Gragnano IGP 'Calamarata' Pasta, made with durum wheat grown and milled in Italy and spring water from the Lattani Mountains, drawn in bronze moulds and slowly dried at low temperature.
Luxury packaging of 500 g - 17.64 oz
Durum wheat flour from grains produced and milled in ITALY, Gragnano spring water
Contains Gluten
A typical Neapolitan format, particularly associated with fish dishes that do not require long cooking. Its name comes from its shape reminiscent of a squid ring. Calamarata goes nicely with simple, tasty, typically Mediterranean dishes, cherry tomatoes, garlic, basil, parsley and chilli pepper!
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Calamarata di Gragnano is a traditional pasta from Campania, characterised by its tubular shape with an oblique cut. One of its unique characteristics is its consistency, which makes it ideal for holding sauces. Moreover, Gragnano Calamarata is made only with durum wheat semolina and water, without the addition of preservatives or colouring agents. Thanks to the long, slow drying process at low temperatures, Calamarata di Gragnano retains its unmistakable flavour and aroma, and is rich in nutrients and easily digestible. This pasta can be used in many recipes, but the most classic combinations are with seafood, fish or tomato sauces.
Calamarata is a ring-shaped pasta from Gragnano that resembles sliced squid. But how can you be creative in the kitchen with Gragnano Half Paccheri? A delicious idea could be to prepare calamarata with seafood, such as prawns, clams and mussels, accompanied by a tomato and garlic sauce. You can also add a pesto sauce with parsley and almonds, or a courgette and prawn cream. The important thing is to cook Mezzi Paccheri al dente and to use quality ingredients to enhance their unique flavour.
Pasta di Gragnano IGP - Calamarata. Produced with durum wheat cultivated and milled in Italy, with spring water from the Monti Lattani
