This is the typical bread of Barbagia, produced in the area of Nuoro
Organic Carasau bread - Il Vecchio Forno - Sardinian food
Features:
Glory of the Sardinian cuisine this is the bread of the ancient transhumance and it is entirely prepared with ingredients from organic farming (wheat flour, water, salt and yeast).
This is the traditional bread of Barbagia, one of the symbols of the Sardinian cuisine, with the characteristic thin sheets, tone and crisp. The processing very difficult, from a mixture of wheat flour and leavened worked togheter, are obtained small globes, which are wrapped in towels and let it rise again.
Since these are obtained with a rolling pin thin sheets of roundabouts, which are made rise fleece pressed well, becouse it not grow too much. Once placed in the oven, the sheets will swell like balloons; then he takes off, and with a quick move to cut along the circumference so as to obtain two disks, which are then put to cook so that they assume the characteristic crispness.
Organic Carasau bread - Il Vecchio Forno - Sardinian tradition
Handcraft spicy pepper cream.
212 gr jar
Sardinian food products - we have the best
Try our selected cheese: the casizolu, goat and pecorino cheese, caciotta, the marbled cheese of Thiesi and Fiore Sardo Pdo
Try the spicy pepper cream on a piece of carasau of Ovodda
Handcraft Mushrooms cream
212 gr jar
Sardinian food products - buy from our e-commerce the ingredients of Sardinian cuisine that you like most
Try Fiore Sardo cheese, the blue cheese from sheep, the organic salted ricotta cheese, the tuna or mullet roe from Cabras
Cream of Sardinian thorny artichoke.
90 gr jars
Perfect combined with mullet roe and Vernaccia.
For sale on our e-commerce of typical Sardinian products.
Quick and safe shipping worldwide.
Buy online the best Sardinian wine and food experiments, centuries of culinary tradition, solely to satisfy your elaborate tastes
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.
Size - 500 gr
Wholemeal Pane Carasau - Su Guttiau
Su Guttiau's Wholemeal Pane Carasau is a modern, flavourful version of traditional Sardinian bread, made with whole durum wheat semolina from Sardinia.
Known as "music paper" because of its exceptional thinness, this crispy bread is made using the ancient double-baking method in a wood-fired oven, ensuring its fragrance and remarkable shelf life.
The use of wholemeal semolina gives the sheet a slightly more rustic texture and a more intense, earthy flavour, highlighting the purity of its ingredients.
Ideal with fresh and aged cheeses or as a bread substitute with any meal, bringing authentic Sardinian tradition to the table with a touch of wholemeal flavour.
Classic Rigatoni - Pasta Zito
Pasta Zito's Classic Rigatoni represent the perfect synthesis between the great tradition of Roman cuisine and the innovation of organic raw materials.
Made in Daniele Zito's artisan workshop in Rome, these rigatoni stand out for their generous diameter and deep ridges, achieved through bronze-die extrusion.
The balanced blend of organic rice and sorghum, stone-milled, gives the pasta a firm structure and a flavor reminiscent of ancient grains.
Thanks to slow drying at low temperatures, the pasta maintains impeccable al dente texture and a natural amber color, making it the ideal base for the most iconic sauces of Lazio cuisine and for gourmet preparations that demand character and porosity.
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
Culurgiones, ravioli stuffed with fresh pecorino cheese, mint and potatoes, handmade by artisans of Ogliasra.Packaging: 1 kg - about 38 culurgionesFind online the best and most valuable food specialities produced in Sardinia
Trofie - Pastificio Italyca
The Organic Trofie from Pastificio Italyca are a Lucanian tribute to one of the most iconic shapes of the Mediterranean tradition, made exclusively with 100% Italian organic durum wheat semolina.
Produced in the village of Grottole, these small pasta spirals are distinguished by their tapered shape and characteristic twist, which allows them to hold sauces impeccably.
Bronze-die extrusion and slow drying at low temperatures give them a rough texture and exceptional cooking resistance.
A certified organic product combining the quality of Lucanian raw materials with a versatile shape, perfect for those seeking an authentic and wholesome gastronomic experience.
Onion Guttiau Bread with Extra virgin olive oil made by Il vecchio forno in Fonni
Box: 14 bags of 350 gr
Buy online the food products you prefere of our wide selection of Sardinian and Italian food products
Sage Fettuccine - Marcozzi di Campoflione
The Sage Fettuccine from the Marcozzi pasta factory are a tribute to the aromatic herbs of the garden and the tradition of homemade pasta.
Made with Italian durum wheat semolina, fresh eggs and selected sage, these fettuccine stand out for their porous pasta sheet and an exceptionally balanced aromatic bouquet.
The artisanal processing and slow drying at low temperatures preserve the integrity of the herb, resulting in fragrant pasta with a velvety texture on the palate.
A gastronomic specialty ideal for those seeking authentic fragrance, perfect to enjoy with simple dressings based on clarified butter or delicate Parmesan creams.
Whole Wheat Calamarata - Pastificio Futuro
Pastificio Futuro Whole Wheat Calamarata is the ideal choice for those looking for a rustic, authentic flavour combined with the excellent qualities of whole durum wheat semolina.
Produced in the Casal del Marmo workshop in Rome, this pasta retains all parts of the grain, offering an intense aromatic profile and a firm, substantial texture.
Thanks to bronze-die extrusion and slow drying at low temperatures, each ring has an exceptionally porous surface and excellent cooking performance.
An outstanding product combining high gastronomic quality with the social value of Cooperativa Gustolibero.
Malloreddus Rustici Arcobaleno - Araj
Malloreddus Rustici Arcobaleno Araj are a colourful reinterpretation of the tradition of Sardinian gnocchetti, one of the most iconic formats of artisanal Sardinian pasta.
Made with selected durum wheat semolina, they stand out for their distinctive traditional production process, which combines the classic dough with natural variations that create a characteristic range of colours.
Bronze-die extrusion gives the pasta a rough, porous surface, ideal for holding sauces and seasonings.
The result is a pasta with a strong visual impact and a firm structure, designed to enhance recipes from Sardinian and Mediterranean cuisine.
Ferricelli - Pastificio Italyca
The Organic Ferricelli from Pastificio Italyca represent the most authentic soul of Lucanian pasta, an elongated, twisted shape that recalls the traditional hand movements of the women who once made pasta in Matera.
Made exclusively with 100% Italian organic durum wheat semolina, these long, thin fusilli are produced in the artisanal workshop in Grottole.
Thanks to bronze-die extrusion and slow drying at moderate temperatures, Ferricelli have a porous surface and excellent cooking resistance.
A certified premium product that combines respect for the environment with the cereal-growing tradition of Basilicata, ideal for embracing the richest and most substantial sauces of Mediterranean cuisine.
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.
Long-grain aromatic rice - made by the company I Ferrari, in the Campidano of Oristano
500 gr package
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Fettuccine di Campofilone BIO - Marcozzi di Campoflione
The Fettuccine di Campofilone BIO from pasta maker Marcozzi are the purest expression of Marche pasta-making tradition, created for those seeking mindful eating without compromising on excellence.
Made exclusively with organic Italian durum wheat semolina and fresh organic eggs, these fettuccine stand out for their incredibly thin pasta sheet and superior porosity.
The artisanal production process and slow drying at low temperatures preserve the nutritional integrity and authentic flavor of the certified raw materials.
An excellent product that guarantees an authentic fragrance, ideal for enhancing organic dressings and light sauces inspired by the Mediterranean diet.
Organic linguine, made in Sardinia - Pastificio dei Profeti
We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature.
Box: 20 x 500 gr
