Ricotta and spinach ravioli - Pastificio Santa Margherita

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

Whole wheat 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 Very ancient Sardinian bread, of Arab origin. Prepared with whole wheat durum flour, water, salt and yeast.

Organic guttiau bread. Package: 250 gr

Fregula sarda. Sardinian traditional pasta Among the varieties of pasta that distinguishes our island, a particular place is played by the Sardinian fregula, mistakenlycalled fregola, from the food market.It is a term of Latin origin that could translate to the word 'crumble'. The link of thefregula with an ancient tradition that hides a millenary origin. Box - 500 gr

Fregula: traditional Sardinian pasta of durum wheat flour, produced by Tanda & Spada, a company of Thiesi Conf. 500 gr Online sales of traditional foods of Sardinia Discover our local flavors: Fiore Sardo, mullet roe, thorny artichoke and wild thistle Our wines: Carignano del Sulcis, Cannonau di Saregna, Vermentino and Bovale

Lemon Fettuccine - Marcozzi di Campoflione The Lemon Fettuccine from the Marcozzi pasta factory are a fresh and sunny interpretation of the classic Campofilone egg pasta. Made with Italian durum wheat semolina, fresh eggs and natural lemon flavour, these fettuccine stand out for their porous pasta sheet and a persistent citrus note that invites you to taste them. The artisanal processing and slow drying at low temperatures preserve the delicacy of the fruit, resulting in fragrant pasta with a velvety texture on the palate. A gastronomic specialty perfect for those seeking an authentic fragrance, ideal to pair with crustaceans, seafood or simple butter and mint emulsions.

Durum wheat flour pasta produced by Tanda & Spada, a Sardinian company Package: 500 gr Fregula is a typical product of the Sardinian food tradition, usually it is cooked with fish sauce, topped with bottarga of Cabras, or with the meat sauce, like Sardinian sausage or porcini mushrooms. Excellent is also the fregula with sauteed artichokes

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

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

Fettuccine with Nettle - Marcozzi di Campoflione The Fettuccine with Nettle from pasta maker Marcozzi are a refined specialty that celebrates the deep connection between the pasta-making tradition of Campofilone and the wild herbs of the local area. Made with Italian durum wheat semolina, fresh eggs and high-quality dried nettle, these fettuccine offer a porous pasta sheet and a unique balsamic aromatic profile. The artisanal production process and slow drying at low temperatures preserve the mineral qualities and authentic flavor of the herb, resulting in a velvety pasta with great character. A gastronomic specialty perfect for those seeking an authentic fragrance, ideal with white sauces, mild cheeses or simple dressings based on butter and sage.

Classic Rainbow Malloreddus - Araj Araj Classic Rainbow Malloreddus are a speciality of Sardinian tradition, a colourful reinterpretation of the typical Sardinian gnocchetti. Made with durum wheat semolina grown in Sardinia, they combine artisanal craftsmanship with natural ingredients such as tomato, spinach, and saffron. The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous texture. The compact, ridged shape is ideal for holding sauces, enhancing both traditional recipes and creative Mediterranean dishes.

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

Organic guttiau bread. Package: 250 gr

Maccheroncini di Campofilone I.G.P. - Marcozzi di Campoflione The Maccheroncini di Campofilone I.G.P. from the Marcozzi pasta factory represent the highest expression of the pasta-making tradition of the Marche region. This egg pasta, unique for its extremely thin pasta sheet, is made exclusively with 100% Italian durum wheat semolina and fresh eggs, without the addition of water. Thanks to the Indicazione Geografica Protetta certification, each package guarantees an outstanding product, characterised by extraordinary porosity that allows sauces to cling to the pasta in a unique way. Their thin, thread-like shape and quick cooking time make them the ideal pasta shape for the most refined first courses of traditional artisanal Mediterranean cuisine.

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 classic maccarrone de busa. This pasta takes its name from the tool with which they are prepared. It has Barbaric origins, an internal and mysterious area of ​​Sardinia Box - 500 gr