'a Calamarata rigata
Produced by three generations with the teachings and secret recipe of the high quality pasta-making tradition of the Moccia family; kneading dough gently with mastery and patience, using the best durum wheat semolina flour, with water from the wonderfully clear and uncontaminated Lattari mountains, shaped using only bronze plates, and a long and delicate drying period at low temperatures. A small production of pasta of the highest quality.....everyday from this artisan pasta from Gragnano.
Area of production
Durum wheat semolina extraction, water, contains glutin
Shaped using bronze plates, long and delicate drying period at low temperature