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

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.

Classic Rigatoni - Pasta Zito Pasta Zito's Classic Rigatoni represent the perfect synthesis between the great tradition of Roman cuisine and the innovation of organic raw materials. Made in Daniele Zito's artisan workshop in Rome, these rigatoni stand out for their generous diameter and deep ridges, achieved through bronze-die extrusion. The balanced blend of organic rice and sorghum, stone-milled, gives the pasta a firm structure and a flavor reminiscent of ancient grains. Thanks to slow drying at low temperatures, the pasta maintains impeccable al dente texture and a natural amber color, making it the ideal base for the most iconic sauces of Lazio cuisine and for gourmet preparations that demand character and porosity.

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

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

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 Filindeu is a pasta of the pastoral tradition of Sardinian Barbagia. Made entirely by hand from a few experts, today Filindeu is a delicious course, almost impossible to find. Package: 1 kg You can find it on sale - on request - in our traditional Sardinian products

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

Penne Rigate – Pastificio Futuro The Penne Rigate from Pastificio Futuro are an emblem of Italian short pasta, transformed into a gastronomic excellence through artisanal craftsmanship with no compromises. Produced in the Casal del Marmo workshop in Rome, these penne are made with carefully selected durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. The deep ridges and porous surface are designed to hold every type of sauce, ensuring excellent cooking resistance and authentic flavor. Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining high-quality food with the value of solidarity.

The malloreddos are undoubtedly the most popular Sardinian pasta. With their characteristic shape of striped shells Size - 500 gr

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.

Mezze Maniche – Pastificio Futuro Pastificio Futuro Mezze Maniche are one of the most iconic pasta shapes of Roman culinary tradition, crafted with artisanal expertise in the Casal del Marmo workshop. Made with premium durum wheat semolina, these mezze maniche stand out for their bronze-die extrusion, which gives them an unmistakably rough outer surface, perfect for binding with richer sauces. Slow drying at low temperatures preserves the nutritional properties and aroma of the wheat, ensuring excellent cooking resistance. Every pack supports the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with profound ethical and social value.

Organic Spaghetti, 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

Handcraft Carasau bread, with Cappelli wheat - made by the baker of Ovodda Package: 900 gr, 1,8 kg Our passion are the flavors of a rare and ancestral land Try here the Sardinian traditional food products - it will be like a blast from the past or in an never existed age

Natalis al Nero di Seppia - Araj Natalis al Nero di Seppia Araj is an artisanal pasta that interprets Sardinian tradition through a typical ingredient of Mediterranean cuisine: squid ink, which gives the pasta an intense and distinctive colour. Made with selected durum wheat semolina, the product maintains a balanced structure and is produced using traditional methods. Bronze-die extrusion gives the surface a rough and porous texture, ideal for holding sauces. Slow drying contributes to the stability of the pasta, making it suitable for seafood sauces and dishes inspired by contemporary Mediterranean cuisine.

Traditional Carasau, organic certified, made with Cappelli wheat. 500 gr package