Calamaro Scottato con Guanciale di Mora Romagnola

# Calamaro Scottato con Guanciale di Mora Romagnola

**Calamaro Scottato con Guanciale di Mora Romagnola** is a contemporary Italian dish that exemplifies modern Emilia-Romagna cuisine, combining grilled squid with cured pork jowl from the Mora Romagnola breed.

## Origin and Composition

The dish represents a fusion of traditional Romagnol ingredients with refined cooking techniques. Squid (calamaro) prepared via the scottato method—quickly seared at high heat to preserve tenderness—forms the protein base. The defining element is guanciale sourced from Mora Romagnola pigs, a heritage breed native to the Romagna region known for producing particularly flavorful cured meats with distinctive marbling and depth.

## Key Characteristics

A distinguished version of this dish balances the delicate, slightly sweet flavor of properly seared squid against the rich, complex saltiness of high-quality guanciale. The contrast between the tender squid and the textured, umami-forward pork jowl creates textural and flavor complexity. Proper execution requires precise heat control during the scottato preparation to avoid toughening the squid while achieving surface caramelization.

## Regional Context

The dish is rooted in Emilia-Romagna's culinary traditions, particularly the Castel San Pietro Terme area, where it is served at **Wina Wino**. The restaurant's interpretation emphasizes the quality of local ingredients, particularly the Mora Romagnola heritage breed, reflecting contemporary Italian cuisine's focus on terroir and sustainable sourcing.

Regional variations may incorporate local herbs, olive oil preparations, or seasonal vegetables, though the core pairing of scottato squid and Mora Romagnola guanciale remains central to the dish's identity.