Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used.
Fregola Bio grano Kamut - Artinpasta - Sardinian food
Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
Fregola Bio grano Kamut - Artinpasta - Sardinian food online
Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with semolina and water. A simple product of the popular tradition, today widespread and used.
We have kept the production process simple enough to offer the final consumer an artisanal product just like the one we used to do.
This fregula is an organic dry pasta certified, from the raw material to the final processing process.
Frequently associated with cous cous by those who discover it for the first time, fregola (fregula) is another of the typical Sardinian dishes for what concerns dry pasta. Tradition and craft production processes are fundamental, but it is our duty to look for better, certified raw materials rich in minerals and vitamins.
This is why we decided to make our fregola line with the special Kamut® flour, to offer the chance to taste this Sardinian specialty, enjoying the benefits of one of the healthier flour on the market, the 100% organic Kamut®. It is a bio wheat par excellence and has much higher nutritional properties than wheat. It is characterized by a high protein value and a higher presence of minerals such as calcium, iron, magnesium phosphorus, zinc, sodium and potassium.
INGREDIENTS: Khorasan Kamut® organic durum wheat semolina, water.
Shelf life: The dried Fregola has a 36-month conservation in a cool and dry environment.
We have chosen to adopt the bronze drawing process for our pasta, this because it gives the pasta a particular porosity that allows it to absorb the condiments in a better way and to maintain its integrity without breaking. It is an indispensable element for the preparation of all those Sardinian cuisine dishes that find their secret in the marriage between condiment and pasta. This obviously requires longer processing times, but guarantees a final product of superior quality.
Fiore Sardo DOP pecorino cheese made from raw milk.
The Fiore Sardo Dop is the cheese of the ancient tradition of shepherds. A Sardinian hard cheese, the only one of thirty-one Italian PDO cheese made from raw sheep's milk.
Available in our online resale of Sardinian cheeses, where you can find others typical products such as bottarga and carasau bread
Size: 3,5 kg
Birde, evo oil monocultivar Bosana - Gariga, new of Ottana
Bottle - 0.50 l
Our oil is called 'Gariga', typical Mediterranean vegetation present at the foot of the mountain.
And it is right at the foot of the mountains of central Sardinia that are presentour company olive groves.
RÀMINE - Monocultivar Nera di Oliena - Gariga, new of Ottana
Bottle - 0.50 l
Our oil is called 'Gariga', typical Mediterranean vegetation present at the foot of the mountain.
And it is right at the foot of the mountains of central Sardinia that are presentour company olive groves.
Natalis al Peperoncino - Araj
Natalis al Peperoncino Araj is an artisanal pasta that combines the tradition of selected durum wheat semolina with the intensity of chili pepper, a typical ingredient of Mediterranean cuisine.
The result is a pasta with a distinctive, bold character, a slightly vibrant colour and a balanced structure.
Bronze-die extrusion gives it a rough, porous surface, ideal for holding sauces.
Slow drying at low temperature contributes to the stability of the shape and its excellent cooking performance.
A pasta designed for flavourful sauces and traditional Italian recipes.
Fusilloni – Strampelli
Strampelli Fusilloni are the monumental expression of short pasta from Amatrice, made with 100% Lazio-grown durum wheat from a fully traceable supply chain.
Characterised by a broad and generous spiral, these large-format fusilli are produced using bronze-die extrusion, which gives them exceptionally high porosity.
The slow drying process at low temperatures preserves the protein structure of the grain, ensuring outstanding cooking resistance and an authentic wheat flavour.
A spectacular and technically crafted pasta shape, ideal for holding rich sauces and showcasing the excellence of Lazio’s pasta-making tradition in every gourmet preparation.
Natalis - Araj
Natalis Araj is an artisanal pasta that interprets Sardinian tradition through careful, contemporary processing of selected durum wheat semolina.
Designed to enhance the region’s gastronomic culture, it stands out for its balanced structure and production process based on traditional methods.
Bronze-die extrusion gives the surface a rough and porous texture, ideal for holding sauces.
Slow drying contributes to the stability of the pasta shape.
The result is a versatile pasta, suitable for rich sauces and recipes from Mediterranean and Sardinian cuisine.
Classic Fusilli - Pasta Zito
The Pasta Zito Classic Fusilli elevate the concept of artisanal pasta thanks to a triple-helix structure designed for maximum culinary performance.
Produced in Rome by master pasta maker Daniele Zito, they are made from an organic blend of rice and sorghum stone-ground to give them a rounded flavour and a natural amber colour.
Bronze-die extrusion ensures superior porosity, while the slow-drying process at low temperatures preserves the integrity of the raw ingredients.
Carefully packaged to preserve the natural fragrance of the grains, these fusilli offer impeccable cooking performance, making them the ideal choice for those seeking an excellent alternative to traditional pasta without sacrificing taste.
Guttiau Bread - Su Guttiau
Guttiau Bread from Su Guttiau represents a delicious evolution of the classic Pane Carasau.
The Sardinian name, meaning "drizzled", perfectly describes its preparation: thin, crispy sheets of durum wheat semolina are generously drizzled with extra virgin olive oil and a pinch of sea salt, then returned to the oven.
This brief additional toasting gives the bread an enhanced crispiness and an intense, savoury flavour, turning it into an irresistible snack or a perfect accompaniment.
The addition of oil and salt enhances the natural notes of the raw ingredients, making it a versatile choice for appetisers while remaining faithful to the Sardinian baking tradition.
Organic and traditional pasta of durum wheat flour - produced by the company of Thiesi Tanda & Spada
Package: 500 gr
Try Malloreddus with a sausage and saffron sauce, perfect with grated Fiore Sardo cheese - accompanied by a Cannonau di Sardegna
Or you can serve them with a sauce of fish and bottarga from Cabras - in this case we recommend a Vermentino di Gallura Docg
Spirulina Fusilli - Pasta Zito
Pasta Zito's Spirulina Fusilli represent the meeting point between Roman pasta-making craftsmanship and the nutritional innovation of superfoods.
Made with an organic blend of rice and sorghum, these fusilli incorporate the highest-quality spirulina, giving them an intense forest-green colour and a unique vegetal aromatic profile.
The bronze-die extrusion creates a rough, porous spiral, ideal for capturing every type of sauce, while slow drying at low temperatures preserves the properties of the microalgae and guarantees impeccable cooking performance.
An artisanal speciality created by Daniele Zito for those seeking a distinctive, healthy first course with technically perfect gastronomic performance.
Pappardelle di Campofilone BIO - Marcozzi di Campofilone
The Pappardelle di Campofilone BIO from Marcozzi pasta factory are a noble specialty combining the impressive character of this pasta shape with the transparency of organic farming.
Made with organic Italian durum wheat semolina and fresh organic eggs, these pappardelle feature a wide, porous and incredibly silky pasta sheet.
The artisanal production process and slow drying at low temperatures preserve the nutritional richness and authentic flavor of the certified raw materials.
A gastronomic excellence offering an authentic aroma and flavor, ideal for embracing rich sauces, game ragù or hearty Mediterranean-style organic condiments.
Square Spaghetti – Strampelli
Strampelli Square Spaghetti represent a highly distinctive structural variation, made in Amatrice using 100% durum wheat grown in Lazio.
Their characteristic square cross-section, achieved through bronze-die extrusion, gives this long pasta shape a substantial texture and a rough surface, ideal for holding rich, dense sauces.
Thanks to the slow drying process at low temperatures, the spaghetti retains an exceptional wheat fragrance and offers impeccable cooking resistance.
A technical and contemporary pasta shape that pays tribute to the research of Nazareno Strampelli, offering a unique tactile experience on the palate, rooted in the finest artisanal tradition of Lazio.
Campofilone Tonnarelli - Marcozzi di Campoflione
The Campofilone Tonnarelli from the Marcozzi pasta factory represent the ultimate expression of substantiality within the village's range of egg pasta specialities.
Characterised by a distinctive square cross-section and a rich pasta sheet (35.3% fresh eggs), these tonnarelli offer an exceptional al dente texture, ideal for those who prefer pasta with a substantial structure.
Made with Italian durum wheat semolina and naturally slow-dried, the pasta develops a velvety porosity, perfect for enhancing refined sauces such as white truffle or more substantial seafood sauces.
An exceptional pasta shape that combines the firmness of artisanal pasta with the authentic fragrance of the culinary tradition of the Marche region.
Paccheri - Pastificio Italyca
Paccheri Bio by Pastificio Italyca are the quintessential large-format short pasta, made with 100% Italian organic durum wheat semolina.
Produced in Grottole, in the heart of Basilicata, these imposing cylinders undergo an artisanal process based on bronze-die extrusion and slow natural drying.
Their generous structure and remarkably porous surface make them the perfect vessel for rich sauces and traditional Mediterranean seasonings.
A certified excellence that guarantees outstanding cooking firmness and the authentic flavour of Lucanian wheat, with no compromise between quality and environmental sustainability.
Malloreddus - Su Guttiau
Malloreddus Su Guttiau are the soul of Sardinia, a dried pasta that combines tradition and quality.
Known as Sardinian gnocchetti, their unmistakable shape of small ridged shells is essential for holding every sauce, ensuring a rich and satisfying experience.
The company Su Guttiau uses only the finest durum wheat semolina and water, without additives, for a natural and genuine product.
The pasta is made using bronze-die extrusion, which creates an exceptional rough surface that binds perfectly with sauces.
Slow, low-temperature drying ensures an excellent cooking resistance.
Recognised as a Traditional Agri-Food Product (PAT Sardinia), Malloreddus are perfect for the historic Campidanese-style recipe (with sausage and saffron), but their versatility also extends to fish and vegetable sauces.
Choosing this pasta shape is an invitation to experience authentic Sardinian flavour.
Sardinian gnocchi fresh pasta produced by the artisans of Baradili, according to the ancient recipe of Marmilla
Conf. 500 gr
We have collected on our site e-commerce the typical food products most representative of Sardinia
Try the Sardinian gnocchi with boar sauce produced by Rosalba Cau
Or with some grated pecorino cheese - they are perfect with some grated mullet bottarga
BIO Bucatini – Pasta Mannetti
Mannetti BIO Bucatini embody the essence of the cuisine of Amatrice, proudly bearing the recognition of Traditional Agri-Food Product (PAT).
Made with 100% Italian organic durum wheat semolina, these bucatini are distinguished by their characteristic central hole and substantial texture.
The artisanal production process with slow extrusion and drying at mild temperatures preserves the nutritional integrity and authentic flavour of the wheat.
Ideal for traditional recipes, they offer excellent porosity and outstanding cooking resistance, all enclosed in recyclable paper packaging with a reduced environmental impact.
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Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used.
