Camp’oro deals with bringing to your table the typical formats of regional pasta, in homage to Italian local traditions.
Calabrian macaroni belong to the Calabrian tradition, but it is widespread in many southern regions. Also known as “maccheroni al ferretto” or “cannizzuoli”, it was traditionally prepared by wrapping a thin sheet of water and semolina-based dough around the stem of a particular grass or more often under the wire of an old umbrella. It is usually combined with very rich sauces based on goat, beef or pork.