Calamarata Fresh Pasta 500 g by Pastificio Marcello
Calamarata by Pastificio Marcello is a fresh ring-shaped pasta inspired by squid rings, packed in practical 500 g bags (carton of approx. 4 kg). It is made by the artisan pasta workshop founded in Milan in 1939, today based in San Giuliano Milanese, and is designed for professional kitchens that want to serve one of the great classics of Southern Italian cuisine with the texture of freshly made pasta.
What Is Calamarata?
Calamarata is a traditional Neapolitan pasta shape: thick rings that recall calamari rings, which is also where the name comes from. The format gives its name to the famous Neapolitan dish calamarata, where the pasta rings are tossed with fresh squid and cherry tomatoes until the two become almost indistinguishable on the plate. Its generous diameter and sturdy wall make it ideal for trapping rich sauces.
The Producer: Pastificio Marcello, Since 1939
Pastificio Marcello has been making pasta in Milan since 1939. Today the company operates from San Giuliano Milanese (Milan, Lombardy) and supplies restaurants and delicatessens in Italy and abroad, with daily exports of fresh pasta to Switzerland, France and Germany. The workshop combines artisan methods with the consistency required by professional food service.
Texture and Character
The thick ring keeps an al dente bite even after being finished in the pan, while the surface clings to sauces and creams. Compared to dried calamarata, the fresh version cooks faster and delivers a softer, more elastic texture that works beautifully with delicate seafood.
How to Use It in a Professional Kitchen
Cook the rings in plenty of salted boiling water, drain them al dente and finish them directly in the sauce so they absorb flavour without losing structure. A 500 g bag yields 4-5 portions of about 100-120 g, allowing precise portioning and minimal waste during service. The shape also lends itself to baked presentations and to vertical plating, with the rings filled or stacked.
Classic Pairings
The canonical pairing is the Neapolitan calamarata with squid, datterini tomatoes, garlic, white wine and parsley. The rings also excel with mussels and clams, swordfish and aubergine, yellow datterino cream and crustaceans, or a simple San Marzano DOP tomato sauce with basil for a vegetarian menu line.
Storage and Preparation
Keep refrigerated at 0-4 °C in the sealed pack until use and respect the cold chain at all times. Once opened, use the product quickly and never leave it at room temperature. Drain the pasta al dente and complete the cooking in the pan with the sauce for the best result.
Delivery and Logistics LAPA
B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Vevey), Valais and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who Is It For
Calamarata Pastificio Marcello is aimed at Italian restaurants, trattorias, seafood restaurants, hotels, caterers, gastronomie and Italian grocery stores that want an authentic Neapolitan format with the quality of fresh artisan pasta. Over 1,500 chefs in Switzerland choose LAPA every morning for their Italian fresh products.
