Fileja is a type of pasta traditionally made in the province of Vibo Valentia, Calabria, where our producer Pastificio Fiorillo is located. It is in fact the most famous pasta variety in Calabria.

In the local dialect, it is also known as maccarruni or filedda. Fileja is crafted from durum wheat semolina and water. The pasta is formed by wrapping a sheet around a thin cane (dinaciulu), creating hollow tubes about 20 cm long and 3 to 4 mm thick.

Fileja is often chosen for typical Calabrian dishes, especially on Sundays or holidays. It is commonly served with a minced pork sauce or a simple tomato sauce. For those who enjoy spicy flavors, it can be paired with Calabrian 'Nduja’ (spicy sausage). Additionally, there are many other unique and intriguing Calabrian recipes that feature this pasta.

There are various flavoured versions of fileja (e.g. mushroom, onion, chili, cuttlefish ink) that gives them a peculiar appearance and a distinct taste.

This fileja pasta with cuttlefish ink from Pastificio Fiorillo is made exclusively with Italian bronze-drawn durum wheat semolina, undergoes slow drying to preserve its taste, nutrition, and health benefits, making it ideal for complementing any type of sauce.

Ingredients: durum wheat semolina, squid ink powder (2%), water.