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

Ravioli with wild fennel made by Sos Molinos, in the wilds, romantic and timeless Montiferru mountains. Packaging: 250 gr The Sardinian food tradition is a complex subject, we have collected a small tip of the iceberg to introduce the millennial Nuraghi's world. And to do that, what better path than that dotted the nuragic stones?

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

Pennette rigate  Italian traditional pasta Box - 500 gr

Fusilloni - Pastificio Futuro Pastificio Futuro Fusilloni represent the perfect meeting point between the mastery of Italian pasta-making craftsmanship and a project of profound human value. Artisanal pasta produced in the workshop located inside the Casal del Marmo Juvenile Detention Centre in Rome, these generous spirals stand out for their bronze-die extrusion, which gives the surface an exceptionally rough texture. The use of slow drying at low temperatures preserves the natural characteristics of the durum wheat semolina, ensuring excellent cooking performance and an authentic flavour reminiscent of ripe wheat.

Organic Sardinian Malloreddus - Pastificio dei Profeti The Pastificio dei Profeti preferred to make the recipe "simpler" to meet the tastes of all. Excellent in broth or prepared as risotto. Size - 500 gr

Cocciule Sarde - Su Guttiau Cocciule Sarde Su Guttiau are a traditional pasta shape that captures the essence of the Sardinian sea and land. Made exclusively with high-quality durum wheat semolina and water, their name comes from Sardinian and means "little shells". Their graceful and embracing shape is designed to perfectly hold every type of sauce. Thanks to the use of bronze dies, the pasta has a rough, porous surface, ideal for creating the perfect combination with creamy sauces or rich ragù. Cocciule are exceptional both with ricotta sauces and seasonal vegetables, and with classic meat ragù from the island's culinary tradition or typical fish sauces of the Mediterranean. Su Guttiau's attention to the production process guarantees a high-quality product with excellent cooking resistance.

Onion Guttiau Bread with Extra virgin olive oil made by Il vecchio forno in Fonni Box: 14 bags of 350 gr Buy online the food products you prefere of our wide selection of Sardinian and Italian food products

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.

Conchiglioni – Pastificio Italyca The Organic Conchiglioni from Pastificio Italyca represent excellence in baked pasta, designed to hold the richest fillings inspired by Mediterranean cuisine. Produced in the Grottole area, on the Matera Hills, these large organic durum wheat semolina shells are the result of a short, 100% Italian supply chain. Bronze-die extrusion gives the pasta an exceptionally porous surface, while slow drying ensures that the shape remains intact and firm even after double cooking. An iconic shape of Lucanian tradition, combining organic certification with carefully controlled artisanal craftsmanship down to the finest technical detail.

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

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

Traditional Sardinian pasta, with durum weath and squid ink - produced by a small company of Thiesi, Tanda & Spada 1 pallet - 64 box (20 x 500 gr) 640 kg Here you can find everything about the Sardinian culinary tradition of high quality We have collected the best Sardinian cheese, the smoked fish, pickles and the more valuable olive oil; carasau flatbread and traditional pasta

Maccheroni – Pastificio Futuro Pastificio Futuro Maccheroni represent the essence of Italian short pasta, reinterpreted through an artisanal process that places the quality of the raw materials and the value of human work at the heart of production. Produced in the workshop of the Casal del Marmo Juvenile Detention Centre in Rome, these maccheroni are made with high-quality durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. Their tubular structure and rough surface are designed to hold every type of sauce, offering a firm texture and authentic flavour that tells a story of social renewal and passion for the art of pasta making.

Classic Rainbow Malloreddus - Araj Araj Classic Rainbow Malloreddus are a speciality of Sardinian tradition, a colourful reinterpretation of the typical Sardinian gnocchetti. Made with durum wheat semolina grown in Sardinia, they combine artisanal craftsmanship with natural ingredients such as tomato, spinach, and saffron. The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous texture. The compact, ridged shape is ideal for holding sauces, enhancing both traditional recipes and creative Mediterranean dishes.