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This shape has always been associated with the traditional Neapolitan cuisine and it is named after the squid rings, a delicious fish that is irresistible when accompanied by a simple sauce of tomatoes, parsley and chili.
Durum wheat semolina.
May contain traces of soy. Store in a cool and dry place.
If you like seafood pasta dishes, especially with calamari (squid), mussels, shrimps etc, then Calamarata is the pasta you're looking for.
This is not just a mere pasta, this is the story of a Family that, for 4 generations and over a hundred years, has been carefully selecting and grinding only the finest varieties of wheat. It's the story of a land that, thanks to its unquestionably excellent, exclusive characteristics, is the perfect place for bringing a unique, exquisite pasta to life.
La Molisana, in 6 years under the management of the Ferro family, has sextupled its turnover, surpassing every possible growth projection and exploding onto the international market with over 30,000 tonnes of pasta La Molisana already sold.
This pasta factory is one of the highest in Italy, rising to 730 meters high in the heart of Molise. A natural paradise with a long tradition of growing grains, rich in spring water and pristine air that creates the ideal conditions for pasta production. As far back as the beginning of the last century, the first small-scale milling workshops – the so-called “maccaronari” – started popping up in this area. A long-standing tradition of quality that La Molisana is an ambassador for around the world.
What lies behind La Molisana pasta is the story of a family that has been carefully selecting and milling only the finest durum wheat for four generations and a company that, since 2011, has surpassed every projection of growth, exploding onto the market with a ‘Made in Molise’ pasta with unique characteristics that can’t be copied. La Molisana is the fifth largest pasta maker in Italy and export to over 80 countries around the world.
La Molisana has a real cult of durum wheat, which they carefully select in their laboratories and preserve in their silos, ensuring that it’s always as clean and healthy as it should be. Their signature is the stone debranning which ensures that every grain’s original properties are kept perfectly intact as it is gently cleaned. Their talent lies in their ability to blend different varieties of wheat to achieve the perfect blend of semolina that becomes a nutritious, flavoursome, firm pasta that is bronze-die extruded and stands up to cooking excellently.
And that’s why La Molisana pasta is so good: a high content of good-quality gluten so that it stands up to cooking, an excellent protein content to preserve the shape and structure of the pasta and, finally, a great yellowness index, to make the pasta even more appetising and satisfying from an aesthetic point of view too.