N° 20-2 Calamarata
This type of pasta belongs to the paccheri family and gets its name from squid, or calamaro in Italian, which it resembles in form: Garofalo Calamarata are a speciality of Pasta di Gragnano PGI with a recognisable consistency and taste.
Thanks to bronze drawing and high-quality gluten, they maintains their cooking and are always served with a lively and inviting appearance.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that was created along with this pasta speciality is Calamarata e calamaretti (with squid).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kJ / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g