Calamarata - Pasta di Gragnano IGP - Ctn 8 x 500g

Calamarata

Calamarata is a short, wide, ring-shaped pasta named after calamari due to its striking resemblance to sliced squid rings. This shape originates from Naples and the wider Campania region, where seafood plays a central role in local cuisine. Its form and name reflect both the visual similarity and its traditional use alongside calamari and shellfish in coastal dishes.

Smooth and thick-walled, Calamarata holds its shape well during cooking and absorbs sauces evenly, making it ideal for bold, flavourful preparations. Its dramatic appearance also lends itself well to contemporary plating and restaurant-style presentations.

• Best for: Seafood sauces, baked pasta, and chunky vegetable ragù.

Classic Dishes Featuring Calamarata

• Calamarata con Calamari – A traditional Neapolitan dish with tender squid, cherry tomatoes, garlic, and parsley.
  
  
• Calamarata ai Frutti di Mare – A seafood medley with mussels, clams, and prawns in a light tomato or white wine sauce.
  
  
• Calamarata alla Vesuviana – Baked with tomato ragù, provola, and toasted breadcrumbs.
  
  

Calamarata con Zucchine e Menta – A fresh, summery dish with sautéed zucchini and mint.

About the Producer

Pastificio Carmiano is an artisanal pasta producer based in Gragnano, Campania, a town recognised for more than 500 years as the historical centre of dried pasta making in Italy. Nestled between the Lattari Mountains and the Amalfi Coast, Gragnano lies just a short distance from Mount Vesuvius, Naples, and the ancient ruins of Pompeii. Its unique position—exposed to sea breezes, mountain air, and steady southern sunlight—created ideal conditions for air-drying pasta. The town's historic and continued importance for artisan pasta is recognised by its Protected Geographical Indication status, Pasta di Gragnano IGP.

Carmiano uses 100% Italian semolina from a single mill in Apulia and combines it with pure spring water from the Monti Lattari. The dough is bronze-extruded to create a coarse surface ideal for holding sauces. The pasta is then dried slowly, between 18 to 60 hours, depending on the shape, using modern static cells that simulate the historic open-air drying methods. Much of the process remains manual, guided by the expertise of the head pasta maker.

Notably, Pastificio Carmiano’s Linguine was featured in the Top Italian Food 2024 Guide by Gambero Rosso. Gambero Rosso is one of Italy’s most trusted names in gastronomy, known for its guides, ratings, and media that highlight the country’s best food, wine, and producers.

The company also shows a strong commitment to the environment, using 100% recyclable, plastic-free packaging.