Gaetano, a mill owner in Sicily, exclusively uses Sicilian durum wheat, dried up to 72 hours at 42 degrees. The Sicilian Deli's "Trafilata al Bronzo" is extruded with bronze dies, giving it a porous texture that beautifully clings to sauce.
Calamarata is traditionally served with a seafood sauce, check out the L'Isola D'Oro range for the perfect pairing!
