Caserecce , Cappelli durum wheat Pastificio - Artinpasta
Our production of Caserrecce is characterized by a bronze drawing and the use of all-Italian flour, Senatore Cappelli, little known but rich in beneficial properties and nutritional values that have made this perfect choice for the production of malloreddos.
Senatore Cappelli is definitely an element of the highest quality, in particular it is an aristate wheat - it contains the typical filaments of the grasses. It is also a very hard wheat and this means that the dough keeps al dente. From a nutritional point of view, a higher quantity of vitamins, minerals, lipids and amino acids are measured with respect to the common wheat. This also guarantees greater digestibility.
INGREDIENTS Senatore Cappelli durum wheat flour, water.
LENGTH: The dried Caserecce have a storage of 36 months in a cool and dry environment.
Our line of organic dry pasta is now marketed under the name of Pastaio di Nuoro, this to make our link with the territory and traditions even clearer to our customers. It is a selection of fine dried pasta such as Fregola and Malloreddos. From the beginning we decided to use only special and selected flours such as Kamut, Senatore Cappelli and Farro, all strictly Organic both in the ingredients and in the processing. This is to ensure a better nutritional intake and preserve the craftsmanship of the product.
For us, avoiding unnecessary steps and wasting energy is an obligation. For this reason we made sure to select all suppliers directly on our territory thus creating a short supply chain that starting from the ingredients and passing through their processing guarantees the final consumer an ethical approach to work and respect for the environment
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.
Long-grain aromatic rice - made by the company I Ferrari, in the Campidano of Oristano
500 gr package
Online sales of the best Sardinian food products - We have compiled the most valuable products of our tradition
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Spirulina Rigatoni - Pasta Zito
Pasta Zito's Spirulina Rigatoni elevate the great Roman pasta-making tradition by incorporating an exceptional superfood into an iconic pasta shape.
Produced in Daniele Zito's artisan workshop in Rome, these rigatoni are made from an organic blend of rice and sorghum enriched with pure spirulina, which gives them a natural forest-green colour and an aromatic profile featuring elegant vegetal notes.
The bronze-die extrusion process creates deep ridges and superior porosity, ideal for holding complex sauces.
Thanks to slow drying at low temperatures, the pasta maintains professional-quality al dente firmness, offering a versatile gastronomic experience that combines nutritional innovation with authentic artisanal pleasure.
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
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
Riso gioiello, black rice made in the fantastic area of Campidano, in Sardinia
Size - 500 gr
Its properties make it perfect for the preparation of unique courses of meat and fish, as a side dish or simply white dressed with olive oil and parmesan cheese.
Widest selection of Sardinian food products
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.
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.
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.
Size - 500 gr
Toasted Organic Sardinian Fregula
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
Spaghetti – Strampelli
Strampelli Spaghetti are the most iconic pasta shape of the Amatrice pasta factory, made exclusively with 100% durum wheat grown in Lazio, selected for its high protein content.
Thanks to traditional bronze-die extrusion, they have a rough and porous surface, ideal for binding with both simple and complex sauces.
The slow drying process at low temperatures preserves the integrity of the wheat, ensuring outstanding cooking resistance and an authentic wheat flavour.
A classic of Italian pasta-making, combining the scientific research of Nazareno Strampelli with the purity of Apennine spring water for an exceptional culinary experience.
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.
Ferricelli - Pastificio Italyca
The Organic Ferricelli from Pastificio Italyca represent the most authentic soul of Lucanian pasta, an elongated, twisted shape that recalls the traditional hand movements of the women who once made pasta in Matera.
Made exclusively with 100% Italian organic durum wheat semolina, these long, thin fusilli are produced in the artisanal workshop in Grottole.
Thanks to bronze-die extrusion and slow drying at moderate temperatures, Ferricelli have a porous surface and excellent cooking resistance.
A certified premium product that combines respect for the environment with the cereal-growing tradition of Basilicata, ideal for embracing the richest and most substantial sauces of Mediterranean cuisine.
Fregola - Araj
Araj fregola is a durum wheat semolina pasta distinguished by its characteristic oven-toasting process.
This step gives the product its golden colour and distinctive aromatic profile, while helping it retain a firm texture during cooking.
Thanks to its distinctive granular structure, this pasta is ideal for holding sauces and is perfectly suited to recipes featuring seafood, broths, soups, and dishes from the Mediterranean tradition.
Ravioli with borage leaves made in Montiferru by Sos Molinos
Packaging: 250 gr
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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
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.
Box 24 pz x 500 gr
Toasted Organic Sardinian Fregula
