May we introduce to you: The most well-travelled bean in the world. It has journeyed over the Atlantic to the Mediterranean, and now from those sunny climes it makes its way to the heart of Europe. Even its very shape - it looks like a Zeppelin - seems to have predestined the cocoa bean to long-distance travel. And with every passage it makes to our plates, it brings with it the taste of Sicily to Vienna.
Pastamara doesn't come from pasta - it's named after a bitter paste, "pasta amara", made from the aforementioned cocoa bean, which is the raw ingredient for many well-known desserts.