Gnocchetti sardi - Pastificio Santa Margherita

Cavatelli - Pastificio Italyca Cavatelli Bio by Pastificio Italyca are the emblem of artisanal short pasta from Basilicata, characterized by their distinctive hollow shape, which makes them particularly skilled at holding sauces. Produced in the municipality of Grottole, in the Matera Hills, these small masterpieces are made with 100% Italian organic durum wheat semolina, ensuring a short and certified supply chain. Thanks to bronze-die extrusion and slow drying at low temperatures, the cavatelli have a rough texture and a firm, resilient consistency. A historic pasta shape from Basilicata that combines the reliability of organic farming with the expertise of Mediterranean pasta-making, delivering an authentic and superior culinary experience.

Orecchiette - Pastificio Italyca The Organic Orecchiette from Pastificio Italyca are the emblem of Apulian and Lucanian gastronomic culture, made with 100% Italian organic durum wheat semolina. Produced in the artisan workshop in Grottole, they are distinguished by their characteristic dome shape and rough surface, achieved through bronze-die extrusion. The slow drying process at low temperatures preserves the organoleptic qualities of the wheat, resulting in pasta with an unmistakable firmness and a unique ability to hold sauces. A pasta shape that celebrates the tradition of Southern Italy in an organic version, offering excellent cooking resistance for dishes rich in history and authentic flavour.

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.

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.

Campofilone Lasagna Sheets - Marcozzi di Campoflione The Campofilone Lasagna Sheets from Marcozzi pasta factory are the secret ingredient for creating the great classics of Italian tradition with the quality of traditional pasta-making craftsmanship from the Marche region. Made with Italian durum wheat semolina and fresh eggs, these pasta sheets stand out for their incredible thinness and porosity, characteristics that allow them to be used directly in the baking dish without pre-cooking. Traditional craftsmanship and slow drying guarantee perfect performance in the oven, where the pasta absorbs the sauce while remaining firm and fragrant. An exceptional product that transforms every lasagna or cannelloni into a masterpiece of authentic fragrance and velvety softness.

Fettuccina - Pastificio Italyca Fettuccina Bio by Pastificio Italyca embodies the elegance of artisanal long pasta, created to enhance the finest sauces of the Lucanian culinary tradition. Produced in the municipality of Grottole, among the hills of Matera, this pasta is made exclusively with 100% Italian organic durum wheat semolina, ensuring a short and transparent supply chain. Thanks to bronze-die extrusion and slow drying at low temperatures, the fettuccine have a rough texture and superior firmness when bitten. A versatile and noble pasta shape that combines the reliability of certified organic production with the mastery of Mediterranean pasta-making, delivering impeccable results in the kitchen.

Malloreddus with cannonau wine.  Made in Sardinia by Pastificio Trigale Box - 500 gr

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

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 300 gr Sale of Sardinian typical products online - on our e-commerce

Organic Sardinian Malloreddus and Fregula - Pastificio dei Profeti We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature. Size - 500 gr Mixed box: 12 Fregula, 12 Malloreddus

Rustic Malloreddus - Araj Araj Rustic Malloreddus are an authentic variation of the Sardinian pasta-making tradition, expressing the region’s gastronomic culture and the traditional artisanal craftsmanship of the Campidano area. Made with rustic-style durum wheat semolina, they have a more substantial and textured structure than classic pasta shapes, designed to enhance rich sauces and traditional recipes. Production follows established methods that include artisanal processing, bronze die extrusion, and slow drying, giving the pasta a rough, porous surface. This rustic Sardinian gnocchetti shape stands out for its ability to hold sauces and for its strong connection to Sardinian culinary tradition.

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

Culurgiones, ravioli stuffed with fresh pecorino cheese, mint and potatoes, handmade by artisans of Ogliasra.Packaging: 1 kg - about 38 culurgionesFind online the best and most valuable food specialities produced in Sardinia

Durum wheat flour pasta made in Italy by Tanda & Spada, Sardinian company of Thiesi Package: 500 gr Spaghetti Tanda & Spada, flavored with hot pepper, are fine with a dressing of sea fish, mullet roe and smoked mullet of Cabras - try them with a Vernaccia di Oristano or 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

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