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.

Fresh ravioli stuffed with ricotta and spinach produced by the artisans of Baradili, according to the ancient recipe of Marmilla Package: 500 gr Online sales of the best Sardinian food products Try the ravioli of Baradili with a sprinkling of mullet roe or with a little 'of grated salted ricotta cheese

Organic paccherucci rigati, made in Sardinia - Pastificio dei Profeti We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature. Box: 12 x 500 gr

Spirulina Mezze Maniche - Pasta Zito Pasta Zito's Spirulina Mezze Maniche represent a masterful synthesis between the tradition of great Roman pasta shapes and the innovation of organic superfoods. Made with a selected blend of rice and sorghum, these mezze maniche incorporate pure spirulina, which gives them a deep emerald colour and an aromatic profile with delicate vegetal notes. The bronze-die extrusion process ensures a rough surface capable of holding complex sauces, while slow drying at low temperatures preserves the precious sensory properties of the ingredients. An outstanding artisanal product created by Daniele Zito, designed for those who wish to combine the benefits of a mindful diet with the timeless pleasure of pasta offering impeccable cooking performance.

Onion 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

Tagliolino - Pastificio Italyca Tagliolini Bio by Pastificio Italyca represent the most delicate and refined expression of long pasta from Basilicata. Made with 100% Italian organic durum wheat semolina, these fine strands are produced in the Grottole area using a rigorous artisanal method that includes bronze-die extrusion and slow natural drying. Their slender shape is designed to ensure quick and even cooking, while maintaining a porous texture that is ideal for embracing refined and aromatic sauces. A certified product that combines the lightness of this delicate pasta shape with the strength of organic wheat from Basilicata, offering an authentic and sustainable gourmet experience.

Campofilone Pappardelle - Marcozzi di Campoflione The Campofilone Pappardelle from the Marcozzi pasta factory represent the most generous and sumptuous pasta shape of the Marche culinary tradition. Made with 100% Italian durum wheat semolina and fresh eggs, they stand out for their generous width, making them perfectly suited to the most intense sauces of mountain and traditional meat-based cuisine. Traditional craftsmanship and slow drying give these pappardelle a pleasantly rough texture and remarkable body, ensuring excellent cooking resistance. An exceptional product that releases the authentic fragrance of egg pasta, ideal for those seeking a distinctive and full-bodied gastronomic experience in the tradition of Campofilone.

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

Classic Mezze Maniche - Pasta Zito Pasta Zito Classic Mezze Maniche are the ideal shape for those who love a substantial texture and the ability to hold generous amounts of sauce. Artisanal produced in Rome, these mezze maniche are made from an organic blend of rice and sorghum stone-ground to give the pasta a firm structure and a deep flavour. Thanks to bronze-die extrusion, the surface is rough and ready to bind with rich sauces, while slow drying at low temperatures preserves the original fragrance of the grains. An excellent product that combines traditional pasta-making craftsmanship with the technological research of Daniele Zito, ensuring superior cooking resistance and a natural amber colour that enhances every first course of Mediterranean cuisine.

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.

Malloreddus with organic chili pepper.  Made in Sardinia by Pastificio Trigale Box - 500 gr

Classic Fusilli - Pasta Zito The Pasta Zito Classic Fusilli elevate the concept of artisanal pasta thanks to a triple-helix structure designed for maximum culinary performance. Produced in Rome by master pasta maker Daniele Zito, they are made from an organic blend of rice and sorghum stone-ground to give them a rounded flavour and a natural amber colour. Bronze-die extrusion ensures superior porosity, while the slow-drying process at low temperatures preserves the integrity of the raw ingredients. Carefully packaged to preserve the natural fragrance of the grains, these fusilli offer impeccable cooking performance, making them the ideal choice for those seeking an excellent alternative to traditional pasta without sacrificing taste.

Malloreddus - Su Guttiau Malloreddus Su Guttiau are the soul of Sardinia, a dried pasta that combines tradition and quality. Known as Sardinian gnocchetti, their unmistakable shape of small ridged shells is essential for holding every sauce, ensuring a rich and satisfying experience. The company Su Guttiau uses only the finest durum wheat semolina and water, without additives, for a natural and genuine product. The pasta is made using bronze-die extrusion, which creates an exceptional rough surface that binds perfectly with sauces. Slow, low-temperature drying ensures an excellent cooking resistance. Recognised as a Traditional Agri-Food Product (PAT Sardinia), Malloreddus are perfect for the historic Campidanese-style recipe (with sausage and saffron), but their versatility also extends to fish and vegetable sauces. Choosing this pasta shape is an invitation to experience authentic Sardinian flavour.

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

Chili pepper 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

Classic Saffron Malloreddus - Araj Araj Classic Saffron Malloreddus are one of the most authentic expressions of Sardinian pasta-making tradition. Made with durum wheat semolina grown in Sardinia, they are enriched with San Gavino saffron, an iconic ingredient of the island’s gastronomic culture. The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous surface. The typical Sardinian gnocchetti shape is ideal for holding sauces and enhancing traditional Mediterranean recipes.