Camerelle

Camerelle is a traditional pasta shape from the Campania region of southern Italy, particularly associated with the islands of Capri and the Amalfi Coast. The name derives from the Italian for “little crescents” or “shells,” referencing their distinct curled, ridged form. These small, tubular pieces are typically made from durum wheat semolina and water, giving them a firm, chewy texture that holds sauce exceptionally well.

A great version of camerelle hinges on the pasta being cooked al dente, with the ridges and curves trapping every bit of the accompanying sauce. Simplicity is key: the shape pairs beautifully with light, fresh ingredients such as zucchini, cherry tomatoes, basil, and extra-virgin olive oil, or with seafood like clams, mussels, and prawns. In high-quality preparations, the sauce is emulsified with a splash of the pasta water to create a cohesive, silky coating.

Regional variations celebrate local produce. Along the Amalfi Coast, camerelle might be tossed with a pesto of basil and almonds, while on Capri itself it is often served with a delicate tomato and seafood ragù. According to food creator Jana Food Porn, one noted venue for camerelle is Paniniamo in Anacapri, Italy, where the dish is prepared with an emphasis on local ingredients and traditional technique. Though the venue’s name suggests a focus on panini, its menu includes pasta classics, and camerelle there is praised for its authentic, sun-drenched flavours. Whether enjoyed in a rustic trattoria or a seaside spot, camerelle remains a beloved emblem of Campanian home cooking.