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.

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.

BIO Spaghetti – Pasta Mannetti Mannetti BIO Spaghetti represent the timeless icon of Amatrice’s traditional long pasta, proudly bearing the prestigious Traditional Agri-Food Product (PAT) designation. Made exclusively with 100% Italian organic durum wheat semolina and pure spring water, these spaghetti are the result of sustainable farming practices that protect biodiversity. The artisanal production process, featuring slow extrusion and drying at mild temperatures, gives the pasta exceptional porosity and outstanding cooking resistance. Packaged in recyclable paper, they are the perfect choice for those seeking authentic flavour while respecting the environment.

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.

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.

Calamarata - Pastificio Futuro Pastificio Futuro Calamarata is a durum wheat semolina pasta shape that embodies the excellence of Roman artisanal food production. Made in the workshop located inside the Casal del Marmo Juvenile Detention Centre, this pasta features bronze-die extrusion, which gives it a rough surface that is perfect for holding sauces. Thanks to slow drying at low temperatures, it preserves its organoleptic properties and the authentic aroma of wheat. Choosing this product means choosing superior quality while supporting a concrete project of social economy and social reintegration.

Traditional organic 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 250 gr Sale of Sardinian typical products online - on our e-commerce

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

Strozzette - Pastificio Italyca The Organic Strozzette from Pastificio Italyca are a lively and versatile short pasta shape, made with 100% Italian organic durum wheat semolina. Produced in the artisan workshop in Grottole, they are distinguished by their slightly rolled shape, recalling the rural tradition of Basilicata. The bronze-die extrusion gives them an optimal porous surface, while slow drying at low temperatures preserves their nutritional integrity and the authentic flavour of the wheat. A certified organic product that guarantees excellent cooking resistance, ideal for enhancing simple sauces or more elaborate dressings typical of the Mediterranean diet.

Spirulina Caserecce - Pasta Zito Pasta Zito's Spirulina Caserecce represent the pinnacle of the gastronomic research of master pasta maker Daniele Zito. This specialty combines a refined organic blend of rice and sorghum with the purity of high-quality spirulina, giving the pasta a natural emerald-green color and a unique aromatic profile with delicate vegetal notes. Bronze-die extrusion gives the caserecce a textured, rough surface that enhances every sauce, while slow drying at low temperatures preserves the product's color and structural integrity. An innovative and technically perfected pasta shape, designed for those who wish to combine high-end Roman artisan cuisine with the biodiversity of exceptional functional ingredients.

Sardinian handmade fregula, organic certified, made from Cappelli durum wheat. 500 gr package This type of Fregula is made pretty much as it was two hundred years ago by elderly ladies of Sardinia, with the xivedda, water, and durum wheat - tests our Sardinian food

Malloreddus or Sardinian or Ciggioneddi dumplings (= smaller malloreddus) as you hear in the north of the island, is atype of short pasta with a shape similar to the opening of small shells, it is the most prepared traditional dish in Sardiniaon all occasions. Box - 500 gr

Culurgiones, ravioli stuffed with fresh cheese, mint and potatoes, handmade by artisans of Sadali.Packaging: 1 kg - about 38 culurgionesBuy online the best and most valuable specialities produced in Sardinia

Fettuccine with Spinach - Marcozzi di Campoflione The Fettuccine with Spinach from pasta maker Marcozzi are a classic and nutritious variation of Campofilone egg pasta. Made with Italian durum wheat semolina, fresh eggs and carefully selected spinach, these fettuccine stand out for their natural green color and their pasta sheet with a velvety porosity. The artisanal production process and slow drying at low temperatures preserve the organoleptic qualities of the ingredients, resulting in fragrant pasta rich in flavor. An excellent gastronomic specialty, ideal for those seeking an authentic fragrance, perfect with meat sauces, cheese sauces or simple dressings based on seasonal vegetables.

Fregula, traditional dry pasta of Sardinia, produced by the expert baker of Oristano, Stefano Corona Conf. 500 gr Online sales of the best Sardinian and Italian food products - here you can find all your favorite ingredients to flavor your courses or try new flavors: Cabras bottarga, Fiore Sardo Pdo, Pecorino cheese and pork sausage

Maccarrones de Busa, Sardinian handmade pasta made in Nuoro.Size - 500 grThis Sardinian pasta takes its name from the tool with which it is prepared and that is the ferretto, which in Sardinian is called "busa" or "ferrittu"The minimum order of this product can be spread over different products of this company, such as culurgiones, panadas and malloreddus, send us an email!