Orecchiette

Orecchiette is a type of traditional Italian pasta, originating from the Apulia region in southern Italy. Its name literally means "little ears" in Italian, due to its characteristic small, rounded, and slightly concave shape that resembles a small ear.

This type of pasta is made primarily with durum wheat semolina and water, without adding eggs, which gives it a firm texture and an excellent ability to hold sauces, especially those made with vegetables, cheeses, or meats.

Orecchiette are highly valued in Mediterranean cuisine for their shape, which allows sauces to adhere perfectly, making every bite flavorful and well-balanced. They are traditionally served with vegetable stews like broccoli, kale, or tomato sauce with meat.

Regarding its name in Spanish in Latin America, this type of pasta does not have a widely used synonym and is generally known directly as orecchiette. In some places, they might be informally called "little ear-shaped pastas," but this is not a common term in everyday culinary vocabulary.

In summary, orecchiette are a versatile and typical ingredient in Italian cuisine that adds unique texture and flavor to a wide variety of recipes.