{"id":33683,"date":"2026-08-13T15:27:15","date_gmt":"2026-08-13T13:27:15","guid":{"rendered":"https:\/\/frantoiobartolini.com\/2026\/08\/13\/calamarata-con-gamberi-e-calamari\/"},"modified":"2026-08-13T15:36:46","modified_gmt":"2026-08-13T13:36:46","slug":"calamarata-con-gamberi-e-calamari","status":"publish","type":"post","link":"https:\/\/frantoiobartolini.com\/en\/2026\/08\/13\/calamarata-con-gamberi-e-calamari\/","title":{"rendered":"Calamarata con gamberi e calamari"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"33683\" class=\"elementor elementor-33683 elementor-33668\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1030e10 e-flex e-con-boxed e-con e-parent\" data-id=\"1030e10\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-347a407 e-con-full e-flex e-con e-child\" data-id=\"347a407\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9bae4d2 elementor-widget elementor-widget-theme-post-featured-image elementor-widget-image\" data-id=\"9bae4d2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-featured-image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari.png\" class=\"attachment-full size-full wp-image-33670\" alt=\"\" srcset=\"https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari.png 1200w, https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari-300x158.png 300w, https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari-1024x538.png 1024w, https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari-768x403.png 768w, https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2026\/08\/Calamarata-con-gamberi-e-calamari-600x315.png 600w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-43e17c1 e-con-full e-flex e-con e-child\" data-id=\"43e17c1\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9f48d92 elementor-widget elementor-widget-theme-post-title elementor-page-title elementor-widget-heading\" data-id=\"9f48d92\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Calamarata con gamberi e calamari<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-28fffd5 elementor-widget elementor-widget-post-info\" data-id=\"28fffd5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"post-info.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-inline-items elementor-icon-list-items elementor-post-info\">\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item elementor-repeater-item-64263ad elementor-inline-item\" itemprop=\"author\">\n\t\t\t\t\t\t<a href=\"https:\/\/frantoiobartolini.com\/en\/author\/redazione\/\">\n\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"far fa-user-circle\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-author\">\n\t\t\t\t\t\t\t\t\t\tRedazione\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\t\t\t\t<li class=\"elementor-icon-list-item elementor-repeater-item-32b4b64 elementor-inline-item\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"far fa-clock\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-custom\">\n\t\t\t\t\t\t\t\t\t\t50 minuti\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<li class=\"elementor-icon-list-item elementor-repeater-item-36047b4 elementor-inline-item\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-users\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-custom\">\n\t\t\t\t\t\t\t\t\t\t4 persone\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<li class=\"elementor-icon-list-item elementor-repeater-item-5ffe3ba elementor-inline-item\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-icon\">\n\t\t\t\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-utensils\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-custom\">\n\t\t\t\t\t\t\t\t\t\tmedio\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b93ec9e elementor-widget elementor-widget-theme-post-excerpt\" data-id=\"b93ec9e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"theme-post-excerpt.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\tA delicious, Mediterranean-style seafood first course made with Bartolini Pasta Calamari, squid, shrimp, and cherry tomatoes. Bartolini Extra Virgin Olive Oil, added raw, rounds out this colorful and inviting recipe, perfect for summer lunches and dinners. \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bdf9d4c e-flex e-con-boxed e-con e-parent\" data-id=\"bdf9d4c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2c69989 elementor-widget elementor-widget-heading\" data-id=\"2c69989\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cb2e2e2 elementor-widget elementor-widget-text-editor\" data-id=\"cb2e2e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Ingredients:<\/strong><\/p><ul data-start=\"919\" data-end=\"1498\"><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">400 g Bartolini Calamari Pasta<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">350 g of cleaned squid<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">250 g of peeled shrimp<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">350 g of cherry tomatoes<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">5 tablespoons of Bartolini Extra Virgin Olive Oil<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">80 ml of dry white wine<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">1 clove of garlic<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">1 sprig of fresh parsley<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">\u00bd fresh chili pepper or dried chili pepper, to taste<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">Grated zest of \u00bd untreated lemon (optional)<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">Salt to taste<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">Coarse salt, to taste<\/li><li data-section-id=\"b2iiou\" data-start=\"919\" data-end=\"940\">Black pepper, to taste<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e993b88 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"e993b88\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-343108c elementor-widget elementor-widget-heading\" data-id=\"343108c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"> <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8e85f45 elementor-widget elementor-widget-heading\" data-id=\"8e85f45\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Preparing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b972b65 elementor-widget elementor-widget-text-editor\" data-id=\"b972b65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"12dihd1\" data-start=\"1493\" data-end=\"1533\"><span role=\"text\"><strong data-start=\"1497\" data-end=\"1533\">1\ufe0f\u20e3 Prepare the squid and shrimp<\/strong><\/span><\/h3><p data-start=\"1535\" data-end=\"1822\">If you&#8217;re using whole squid, clean them by removing the innards, the transparent cartilage, and the outer skin. Rinse them quickly under running water, dry them thoroughly, and cut the body into <strong data-start=\"1743\" data-end=\"1767\">rings about 2 cm wide<\/strong>. If necessary, cut the larger tentacles into pieces as well.  <\/p><p data-start=\"1824\" data-end=\"2018\">Clean the shrimp by removing the shells and, using a toothpick or a small knife, the dark vein on the back. Rinse them quickly and pat them dry with paper towels. <\/p><p data-start=\"2020\" data-end=\"2228\">\ud83d\udd0d <strong data-start=\"2023\" data-end=\"2049\">Chef&#8217;s tip:<\/strong> Pat the squid and shrimp dry thoroughly before cooking. If they&#8217;re too wet, they&#8217;ll quickly lower the pan&#8217;s temperature, which may cause them to boil instead of brown. <\/p><hr data-start=\"2230\" data-end=\"2233\"><h3 data-section-id=\"8vpr3v\" data-start=\"2235\" data-end=\"2270\"><span role=\"text\"><strong data-start=\"2239\" data-end=\"2270\">2\ufe0f\u20e3 Prepare the sauce<\/strong><\/span><\/h3><p data-start=\"2272\" data-end=\"2312\">Wash the cherry tomatoes and cut them in half.<\/p><p data-start=\"2314\" data-end=\"2440\">In a large skillet, heat <strong data-start=\"2344\" data-end=\"2398\">3 tablespoons of Bartolini Extra Virgin Olive Oil<\/strong> with the garlic clove and the chili pepper.<\/p><p data-start=\"2442\" data-end=\"2612\">When the oil is very hot, add the squid and saut\u00e9 it over <strong data-start=\"2508\" data-end=\"2544\">high heat for about 2 minutes<\/strong>. Deglaze with white wine and let the alcohol evaporate. <\/p><p data-start=\"2614\" data-end=\"2823\">Add the cherry tomatoes, season lightly with salt and pepper, and continue cooking over medium heat for about <strong data-start=\"2724\" data-end=\"2739\">8\u201310 minutes<\/strong>, until the cherry tomatoes are soft and have formed a slightly creamy sauce.<\/p><p data-start=\"2825\" data-end=\"2935\">Finally, add the shrimp and let them cook for just <strong data-start=\"2880\" data-end=\"2894\">2\u20133 minutes<\/strong>. Turn off the heat and remove the garlic. <\/p><p data-start=\"2937\" data-end=\"3153\">\ud83d\udd0d <strong data-start=\"2940\" data-end=\"2966\">Chef&#8217;s tip:<\/strong> Shrimp cook very quickly. Adding them at the very end keeps them tender and juicy, preventing the typical rubbery texture caused by overcooking. <\/p><hr data-start=\"3155\" data-end=\"3158\"><h3 data-section-id=\"j58q65\" data-start=\"3160\" data-end=\"3207\"><span role=\"text\"><strong data-start=\"3164\" data-end=\"3207\">3\ufe0f\u20e3 Cook the Bartolini Calamari Pasta<\/strong><\/span><\/h3><p data-start=\"3209\" data-end=\"3345\">Bring a large pot of water to a boil, add salt, and cook the <strong data-start=\"3271\" data-end=\"3299\">Bartolini Pasta Calamari<\/strong> according to the cooking time indicated on the package.<\/p><p data-start=\"3347\" data-end=\"3451\">Drain it <strong data-start=\"3357\" data-end=\"3403\">1\u20132 minutes before it&#8217;s done cooking<\/strong>, reserving at least one ladleful of the cooking water.<\/p><p data-start=\"3453\" data-end=\"3520\">Immediately transfer the pasta to the pan with the sauce.<\/p><hr data-start=\"3522\" data-end=\"3525\"><h3 data-section-id=\"td4dx2\" data-start=\"3527\" data-end=\"3562\"><span role=\"text\"><strong data-start=\"3531\" data-end=\"3562\">4\ufe0f\u20e3 Toss the calamarata<\/strong><\/span><\/h3><p data-start=\"3564\" data-end=\"3645\">Turn the heat back on and toss the pasta with the sauce for <strong data-start=\"3630\" data-end=\"3644\">1\u20132 minutes<\/strong>.<\/p><p data-start=\"3647\" data-end=\"3863\">Add a little of the pasta cooking water at a time and toss the pasta vigorously in the pan: the starch in the water, along with the cherry tomato sauce and oil, will help create a creamy, rich sauce.<\/p><p data-start=\"3865\" data-end=\"3988\">Add the chopped fresh parsley and finish with the remaining <strong data-start=\"3933\" data-end=\"3987\">2 tablespoons of Bartolini Extra Virgin Olive Oil<\/strong>.<\/p><p data-start=\"3990\" data-end=\"4068\">If desired, add a small amount of grated lemon zest for flavor.<\/p><p data-start=\"4070\" data-end=\"4353\">\ud83d\udd0d <strong data-start=\"4073\" data-end=\"4099\">Chef&#8217;s tip:<\/strong> To make the sauce even creamier, mash a few cherry tomatoes with the back of a spoon while they&#8217;re cooking. There&#8217;s no need to add cream: <strong data-start=\"4254\" data-end=\"4302\">the cooking liquid, starch, and Bartolini extra virgin olive oil<\/strong> are enough to naturally thicken the sauce. <\/p><hr data-start=\"4355\" data-end=\"4358\"><h3 data-section-id=\"15z4bjw\" data-start=\"4360\" data-end=\"4392\"><span role=\"text\"><strong data-start=\"4364\" data-end=\"4392\">5\ufe0f\u20e3 Plate the food and serve<\/strong><\/span><\/h3><p data-start=\"4394\" data-end=\"4514\">Serve the calamarata immediately, arranging it on the plates so that the pasta rings and squid rings are visually alternated.<\/p><p data-start=\"4516\" data-end=\"4645\">Garnish with a few parsley leaves and, if desired, a final drizzle of <strong data-start=\"4596\" data-end=\"4644\">Bartolini Extra Virgin Olive Oil<\/strong>.<\/p><p data-start=\"4647\" data-end=\"4838\">\ud83d\udd0d <strong data-start=\"4650\" data-end=\"4675\">Chef&#8217;s tip:<\/strong> Calamarata should be served as soon as it&#8217;s ready. Waiting too long means losing both the al dente texture of the pasta and the ideal tenderness of the squid and shrimp. <\/p><hr data-start=\"4840\" data-end=\"4843\"><h3 data-section-id=\"fy9blv\" data-start=\"4845\" data-end=\"4865\"><span role=\"text\"><strong data-start=\"4848\" data-end=\"4865\">Storage<\/strong><\/span><\/h3><p data-start=\"4867\" data-end=\"4938\"><strong data-start=\"4870\" data-end=\"4907\">Calamarata with shrimp and squid<\/strong> tastes best when freshly made.<\/p><p data-start=\"4940\" data-end=\"5091\">If you have any leftovers, store them in the refrigerator in an airtight container and eat them <strong data-start=\"5042\" data-end=\"5061\">within a day<\/strong>, gently reheating them.<\/p><p data-start=\"5093\" data-end=\"5207\">It is best <strong data-start=\"5107\" data-end=\"5146\">not to freeze the dish once it has been seasoned<\/strong>, especially to preserve the texture and quality of the fish.<\/p><hr data-start=\"5209\" data-end=\"5212\"><h3 data-section-id=\"j71zlw\" data-start=\"5214\" data-end=\"5272\"><span role=\"text\"><strong data-start=\"5217\" data-end=\"5272\">A first course that brings the Mediterranean to your table<\/strong><\/span><\/h3><p data-start=\"5274\" data-end=\"5554\"><strong data-start=\"5277\" data-end=\"5305\">Bartolini&#8217;s Pasta Calamari<\/strong> combines squid, shrimp, and cherry tomatoes in a simple yet flavorful recipe. To round out the dish,<strong data-start=\"5419\" data-end=\"5459\">Bartolini Extra Virgin Olive Oil<\/strong> is used both in cooking and as a finishing touch to bring out the aromas and flavors of the ingredients. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c8cbdcc e-flex e-con-boxed e-con e-parent\" data-id=\"c8cbdcc\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4e88a66 elementor-widget elementor-widget-heading\" data-id=\"4e88a66\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-large\">Share this recipe:<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div 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class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Products used in this recipe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-babc280 e-con-full e-flex e-con e-child\" data-id=\"babc280\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1fc0635 elementor-widget-tablet__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"1fc0635\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1620\" height=\"1620\" src=\"https:\/\/frantoiobartolini.com\/wp-content\/uploads\/2023\/10\/Calamari-Semola-Grano-Duro-\u2013-500g-Bartolini.png\" class=\"attachment-full size-full wp-image-22309\" alt=\"Durum Wheat Semolina Calamari\" 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href=\"\/en\/2026\/08\/13\/calamarata-con-gamberi-e-calamari\/?add-to-cart=23479\" data-quantity=\"1\" data-product_id=\"23479\" class=\"product_type_simple add_to_cart_button ajax_add_to_cart elementor-button elementor-size-md\" role=\"button\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Add to shopping cart<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A delicious, Mediterranean-style seafood first course made with Bartolini Pasta Calamari, squid, shrimp, and cherry tomatoes. Bartolini Extra Virgin Olive Oil, added raw, rounds out this colorful and inviting recipe, perfect for summer lunches and dinners. <\/p>\n","protected":false},"author":3,"featured_media":33670,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[286],"tags":[287,345,289],"class_list":["post-33683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-olive-oil","tag-pasta-en","tag-umbrian-olive-oil"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calamarata con gamberi e calamari | Frantoio Bartolini<\/title>\n<meta name=\"description\" content=\"Calamarata with shrimp and squid, cherry tomatoes, and Bartolini extra virgin olive oil: discover the recipe for a simple, creamy, and flavorful seafood pasta dish.\" 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