Calamaro Gragnano Mealitaly perfecly combines with all the fish sauces. From crustaceans to shellfish and other types of fish, in “red” variant – with the addition of tomato, or simple “white”. It is a great alternative to the classic pasta with fish making an original dish while keeping all the flavor of traditional. The typical dish prepared with this type of pasta is naturally the Calamarata, in which the shape of pasta merges with the squid rings, topped with tomato and, to give a bit of particularity – with a pinch of red pepper.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 15 to 18 minutes