Malloreddus sardi - Pastificio Trigale - Sardinian food
Malloreddus or Sardinian or Ciggioneddi dumplings (= smaller malloreddus) as you hear in the north of the island, is a
type of short pasta with a shape similar to the opening of small shells, it is the most prepared traditional dish in Sardinia
on all occasions.
They can be eaten with various meat sauces such as wild boar, lamb and sausage, and sprinkled with pecorino cheese
Sardinian.
The malloreddus have existed for hundreds of years, they were prepared by the housewives by obtaining before the balls of
pasta that were subsequently crushed on ciuliri, typical straw baskets.
The term Malloreddus is a diminutive of mallori, which in Campidanese Sardinian means bull. Consequently malloreddus
it would mean calves, as they bring to mind the pot-bellied calves as they appear when new born.
Malloreddus sardi - Pastificio Trigale - Sardinian products
We, f.lli Pinna, with the Trigale pasta factory have decided to embark on a fascinating journey, handed down by our ancestors, in a sector, that of artisanal pasta, as old as it is suggestive. It was born as a commitment to escape what we call food terrorism that invades our pantries. By giving our production a representative and emblematic name, '' Trigale '', a Sardinian-Logudorese adjective meaning '' fruitful of wheat '', we intend to emphasize that our production is not only fruitful of wheat but exclusively Sardinian wheat, wheat of the our island, wheat of our uncontaminated and wild Contrade.
The importance of raw materials for us is everything. Our main goal is to offer high quality products as the ancient Sardinian culinary tradition commands. We intend to promote the formula "Sardinia supports Sardinia", with a production at km 0.
We carefully select our supply chain, because we are convinced that Sardinian cereal growing is increasingly able to satisfy, with niche cultivation, the needs of consumers attentive to the quality and healthiness of food.
Water, in production, plays a very important role for this reason we have chosen to use the clear granite spring of Gallura of Sardinia as a water supply.
There is a large production of whole wheat pasta. As far as flavored pasta is concerned, we use the cannonau Burlato di Sorso, also we have pasta flavored with Sardinian organic myrtle, organic Sardinian chilli and turmeric.
Supporting the ancient tradition of a silent island among the oldest and most beautiful in the world, far away, secluded and closed in its archaic and severe land, we offer you from the Gulf of Asinara, with the hospitality that distinguishes us, a pasta from sunny perfume, with a clear and crystalline sea flavor, unique, for the aromas of the ancient Sardinian durum wheat.
