Ravioli of ricotta and saffron - Pastificio Santa Margherita

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

BIO Bucatini – Pasta Mannetti Mannetti BIO Bucatini embody the essence of the cuisine of Amatrice, proudly bearing the recognition of Traditional Agri-Food Product (PAT). Made with 100% Italian organic durum wheat semolina, these bucatini are distinguished by their characteristic central hole and substantial texture. The artisanal production process with slow extrusion and drying at mild temperatures preserves the nutritional integrity and authentic flavour of the wheat. Ideal for traditional recipes, they offer excellent porosity and outstanding cooking resistance, all enclosed in recyclable paper packaging with a reduced environmental impact.

Organic ruffi, made in Sardinia - Pastificio dei Profeti We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature. Box: 20 x 500 gr

Wholemeal Pane Carasau - Su Guttiau Su Guttiau's Wholemeal Pane Carasau is a modern, flavourful version of traditional Sardinian bread, made with whole durum wheat semolina from Sardinia. Known as "music paper" because of its exceptional thinness, this crispy bread is made using the ancient double-baking method in a wood-fired oven, ensuring its fragrance and remarkable shelf life. The use of wholemeal semolina gives the sheet a slightly more rustic texture and a more intense, earthy flavour, highlighting the purity of its ingredients. Ideal with fresh and aged cheeses or as a bread substitute with any meal, bringing authentic Sardinian tradition to the table with a touch of wholemeal flavour.

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.

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

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

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.

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.

Triangular Penne – Strampelli Strampelli Triangular Penne represent a refined evolution of the traditional short pasta shape, produced in Amatrice using 100% Lazio-grown durum wheat. Their distinctive three-sided shape, created through bronze-die extrusion, provides an exceptionally porous surface and a differentiated bite between the corners and the centre. Thanks to slow drying at low temperatures, the pasta preserves the authentic aromas of the wheat and delivers outstanding cooking resistance. A creative and technically refined shape, ideal for holding rich sauces and enhancing the agricultural biodiversity of the short supply chain promoted by the pasta factory.

Lorighittas, Traditional and craftmade pasta of Morgongiori made by Stefano Corona The pasta "Lorighittas", a unique product territorially limited to Morgongiori, is shaped like an earring and hard texture to the touch Size: 500 gr Online sale of traditional Italian and 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.

Whole Wheat Calamarata - Pastificio Futuro Pastificio Futuro Whole Wheat Calamarata is the ideal choice for those looking for a rustic, authentic flavour combined with the excellent qualities of whole durum wheat semolina. Produced in the Casal del Marmo workshop in Rome, this pasta retains all parts of the grain, offering an intense aromatic profile and a firm, substantial texture. Thanks to bronze-die extrusion and slow drying at low temperatures, each ring has an exceptionally porous surface and excellent cooking performance. An outstanding product combining high gastronomic quality with the social value of Cooperativa Gustolibero.

Caserecce – Pastificio Futuro Pastificio Futuro Caserecce are a tribute to the most authentic Italian pasta-making tradition, featuring the distinctive twisted shape that naturally embraces and holds the sauce within its folds. Produced in the workshop of the Casal del Marmo Juvenile Detention Centre in Rome, this durum wheat semolina pasta is made using artisanal methods that preserve its character and sensory qualities. Bronze-die extrusion gives the pasta an extraordinary porous surface, while slow drying at low temperatures ensures impeccable cooking resistance. Choosing these Caserecce means bringing an outstanding product to the table while supporting the social and professional reintegration and dignity of the young people involved in the project.

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

Superfine brown 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