Well known in Italy but less so in the United States, where Riccardo Orfino has his restaurant, the Calamarata pasta shape owes to its name to its peculiar shape, reminiscent of chopped calamari.
Typically paired with seafood, the Calamarata shape is often used to celebrate important occasions or for family lunches. Riccardo Orfino, chef at Osteria 57 in Manhattan, presents a recipe that represents the spring season in the Sorrento peninsula, where Calamarata pasta is mixed with spring onions, fava bean pesto, lemon zest and traditional Cetara anchovy extract, a Slow Food Presidium.
A few steps, and the recipe for our Calamarata pasta is ready, with the all the aromas of a beautiful spring day on the coast of the Tyrrhenian Sea!
Event languages: IT, EN