy Pasta is crafted in Abruzzo, a verdant gem on central Italy’s east coast. Abruzzo has the highest concentration of national parkland in Europe, including the graceful peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Pure spring water from the Majella range is combined with organically grown semolina wheat flour from the base of the mountains to make Giadzy Pasta dough, with a sweet aroma of pure wheat. Following ancient artisan techniques, Giadzy Pasta is cut on 100-year-old bronze dies, giving the pasta a rough, rustic texture that soaks up sauce, making every bite exceptionally flavorful. After it’s shaped, the pasta is slowly air-dried for up to 36 hours, protecting its delicate flavor and dense texture. The result: the perfect al dente bite every time.
