CALAMARATA - SEMOLINA PASTA

Durum wheat semolina and water. The pasta is cut with bronze dies, as in the old days, which makes it rougher and facilitates the absorption of the sauce. Drying is slow and at low temperatures according to the traditional method. A fragrant, consistent pasta that is resistant to overcooking.

Strongly linked to their region of origin, Calabria, the Pirro brothers select typical products from their land, such as Calabrian chilli, onion, black truffle or porcini mushrooms from Sila (the mountainous plateau known for having the purest air in Europe), combining tradition with a contemporary perspective.