Calamarata takes its name from the squid rings, in fact it goes perfectly with sauces based on molluscs, scampi and mussels
Our recipe ideas with Calamarata Pasta Rummo
Calamarata with squid sauce
Calamarata with onion fondue and fried eggplant strands
Calamarata with broad beans, pecorino cheese and pancetta
Calamarata with squid and baby octopus...
A great classic that needs no introduction, re-proposed in its most artisanal form to enhance all the goodness of the Italian culinary tradition. When you try it you realize its uniqueness.
Their generous thickness combined with the bronze drawing make Spaghettoni ideal for collecting abundant and homemade sauces. Good for enhancing even the most rustic and full-bodied dishes.
An incredible harmony of flavors emanates from this pasta when it meets full-bodied meat-based sauces. With an artisan heart, it is made with only Italian raw materials through a long manufacturing process.
With their characteristic geometric shape, Penne are irresistible: they embrace any preparation, also lending themselves to the creation of tasty baked pies.
Fusilli are the result of a careful manufacturing process and selected raw materials. The particular spiral shape combined with the porous surface, typical of bronze drawing, is ideal for accommodating any sauce.
Their sinuous and curved shape, thanks to the double opening, allows the Pipes to hide full-bodied sauces and condiments inside, giving each bite a surprise for the palate, rich in taste.
The first courses are even better with the Mezze Maniche: thanks to their structure and dynamic shape, they marry both with the flavors of tradition and with original and imaginative preparations.
The name already contains the characteristic aspect of this pasta which, thanks to its streaks, is capable of tickling the palates of young and old, gathering and enhancing all the flavors present in the dish.
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