This is the typical bread of Barbagia, produced in the area of Nuoro
Fonni Carasau bread - Il Vecchio Forno - Sardinian food
Features:
Glory of the Sardinian cuisine this is the bread of the ancient transhumance and it is entirely prepared with ingredients from organic farming (wheat flour, water, salt and yeast).
It is an ancestral bread, cooked twice in a stone oven, which has remained unchanged over the centuries.
This is the traditional bread of Barbagia, one of the symbols of the Sardinian cuisine, with the characteristic thin sheets, tone and crisp. The processing very difficult, from a mixture of wheat flour and leavened worked togheter, are obtained small globes, which are wrapped in towels and let it rise again.
Since these are obtained with a rolling pin thin sheets of roundabouts, which are made rise fleece pressed well, becouse it not grow too much. Once placed in the oven, the sheets will swell like balloons; then he takes off, and with a quick move to cut along the circumference so as to obtain two disks, which are then put to cook so that they assume the characteristic crispness.
Fonni Carasau bread - Il Vecchio Forno - Sardinian tradition
Lemon liqueur
0.50 l bottle
Crafts limoncino produced by Lucio & Nunzia in Riola, with Sardinian lemons, created following a traditional recipe
Careful selection of Sardinian products, the most representatives of our tradition - we have gathered the finest wines and excellent cheeses from small producers
Handcraft fava beans cream
212 gr jar
Sardinian food products - we have selected only the best to bring it to your table
The cream of Sardinian fava beans can be a great appetizer, if spread on carasau or pistoccu bread
Quick and safe shipping in Europe
Handcraft spicy pepper cream.
212 gr jar
Sardinian food products - we have the best
Try our selected cheese: the casizolu, goat and pecorino cheese, caciotta, the marbled cheese of Thiesi and Fiore Sardo Pdo
Try the spicy pepper cream on a piece of carasau of Ovodda
Organic durum wheat flour
Package 500 gr
Traditional pasta made by the craftsman of Thiesi, Tanda & Spada
We have choosen the best Sardinian food to make our tradition known all over the world.
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
Organic durum wheat flour pasta
Package: 500 gr
Traditional pasta made by Tanda & Spada in the historic zone of Thiesi.
Try the best Sardinian food, we made the best choise among our traditional food
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
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 Guttiau Bread with Extra virgin olive oil made by Il vecchio forno in Fonni
300 gr package
Buy online the food products you prefere of our wide selection of Sardinian and Italian food products
Fregola - Araj
Araj fregola is a durum wheat semolina pasta distinguished by its characteristic oven-toasting process.
This step gives the product its golden colour and distinctive aromatic profile, while helping it retain a firm texture during cooking.
Thanks to its distinctive granular structure, this pasta is ideal for holding sauces and is perfectly suited to recipes featuring seafood, broths, soups, and dishes from the Mediterranean tradition.
Rigatoni - Strampelli
Strampelli Rigatoni represent the excellence of the pasta-making tradition of Amatrice, made exclusively with 100% durum wheat from Lazio sourced through a controlled supply chain.
Thanks to bronze-die extrusion, they feature a porous, matte surface, ideal for holding every type of sauce, from the simplest to the richest and most structured.
The slow drying process at low temperatures preserves the organoleptic qualities of the raw material, ensuring excellent cooking resistance and an authentic wheat flavor.
An iconic shape of Italian cuisine, produced using artisanal methods that highlight the unbreakable connection between local raw materials and technical expertise.
Organic Penne rigate, made in Sardinia - Pastificio dei Profeti
We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature.
Box: 15 x 500 gr
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
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
Fettuccine with Spinach - Marcozzi di Campoflione
The Fettuccine with Spinach from pasta maker Marcozzi are a classic and nutritious variation of Campofilone egg pasta.
Made with Italian durum wheat semolina, fresh eggs and carefully selected spinach, these fettuccine stand out for their natural green color and their pasta sheet with a velvety porosity.
The artisanal production process and slow drying at low temperatures preserve the organoleptic qualities of the ingredients, resulting in fragrant pasta rich in flavor.
An excellent gastronomic specialty, ideal for those seeking an authentic fragrance, perfect with meat sauces, cheese sauces or simple dressings based on seasonal vegetables.
Mezze Maniche - Strampelli
Strampelli Mezze Maniche are an iconic pasta shape from the traditional pasta-making heritage of Amatrice, made with 100% durum wheat from Lazio, sourced through a short and certified supply chain.
Bronze-die extrusion gives the pasta a porous, matte texture, perfect for holding creamy sauces and typical Mediterranean seasonings.
Thanks to a slow drying process at low temperatures, Mezze Maniche preserve the integrity of the wheat grain, ensuring excellent cooking resistance and a fragrant flavor.
An artisanal product that combines the genetic legacy of Nazareno Strampelli with the purity of water from the Apennine springs.
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
