Aromatic Thai - Risoristano

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 guttiau bread. Package: 250 gr

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.

Pane Carasau - Su Guttiau Su Guttiau's Pane Carasau, also known as "music paper" because of its exceptional thinness, is the emblem of Sardinia's pastoral tradition. Made from a simple dough of durum wheat semolina, water, salt and yeast, this bread is distinguished by its characteristic double baking in a wood-fired oven. This process, culminating in the carasatura stage (toasting), gives it its exceptional crispiness and long shelf life, making it the ideal food for shepherds during transhumance. The version produced by Su Guttiau follows the traditional artisan method, guaranteeing a genuine and versatile product. Perfect as a bread substitute at the table, served with cured meats and Sardinian cheeses, or as a base for traditional dishes such as Pane Frattau. A light and iconic food from Barbagia.

Cavatelli - Pastificio Italyca Cavatelli Bio by Pastificio Italyca are the emblem of artisanal short pasta from Basilicata, characterized by their distinctive hollow shape, which makes them particularly skilled at holding sauces. Produced in the municipality of Grottole, in the Matera Hills, these small masterpieces are made with 100% Italian organic durum wheat semolina, ensuring a short and certified supply chain. Thanks to bronze-die extrusion and slow drying at low temperatures, the cavatelli have a rough texture and a firm, resilient consistency. A historic pasta shape from Basilicata that combines the reliability of organic farming with the expertise of Mediterranean pasta-making, delivering an authentic and superior culinary experience.

Organic Sardinian Malloreddus - Pastificio dei Profeti The Pastificio dei Profeti preferred to make the recipe "simpler" to meet the tastes of all. Excellent in broth or prepared as risotto. Size - 500 gr

Fregula Sarda - Su Guttiau Su Guttiau's Fregula Sarda is the essence of Sardinian culinary tradition, made with durum wheat semolina and water, following the ancient tradition of hand rubbing. These small, irregular and porous spheres are then expertly oven-toasted, acquiring a golden colour and a distinctive rustic flavour. Recognised as a Traditional Agri-Food Product (PAT), Fregula is extremely versatile in the kitchen, offering excellent cooking resistance thanks to the toasting process. A genuine, high-quality product that brings the history and authentic flavours of Sardinia to the table, pairing perfectly with both seafood sauces and land-based preparations.

BIO Rigatoni – Pasta Mannetti Mannetti BIO Rigatoni represent a cornerstone of the traditional cuisine of Amatrice, proudly bearing the prestigious recognition of Traditional Agri-Food Product (PAT). Made exclusively from Italian organic durum wheat semolina and water from the Apennine springs, these rigatoni stand out for their generous diameter and deep ridges. The artisanal production process with slow extrusion, followed by low-temperature drying, ensures superior porosity and impeccable cooking resistance. Packaged in recyclable paper, they are the ideal pasta shape for those seeking outstanding organic food quality rooted in the history and culinary heritage of Lazio.

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

Ravioli with wild fennel made by Sos Molinos, in the wilds, romantic and timeless Montiferru mountains. Packaging: 250 gr The Sardinian food tradition is a complex subject, we have collected a small tip of the iceberg to introduce the millennial Nuraghi's world. And to do that, what better path than that dotted the nuragic stones?

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

Fregula: traditional Sardinian pasta of durum wheat flour, produced by Tanda & Spada, a company of Thiesi Conf. 500 gr Online sales of traditional foods of Sardinia Discover our local flavors: Fiore Sardo, mullet roe, thorny artichoke and wild thistle Our wines: Carignano del Sulcis, Cannonau di Saregna, Vermentino and Bovale

Seada (also sebada and sevada in the Sardinian language) is a typical Sardinian course based on semolina, cheese, honey (or sugar) as dressing.Packaging: 400 gr - 4 seadasBuy online the best and most valuable specialities produced in Sardinia

The malloreddos are undoubtedly the most popular Sardinian pasta. With their characteristic shape of striped shells they brought a piece of Sardinia to every corner of the world. Size - 500 gr

Farfalle - Pastificio Italyca The Organic Farfalle from Pastificio Italyca are a short and elegant pasta shape made exclusively with 100% Italian organic durum wheat semolina. Artisanally produced in Grottole, these "butterfly" pasta shapes are distinguished by their characteristic central pinch, creating a pleasant contrast in texture between the firmer centre and the thinner edges. The bronze-die extrusion provides an ideal porous surface for holding sauces, while slow drying at low temperatures preserves the nutritional integrity of Lucanian wheat. A certified organic product that combines refined aesthetics with outstanding cooking resistance, perfect for pasta salads or light Mediterranean sauces.

Sweet Ravioli of fresh pasta, stuffed with ricotta produced by the artisans of Baradili Package: 500 gr Online store - selection of the best Sardinian traditional food products Try our Sardinian cheese, salami, spiny artichokes, mullet bottarga and Cannonau di Sardegna