Malloreddus with organic myrtle liqueur - Pastificio Trigale - Sardinian food

Malloreddus or Sardinian or Ciggioneddi dumplings (= smaller malloreddus) as you hear in the north of the island, is a
type of short pasta with a shape similar to the opening of small shells, it is the most prepared traditional dish in Sardinia
on all occasions.
They can be eaten with various meat sauces such as wild boar, lamb and sausage, and sprinkled with pecorino cheese
Sardinian.
The malloreddus have existed for hundreds of years, they were prepared by housewives by making little balls before
pasta that were subsequently crushed on ciuliri, typical straw baskets.
The term Malloreddus is a diminutive of mallori, which in Campidanese Sardinian means bull. Consequently malloreddus
it would mean calves, as they bring to mind the pot-bellied calves as they appear when new born.Malloreddus al peperoncino bio - Pastificio Trigale - Sardinian products

It is the ancient tradition of one of the oldest and silent islands
beautiful in the world, distant, secluded and closed in its own
archaic and severe land.
This is how we offer you from the Gulf of Asinara, with hospitality
that sets us apart, a pasta with a sunny scent, from
taste of wind, with the memory of the sea.
Unique for the aromas of ancient Sardinian durum wheat.
The ancient Romans, especially Julius Caesar,
considered Sardinia '' barn of ancient Rome '',
for the remarkable wheat production favored by fertility
of his lands and healthy climate.
The cereal vocation persists and has evolved over the days
ours becoming a real niche production.
Culinary art is a ritual that has been repeated for millions of years,
this is why we, Pinna brothers, have decided to undertake
a fascinating journey in one sector, that of pasta
artisanal, as old as it is suggestive.
It was born as a commitment to what we consider '
food terrorism 'that invades our pantries.
Giving our production a representative name and
emblematic, '' Trigale '', Sardinian-Logudorese adjective that
means '' fruitful of wheat '', we intend to emphasize that the
our production is not only rich in wheat but in wheat
exclusively Sardinian, wheat from our island, wheat from the
our uncontaminated and wild Contrade.
Thus, we intend to promote the formula "Sardinia"
supports Sardinia ’’, with a 0 km production.
We carefully select our supply chain, because we are
convinced that Sardinian cereal growing is increasingly capable
to satisfy, with niche cultivation, the needs of
consumers attentive to the quality and wholesomeness of
foods.
Water plays an important role in production
for this reason we have chosen to use them as
water supply of the clear granite spring
of Gallura of Sardinia.
As for the flavored pasta we use the
cannonau DOC Burlato di Sorso, also we have pastas
flavored with myrtle and organic chilli pepper
Sardinia.

Trigale dei f.lli Pinna, has a few months of life, nevertheless aims to produce a pasta that preserves the most original traditional value,
while aware that tradition can be innovated, innovated yes, but without thereby distorting it.
Let's face the Sardinian food tradition by updating and renewing it in the production processes, but at the same time
preserving and protecting the traditional vision in the ancient flavors and aromas of our beautiful island, Sardinia, maintaining it
gaze turned to that philanthropic vision that has disappeared with the global market.