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 Cappelli - Artinpasta - Pastificio Artinpasta
Size - 500 gr
Fregola Bio grano Cappelli - Artinpasta - Pastificio Artinpasta
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.
We use the Senatore Cappelli wheat variety, an all-Italian variety that is unknown to most people.It has an ancient history that comes from cultivations in Puglia and Basilicata.We selected Senatore Cappelli flour to propose a valid and healthy fregola alternative, with a greater quantity of vitamins, minerals, lipids and amino acids than the common wheat.It is organic dry pasta certified from the raw material to the final processing process.
INGREDIENTS: Bio Senatore Cappelli durum wheat flour, water.
DURATION: 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.
Organic 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
Ravioli with borage leaves made in Montiferru by Sos Molinos
Packaging: 250 gr
We chose for you the best way to impress your palate - buy online Sardinian products of our territory
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.
Cavatellini - Pastificio Italyca
Cavatellini Bio by Pastificio Italyca are the small and refined version of classic cavatelli, created for those who do not want to give up an artisanal texture even in more delicate preparations.
Produced in the workshop in Grottole, in the Matera Hills, these small treasures made from 100% Italian organic durum wheat semolina are the result of a short, certified supply chain.
Bronze-die extrusion gives them a finely porous surface, while slow, low-temperature drying preserves the elasticity of the starch fibre.
A precious and versatile pasta shape that combines the convenience of a small-calibre short pasta with the excellence of Basilicata's cereal-growing tradition.
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 ricotta and lemon produced by the artisans Santa Margherita of Baradili - produced according to ancient recipe of Marmilla
Package: 500 gr
Try the ravioli with a sprinkling of mullet roe or our selection of Sardinian handmade sauces
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
Organic chickpea pasta - Amo la pasta
Bag - 250 gr
The chickpea pasta, like all Amo la Pasta products, is made starting from raw flour, drawing the pasta through bronze at low pressure
Mezze Penne – Pastificio Futuro
The Mezze Penne from Pastificio Futuro are a staple of everyday Italian cuisine, elevated to a higher level through entirely artisanal craftsmanship.
Produced in the Casal del Marmo workshop in Rome, these mezze penne are made with high-quality durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures.
Their slender shape and deep external ridges are designed to ensure excellent cooking resistance and an ideal porous surface for all types of sauces.
Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining outstanding taste with the value of solidarity.
Classic Rainbow Malloreddus - Araj
Araj Classic Rainbow Malloreddus are a speciality of Sardinian tradition, a colourful reinterpretation of the typical Sardinian gnocchetti.
Made with durum wheat semolina grown in Sardinia, they combine artisanal craftsmanship with natural ingredients such as tomato, spinach, and saffron.
The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous texture.
The compact, ridged shape is ideal for holding sauces, enhancing both traditional recipes and creative Mediterranean dishes.
Penne Rigate – Pastificio Futuro
The Penne Rigate from Pastificio Futuro are an emblem of Italian short pasta, transformed into a gastronomic excellence through artisanal craftsmanship with no compromises.
Produced in the Casal del Marmo workshop in Rome, these penne are made with carefully selected durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures.
The deep ridges and porous surface are designed to hold every type of sauce, ensuring excellent cooking resistance and authentic flavor.
Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining high-quality food with the value of solidarity.
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
Black Carasau bread - produced by the cooks of the restaurant Gicappa, Oliena
The recipe of this bread is in practice the same to that of traditional carasau bread, with a small addition of vegetable charcoal powdered
Pack: 1 kg
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.
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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.
