Malloreddus with organic myrtle liqueur.  Made in Sardinia by Pastificio Trigale Box - 500 gr

Nero di seppia Lorighittas, Traditional and craftmade pasta of Morgongiori made by Sa Lorighitta Longa 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

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

Fregula, traditional dry pasta of Sardinia, produced by the expert baker of Oristano, Stefano Corona Conf. 500 gr Online sales of the best Sardinian and Italian food products - here you can find all your favorite ingredients to flavor your courses or try new flavors: Cabras bottarga, Fiore Sardo Pdo, Pecorino cheese and pork sausage

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

Malloreddus whole wheat.  Made in Sardinia by Pastificio Trigale Box - 500 gr

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.

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

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 chickpea pasta - Amo la pasta Bag - 250 gr The chickpea pasta, like all Amo la Pasta products, is made starting from raw flour, drawing the pasta through bronze at low pressure

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

Whole aromatic Thai Package: 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.

Guttiau Bread - Su Guttiau Guttiau Bread from Su Guttiau represents a delicious evolution of the classic Pane Carasau. The Sardinian name, meaning "drizzled", perfectly describes its preparation: thin, crispy sheets of durum wheat semolina are generously drizzled with extra virgin olive oil and a pinch of sea salt, then returned to the oven. This brief additional toasting gives the bread an enhanced crispiness and an intense, savoury flavour, turning it into an irresistible snack or a perfect accompaniment. The addition of oil and salt enhances the natural notes of the raw ingredients, making it a versatile choice for appetisers while remaining faithful to the Sardinian baking tradition.

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

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.