Ravioli of ricotta and saffron - Pastificio Santa Margherita

Ferricelli - Pastificio Italyca The Organic Ferricelli from Pastificio Italyca represent the most authentic soul of Lucanian pasta, an elongated, twisted shape that recalls the traditional hand movements of the women who once made pasta in Matera. Made exclusively with 100% Italian organic durum wheat semolina, these long, thin fusilli are produced in the artisanal workshop in Grottole. Thanks to bronze-die extrusion and slow drying at moderate temperatures, Ferricelli have a porous surface and excellent cooking resistance. A certified premium product that combines respect for the environment with the cereal-growing tradition of Basilicata, ideal for embracing the richest and most substantial sauces of Mediterranean cuisine.

Whole wheat traditional 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 800 gr Very ancient Sardinian bread, of Arab origin. Prepared with whole wheat durum flour, water, salt and yeast.

Black Carasau bread - produced by the cooks of the restaurant Gicappa, Oliena The recipe of this bread is in practice the same to that of traditional carasau bread, with a small addition of vegetable charcoal powdered Pack: 1 kg

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

Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used. Size - 500 gr

White aromatic Thai Package: 500 gr

Caserecce – Pastificio Futuro Pastificio Futuro Caserecce are a tribute to the most authentic Italian pasta-making tradition, featuring the distinctive twisted shape that naturally embraces and holds the sauce within its folds. Produced in the workshop of the Casal del Marmo Juvenile Detention Centre in Rome, this durum wheat semolina pasta is made using artisanal methods that preserve its character and sensory qualities. Bronze-die extrusion gives the pasta an extraordinary porous surface, while slow drying at low temperatures ensures impeccable cooking resistance. Choosing these Caserecce means bringing an outstanding product to the table while supporting the social and professional reintegration and dignity of the young people involved in the project.

Organic Guttiau Bread with Extra virgin olive oil made by Il vecchio forno in Fonni 250 gr package Buy online the food products you prefere of our wide selection of Sardinian and Italian food products

Calamarata. Artisanal pasta made in Sardinia by the Trigale pasta factory Box - 500 gr

Organic paccherucci rigati, made in Sardinia - Pastificio dei Profeti We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature. Box: 12 x 500 gr

Fettuccine with Nettle - Marcozzi di Campoflione The Fettuccine with Nettle from pasta maker Marcozzi are a refined specialty that celebrates the deep connection between the pasta-making tradition of Campofilone and the wild herbs of the local area. Made with Italian durum wheat semolina, fresh eggs and high-quality dried nettle, these fettuccine offer a porous pasta sheet and a unique balsamic aromatic profile. The artisanal production process and slow drying at low temperatures preserve the mineral qualities and authentic flavor of the herb, resulting in a velvety pasta with great character. A gastronomic specialty perfect for those seeking an authentic fragrance, ideal with white sauces, mild cheeses or simple dressings based on butter and sage.

Trofie - Pastificio Italyca The Organic Trofie from Pastificio Italyca are a Lucanian tribute to one of the most iconic shapes of the Mediterranean tradition, made exclusively with 100% Italian organic durum wheat semolina. Produced in the village of Grottole, these small pasta spirals are distinguished by their tapered shape and characteristic twist, which allows them to hold sauces impeccably. Bronze-die extrusion and slow drying at low temperatures give them a rough texture and exceptional cooking resistance. A certified organic product combining the quality of Lucanian raw materials with a versatile shape, perfect for those seeking an authentic and wholesome gastronomic experience.

Paccheri - Pastificio Futuro Pastificio Futuro Paccheri are a symbol of the great Campanian pasta-making tradition, reinterpreted through the excellence of Roman craftsmanship. Produced in the Casal del Marmo workshop, these large durum wheat semolina pasta tubes stand out for their generous diameter and superior texture, achieved through bronze-die extrusion, which gives the surface an exceptionally porous texture. The slow drying process at low temperatures ensures excellent cooking performance and preserves the authentic aroma of the grain. Choosing this pasta shape means bringing a high-quality product to the table while supporting the social reintegration journey of Cooperativa Gustolibero.

Fregula with squid ink, traditional dry pasta of Sardinia, produced by the expert baker of Oristano, Stefano Corona Conf. 500 gr Online sales of the best Sardinian 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

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.

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.