Calamarata di Gragnano IGP 500 g (Case of 6) — Di Martino

At a glance

The Calamarata di Gragnano IGP by Di Martino is a short durum-wheat pasta shaped as a wide ring, made in Gragnano (Naples) with bronze-die extrusion and slow drying. The case holds 6 packs of 500 g – a format built for restaurants, pizzerias and delicatessens looking for an eye-catching pasta for seafood sauces. The rough surface grips sauces perfectly. Available from LAPA stock for delivery across Switzerland's main areas.

What calamarata is

Calamarata is a short, tubular pasta from the Neapolitan tradition, recognisable by its wide rings that, once cooked, recall squid rings. That resemblance gave it both its name and its signature pairing: squid sauce. It is one of Naples' typical first courses, where short, thick pasta is traditionally married with seafood and cephalopods. The wide, thick-walled ring delivers a full bite and excellent cooking resistance.

Pasta di Gragnano IGP

Pasta di Gragnano is a typical Campanian product from the metropolitan area of Naples, formally awarded the IGP mark (Protected Geographical Indication). Two processes set it apart. Bronze-die extrusion: the dough of durum semolina and water is pushed through a bronze die that gives the surface a slightly rough texture, making the pasta especially good at holding sauces. Slow drying: the final stage, carried out with warm air over extended times, lowers the pasta's moisture below 12.5% (starting from around 35%), preserving aroma, colour and gluten structure.

Pastificio Di Martino

Pastificio Di Martino is one of Gragnano's historic producers, a symbol of the Campanian pasta tradition and an ambassador of Pasta di Gragnano IGP worldwide. Production follows the IGP standard: durum semolina, water, bronze-die extrusion and slow drying – a guarantee of consistent quality for professional kitchens.

Features

• Shape: wide, thick-walled ring (calamarata)
• Type: short tubular durum-wheat pasta
• Process: bronze-die extrusion, rough surface
• Drying: slow, low temperature
• Origin: Gragnano (NA), Pasta di Gragnano IGP
• Cooking resistance: high, ideal for professional service

Technical specifications

• Weight per pack: 500 g
• Packs per case: 6
• Net weight per case: 3 kg
• Producer: Pastificio Di Martino, Gragnano (NA), Italy
• Ingredients: durum wheat semolina, water
• Mark: Pasta di Gragnano IGP
• Final moisture: below 12.5%
• Customs code: 1902.19
• Storage: cool and dry

Uses in the kitchen

1. Fish and seafood sauces: the most typical pairing. Mussels, clams and shellfish enhance the wide rings.
2. Ragù: thick walls and rough surface grip meat ragùs, from Neapolitan to white ragù.
3. Classic calamarata: pasta with squid cooked with a splash of white wine – the dish that names the shape.
4. Rich sauces: shellfish, octopus or cuttlefish sauces with bold finishing.
5. Baked: gratins and timbales, where the rings keep their shape.

Pairings

Calamarata is at its best with Campanian seafood flavours: cephalopods (octopus, cuttlefish, squid), shellfish and seafood such as mussels and clams. Excellent with fresh cherry tomatoes, garlic, parsley, white wine and a drizzle of raw extra-virgin olive oil. A glass of crisp Campanian white rounds off the dish.

LAPA logistics in Switzerland

LAPA supplies Calamarata di Gragnano IGP Di Martino to restaurants, pizzerias and delicatessens in Switzerland. We deliver to the main urban areas – Zurich, Geneva, Lugano and Bern – through our courier partners, with reliable lead times for professional catering. The 6-pack case is optimised for kitchen storage and stock rotation.

Who it's for

Designed for Italian and seafood restaurants, pizzerias offering pasta courses, delicatessens, catering and food-service businesses wanting an eye-catching, IGP-certified pasta shape – ideal for anyone seeking a professional pasta that holds its cook and showcases seafood sauces.