"Another Puglian specialist is Li Veli, a joint venture between two families — one a producer of wine, another in the hotel business. A highlight is the ’burnt wheat’ orecchiette made with toasted flour which brings a smoky, nutty flavour to the pasta. The modern toasting method is thought to derive from the practice of gleaning, when farmers would burn remaining wheat stubble before planting a new year’s crop. The wheat ash was scavenged by those in need, and incorporated into pasta. At the restaurant, don’t miss the pistachio ice cream with Masseria San Domenico olive oil — a salty, grassy delight." - Helen Graves
