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Calamarata with spring onions, fava pesto and anchovies from Cetara

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Gragnano, Italy

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April 9th at 17:00 in your time zone

Free event

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!

How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site! This episode was produced by Pastificio Di Martino.

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Event languages: IT, EN

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