Cara Nonna - Tonnarelli Al Nero Di Seppia
Giovanni Pazienza’s entrepreneurship resulted in the establishment of Cara Nonna, a small fresh pasta factory, in 1989. The Cara Nonna pasta factory is located in the heart of Tavoliere delle Puglie (famous for the remarkable production of high quality wheats), and the company was converted to produce dry pasta using Apulian wheat shortly after.
Cara Nonna Tonnarelli al Nero di Seppia celebrates the distinct flavours of the sea (Tonnarelli with Squid Ink). Fresh black squid ink is blended with durum wheat semolina and water to form this pasta, which gives it a lovely, dark hue and a subtle saltiness that combines well with shellfish.
Serve with a fiery fish sauce on the side. Simple olive oil, garlic, and minced parsley are also delicious. Top the pasta with shredded bottarga for a delicious finish.
Giovanni Pazienza’s entrepreneurship resulted in the establishment of Cara Nonna, a small fresh pasta factory, in 1989. The Cara Nonna pasta factory is located in the heart of Tavoliere delle Puglie (famous for the remarkable production of high quality wheats), and the company was converted to produce dry pasta using Apulian wheat shortly after.
Cara Nonna Tonnarelli al Nero di Seppia celebrates the distinct flavours of the sea (Tonnarelli with Squid Ink). Fresh black squid ink is blended with durum wheat semolina and water to form this pasta, which gives it a lovely, dark hue and a subtle saltiness that combines well with shellfish.
Serve with a fiery fish sauce on the side. Simple olive oil, garlic, and minced parsley are also delicious. Top the pasta with shredded bottarga for a delicious finish.
Giovanni Pazienza’s entrepreneurship resulted in the establishment of Cara Nonna, a small fresh pasta factory, in 1989. The Cara Nonna pasta factory is located in the heart of Tavoliere delle Puglie (famous for the remarkable production of high quality wheats), and the company was converted to produce dry pasta using Apulian wheat shortly after.
Cara Nonna Tonnarelli al Nero di Seppia celebrates the distinct flavours of the sea (Tonnarelli with Squid Ink). Fresh black squid ink is blended with durum wheat semolina and water to form this pasta, which gives it a lovely, dark hue and a subtle saltiness that combines well with shellfish.
Serve with a fiery fish sauce on the side. Simple olive oil, garlic, and minced parsley are also delicious. Top the pasta with shredded bottarga for a delicious finish.
