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
Calamarata is a typically Neapolitan pasta format, renowned and particularly popular in Mediterranean cuisine. The name of this pasta comes from its characteristic shape reminiscent of squid rings, making it visually appealing and ideal for fish dishes. Calamarata is perfect for preparations that do not require long cooking times, enhancing the freshness and quality of the ingredients used.
Traditionally, calamarata goes well with simple and tasty dishes typical of the Mediterranean diet. A classic example of a calamarata dish is 'calamarata with seafood', where the pasta rings are harmoniously mixed with squid, prawns, clams and mussels. The sauce of fresh cherry tomatoes and garlic, enriched with parsley and a drizzle of extra virgin olive oil, perfectly envelops the pasta, creating a dish that encapsulates all the flavours of the sea.
Not only is calamarata delicious, it is also a tribute to the Neapolitan culinary tradition, celebrating fresh and simple local ingredients.
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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 Calamarata? 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 Calamarata 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
