Traditional Carasau. This is the typical bread of Barbagia, one of the symbols of the Sardinian cuisine. In some areas of Nuoro, the carasau bread is called pane Fresa. Pack of 800 gr It is an ancestral bread, cooked twice in a stone oven, which has remained unchanged over the centuries.

Whole Carnarolis made in the green and yellow fields near Oristano, Sardegna Package: 500 gr The organic rice is the result of very accurate and agronomic techniques processes that do not use synthetic chemicals. Try our best Sardinian rice in our Sardinian food e-store where you can find the best Italian food

Organic ruffi, 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

Fresh ravioli stuffed with almonds produced by the wise artisans of Baradili, according to the ancient recipe of Marmilla Conf. 250 gr Try the sweet almond ravioli with a Malvasia of Angioi or Zarelli, or combine them to a Vernaccia di Oristano, Famiglia Orro

Tagliolino - Pastificio Italyca Tagliolini Bio by Pastificio Italyca represent the most delicate and refined expression of long pasta from Basilicata. Made with 100% Italian organic durum wheat semolina, these fine strands are produced in the Grottole area using a rigorous artisanal method that includes bronze-die extrusion and slow natural drying. Their slender shape is designed to ensure quick and even cooking, while maintaining a porous texture that is ideal for embracing refined and aromatic sauces. A certified product that combines the lightness of this delicate pasta shape with the strength of organic wheat from Basilicata, offering an authentic and sustainable gourmet experience.

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.

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.

Carasau gluten free - Madrigali - Sardinian food wholesale Size - 40 x 250 gr Madrigali of Fonni is a company, whom finally manages to produce a great carasau bread especially for people with celiac disease; maintaining a great taste, incredibly adhering to traditional carasau bread. The craftsmen are able to obtain a thin bread dough, light-colored, lightly golden brown.

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.

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.

Chilli Fettuccine - Marcozzi di Campoflione The Chilli Fettuccine from the Marcozzi pasta factory are a distinctive specialty combining the excellence of Campofilone pasta with a bold and enticing spicy note. Made with Italian durum wheat semolina, fresh eggs and crushed chilli, these fettuccine stand out for their porous pasta sheet and vibrant colour. The artisanal processing and slow drying at low temperatures preserve the integrity of the chilli, ensuring pasta that releases warmth and aroma during cooking. A gastronomic specialty ideal for those seeking an authentic fragrance, perfect to enjoy with simple dressings based on oil, garlic or fresh tomato sauces.

Durum wheat flour pasta produced by Tanda & Spada, Sardinian company of Thiesi Package: 500 gr Sardinian typical food products online store - in our e-commerce we have gathered a wide selection of food products that express the best of Sardinian cuisine Try our Fiore Sardo, the mullet roe and the spiny artichoke

Cocciule Sarde - Su Guttiau Cocciule Sarde Su Guttiau are a traditional pasta shape that captures the essence of the Sardinian sea and land. Made exclusively with high-quality durum wheat semolina and water, their name comes from Sardinian and means "little shells". Their graceful and embracing shape is designed to perfectly hold every type of sauce. Thanks to the use of bronze dies, the pasta has a rough, porous surface, ideal for creating the perfect combination with creamy sauces or rich ragù. Cocciule are exceptional both with ricotta sauces and seasonal vegetables, and with classic meat ragù from the island's culinary tradition or typical fish sauces of the Mediterranean. Su Guttiau's attention to the production process guarantees a high-quality product with excellent cooking resistance.

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.

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

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