Calamarata is an artisanal pasta that captures the essence of Italian culinary tradition. It's 100% made with Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina. The bronze extrusion and slow drying at low temperatures give this pasta a rough surface, which is perfect for holding sauces and enhancing every dish. Its ring-shaped form, reminiscent of calamari rings, makes it ideal for seafood recipes but also pairs wonderfully with meat and vegetable sauces. Try the difference of true artisanal pasta and be captivated by the authentic taste and perfect texture of Calamarata.
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
Contains gluten
Calamarata pasta gets its name from its resemblance to calamari rings, which is both aesthetically pleasing and functional. This pasta, which originated in Naples, is particularly appreciated for its ability to hold rich and thick sauces thanks to its rough surface, achieved through bronze extrusion. Its unique shape makes it perfect for seafood dishes, and it goes wonderfully with seafood, calamari, and shellfish. According to tradition, Calamarata was made on special occasions when families got together to enjoy a big meal. The combination of Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina not only gives this pasta an authentic flavour but also a texture that can take the heat and always maintains its shape and integrity. This type of pasta is not just a tasty treat, but also a piece of Italian culinary history that's still celebrated in kitchens around the world.
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Calamarata pasta is a typical pasta of Campania cuisine, known for its squid-like shape, cut into rounds. Its shape makes it the perfect pasta for seafood dishes, such as the classic pasta with clams or mussel sauce. Its porous texture allows it to retain the sauce better, giving each bite an explosion of flavour. There is no doubt that Calamarata pasta is an excellent choice for seafood lovers who want to enjoy a unique and tasty pasta dish.
Calamarata pasta is a pasta that is typical of the culinary tradition of Campania, particularly the city of Naples. Its origin is uncertain, but it is thought to have been created around the 1930s. Initially it was used mainly for seafood dishes, especially with cuttlefish or seafood sauces. Its special shape makes it ideal for retaining sauces and ensuring even cooking. Calamarata pasta is a dish with an authentic and genuine taste that fully represents the culinary tradition of Campania.
Calamarata pasta is perfect with many types of sauce, both from the sea and from the land. Among the seafood sauces, tomato and clam are classic, but always a winning choice. Tomato sauce, perhaps enriched with seafood such as prawns and squid, is perfect for the tubular shape of calamarata. Mussel sauce is another option to try, as is shrimp or prawn cream. For more earthy sauces, try Calamarata with meat sauce or porcini mushroom sauce. In any case, Calamarata pasta can take and enhance all kinds of sauces, creating dishes with a strong and intense flavour.
Vesuvio Artisan Pasta - Calamarata. Made with Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina ideal for seafood recipes.
