• Pasta package with 'Selet' branding on a wooden surface with a blurred natural background
  • Pasta calamarata dish with vegetables on a white plate
  • Pasta calamarata in a blue bowl with a wine bottle in the background.
  • Close-up of uncooked calamarata pasta
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Selet

Calamarata Grano Cappelli

Calamarata Grano Cappelli

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★★★★★ (1)
3,90 €
3,90 €
€7,80/kg
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Calamarata by Selet is a traditional ring-shaped pasta made from 100% Senatore Cappelli durum wheat, a heritage grain known for its intense aroma and rich character. Crafted in Tuili and slow-dried at low temperature, its wide, ridged rings are perfectly designed to hold sauces and create a full, satisfying bite.

SKU:8051597690312

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Calamarata is a celebrated pasta shape originating from the city of Naples in Campania. Its wide, ring-like form resembles sliced calamari — hence the name — and its ridged exterior makes it ideal for capturing thick, flavorful sauces.

At Selet, this pasta is produced using the historic wheat variety Senatore Cappelli, prized across Sardinia for its aromatic depth and strong regional heritage. The wheat is milled gently to preserve its natural properties, resulting in pasta that shows the characteristic visual markers of traditional processing: fine white speckles from dried semolina and darker flecks from the grain’s inner layers.

Shaped using bronze dies, Calamarata gains a porous, sauce-friendly surface. After shaping, the pasta is placed in wooden frames and dried slowly at temperatures not exceeding 38 °C for about two days. This gentle method ensures that the flavor, aroma, and nutritional integrity of the wheat remain intact.

The Senatore Cappelli variety, created in the early 20th century by agronomist Nazareno Strampelli and named after Senator Raffaele Cappelli, is known for its tall growth, deep root system, and suitability for dry Mediterranean climates. Although challenging to cultivate and lower yielding than modern wheat, it remains valued for its aroma, structure, and authenticity.

In the heart of Sardinia — the island celebrated for its longevity and culinary heritage — Selet has become a reference point for pasta crafted with a deep respect for taste, quality, and tradition.

The story begins with Santino Accalai, the visionary at the head of the family. In the 1990s, he played a decisive role in bringing Grano Senatore Cappelli, a nearly forgotten heritage durum wheat variety, back into the spotlight. Esteemed decades ago for its exceptional aroma and character, this wheat was once a cornerstone of Sardinian agriculture. Santino’s dedication helped restore its place in the region’s fields and kitchens.

For more than 30 years, Selet has cultivated this remarkable grain. The company is also a founding member of the Consorzio Grano Cappelli Sardegna, established in 2014 by local farmers and processors in Tuili with the goal of preserving and promoting this historic wheat variety.

Today, the Accalai family runs Selet together, combining craftsmanship with an unwavering respect for the land. Their flour and pasta are produced exclusively from regional cultivation in the Campidano, Sardinia’s traditional grain valley. Every step — from sowing to milling to shaping the pasta — reflects their commitment to authenticity, sustainability, and the cultural roots of Sardinian food.

Ingredients (allergens in bold): Natural ingredients : Water , Gluten · Cereals containing gluten : Durum wheat

Nutritional values Per 100 ml
Energy 1464 kJ / 350 kcal
Fat 1.1 g
···of which saturates 0.0 g
Carbohydrates 70.0 g
··· of which sugars 0.9 g
Dietary fibers 6.3 g
Protein 12.5 g
Salt 0.003 g

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