Rustichella dÁbruzzo Calamarata is named after the calamari (Italian for squid‚) and looks like their rings. It is produced on Saturdays because the drying process needs to last 40 hours. The classic recipe is with seafood with a bit of Rustichella d‚ÄôAbruzzo PrimoGrano INTOSSO extra virgin olive oil and parsley. We recommend it with Rustichella d‚ÄôAbruzzo ‚Äúalle Vongole alla Marinara‚Äù sauce or ‚Äúalla Napoletana‚Äù sauce with a bit of Rustichella d‚ÄôAbruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 12-14 minutes.