€ 3,75 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
500 in stock
|Dimensions||8 × 15 × 25 cm|
durum wheat semolina, water
Clean then cut the squids in rings and cook them in a large pan with extra virgin olive oil, chili pepper and chopped garlic for a few minutes, then add a glass of white wine. Add the chopped cherry tomatoes and take off the flame before the sauce is thick and add some chopped parsley. In the meantime, cook the Calamarata pasta and drain it, taking a ladle of water from the cooking pasta water and putting it in the sauce with the pasta over a low flame, mixing it gently then serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz