Calamarata

Calamarata
Type	Pasta
Place of origin	Naples, Italy
	Cookbook: Calamarata;

Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari.^[1] It originates from Naples (Napoli) in the South of Italy.^[2] Calamaretti is the smaller variant of Calamarata.^[3]

References[]

^ Scaravella, Jody (2015). Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria. New York: Simon and Schuster. p. 127. ISBN 978-1-4767-7411-4.
^ Bonetto, Cristian; Sainsbury, Brendan (2016). Napoli, Pompei e la Costiera Amalfitana (in Italian). Torino, Italy: Lonely Planet. ISBN 978-88-592-6441-5.
^ "Calamarata". Ultimate Cooking Guide. 21 February 2019. Retrieved 4 November 2015.

This Italian cuisine–related article is a stub. You can help Wikipedia by .

[1] Scaravella, Jody (2015). Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria. New York: Simon and Schuster. p. 127. ISBN 978-1-4767-7411-4.

[2] Bonetto, Cristian; Sainsbury, Brendan (2016). Napoli, Pompei e la Costiera Amalfitana (in Italian). Torino, Italy: Lonely Planet. ISBN 978-88-592-6441-5.

[3] "Calamarata". Ultimate Cooking Guide. 21 February 2019. Retrieved 4 November 2015.

[1]

[2]

[3]

Calamarata

See also[]

References[]