Calamarata di Gragnano from the Molino e Pastificio A. Amadio line is a premium pasta produced within Pastificio Gentile, located in the town of Gragnano - renowned for its centuries-old tradition of artisanal pasta-making.

This pasta holds the prestigious “Pasta di Gragnano IGP” designation, ensuring it is crafted according to the strictest traditional standards. It is made from high-quality Italian durum wheat semolina and spring water from the Monti Lattari, while the dough is shaped using bronze dies, resulting in a rough, porous surface that perfectly captures sauces.

The pasta is slow-dried at low temperatures, often for up to 48 hours, which guarantees excellent resistance during cooking and an authentic al dente texture. The distinctive calamarata shape - thick, hollow rings with slightly angled edges - makes it ideal for seafood and tomato-based dishes, but it also pairs beautifully with creamy legume sauces.

This pasta is a true expression of Campania’s rich culinary heritage and an excellent choice for those seeking an authentic and flavorful Italian experience.