Orecchiette are a type of fresh pasta from Puglia, round and concave in shape, with a rough interior and smooth exterior, reminiscent of small ears. They are a symbol of Puglian cuisine, ideal for rich sauces. The most famous pairing is with turnip greens, but they are also served with tomato, garlic, and olive oil-based sauces, or with meat or vegetable ragù. In the Lecce area, it's common to prepare horsemeat sauces on Sundays and cook orecchiette with maccheroncini (this is how maritati was born).