Very ancient Sardinianbread, of Arab origin. Prepared with whole wheat durum flour, water, salt and yeast.
Toasted by the ancient Sardinians to increase its conservation capacity, it is the bread of transhumance. Dietetic food, it differs from the classic "Carasau" because the flour is used completely, without the separation of the bran.
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).
It is an ancestral bread, cooked twice in a stone oven, which has remained unchanged over the centuries.
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.
Fonni Carasau bread - Il Vecchio Forno - Sardinian tradition
Lemon liqueur
0.50 l bottle
Crafts limoncino produced by Lucio & Nunzia in Riola, with Sardinian lemons, created following a traditional recipe
Careful selection of Sardinian products, the most representatives of our tradition - we have gathered the finest wines and excellent cheeses from small producers
Handcraft fava beans cream
212 gr jar
Sardinian food products - we have selected only the best to bring it to your table
The cream of Sardinian fava beans can be a great appetizer, if spread on carasau or pistoccu bread
Quick and safe shipping in Europe
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
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.
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 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
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.
Fusilloni - Pastificio Futuro
Pastificio Futuro Fusilloni represent the perfect meeting point between the mastery of Italian pasta-making craftsmanship and a project of profound human value.
Artisanal pasta produced in the workshop located inside the Casal del Marmo Juvenile Detention Centre in Rome, these generous spirals stand out for their bronze-die extrusion, which gives the surface an exceptionally rough texture.
The use of slow drying at low temperatures preserves the natural characteristics of the durum wheat semolina, ensuring excellent cooking performance and an authentic flavour reminiscent of ripe wheat.
Ridged Ditalini – Pastificio Futuro
Pastificio Futuro Ridged Ditalini are the outstanding pasta shape for soups and traditional rustic dishes elevated by superior artisanal craftsmanship.
Produced in the professional workshop at Casal del Marmo in Rome, these small durum wheat semolina cylinders stand out for their deep external ridges and bronze-die extrusion, ensuring unparalleled porosity.
Slow drying at low temperatures preserves the grain’s fragrant aroma while ensuring excellent cooking resistance, even in longer preparations.
Every pack contributes to the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with tangible ethical value.
Fusilli - Pastificio Italyca
The Organic Fusilli from Pastificio Italyca are a timeless classic of the Mediterranean diet, made with 100% Italian organic durum wheat semolina.
Artisanally produced in Grottole, they stand out for their perfect spiral shape, obtained through bronze-die extrusion to ensure an exceptionally porous surface.
Slow drying at low temperatures preserves the organoleptic qualities of Lucanian wheat, ensuring impeccable cooking resistance and an elastic texture.
A versatile and genuine pasta shape, ideal for holding every type of sauce, celebrating the excellence of organic farming and the pasta-making tradition of Southern Italy.
Seadas with casizolu
Seadas are a typical sweet of the pastoral tradition of Sardinia. Traditionally the seadas sere considered as a main course of the meal, now mostly are interpreted as a sweet.
Packaging - 4 seadas: 600 gr
Safe and quick shipping - Buy the best Sardinian food
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.
Traditional Sardinian pasta, with durum weath and squid ink - produced by a small company of Thiesi, Tanda & Spada
1 pallet - 64 box (20 x 500 gr) 640 kg
Here you can find everything about the Sardinian culinary tradition of high quality
We have collected the best Sardinian cheese, the smoked fish, pickles and the more valuable olive oil; carasau flatbread and traditional pasta
Organic Spaghetti, 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
Bucatini – Strampelli
Strampelli Bucatini are an emblem of the gastronomic culture of Amatrice, made with carefully selected 100% durum wheat grown in Lazio.
This long pasta shape, characterised by its distinctive central hole, is made using bronze-die extrusion, which enhances its porosity and ability to hold sauces.
Thanks to a slow drying process at controlled temperatures, the bucatini retain exceptional cooking resistance and an intense aromatic profile.
Perfect for the region’s historic recipes, they represent the ideal union between the cereal expertise of Nazareno Strampelli and the artisanal excellence of Lazio’s short supply chain.
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
The Filindeu is a pasta of the pastoral tradition of Sardinian Barbagia.
Made entirely by hand from a few experts, today Filindeu is a delicious course, almost impossible to find.
Package: 1 kg
You can find it on sale - on request - in our traditional Sardinian products
