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

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. 

Ridged Ditalini – Pastificio Futuro Pastificio Futuro Ridged Ditalini are the outstanding pasta shape for soups and traditional rustic dishes elevated by superior artisanal craftsmanship. Produced in the professional workshop at Casal del Marmo in Rome, these small durum wheat semolina cylinders stand out for their deep external ridges and bronze-die extrusion, ensuring unparalleled porosity. Slow drying at low temperatures preserves the grain’s fragrant aroma while ensuring excellent cooking resistance, even in longer preparations. Every pack contributes to the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with tangible ethical value.

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

Spirulina Mezze Maniche - Pasta Zito Pasta Zito's Spirulina Mezze Maniche represent a masterful synthesis between the tradition of great Roman pasta shapes and the innovation of organic superfoods. Made with a selected blend of rice and sorghum, these mezze maniche incorporate pure spirulina, which gives them a deep emerald colour and an aromatic profile with delicate vegetal notes. The bronze-die extrusion process ensures a rough surface capable of holding complex sauces, while slow drying at low temperatures preserves the precious sensory properties of the ingredients. An outstanding artisanal product created by Daniele Zito, designed for those who wish to combine the benefits of a mindful diet with the timeless pleasure of pasta offering impeccable cooking performance.

Sedanini Rigati – Pastificio Futuro The Sedanini Rigati from Pastificio Futuro are the slender and elegant version of short pasta, ideal for those looking for a shape capable of enhancing light sauces and refined recipes. Handcrafted in the Casal del Marmo workshop in Rome, these sedanini are made with high-quality durum wheat semolina, bronze-die extruded to achieve a superior porous surface and subjected to slow drying at low temperatures. The fine ridges and slightly curved shape are designed to ensure excellent cooking resistance and optimal sauce adhesion. Every pack supports the social reintegration project of Cooperativa Gustolibero, combining culinary excellence with the value of solidarity.

Fusilli - Pastificio Italyca The Organic Fusilli from Pastificio Italyca are a timeless classic of the Mediterranean diet, made with 100% Italian organic durum wheat semolina. Artisanally produced in Grottole, they stand out for their perfect spiral shape, obtained through bronze-die extrusion to ensure an exceptionally porous surface. Slow drying at low temperatures preserves the organoleptic qualities of Lucanian wheat, ensuring impeccable cooking resistance and an elastic texture. A versatile and genuine pasta shape, ideal for holding every type of sauce, celebrating the excellence of organic farming and the pasta-making tradition of Southern Italy.

Wholemeal Pane Carasau - Su Guttiau Su Guttiau's Wholemeal Pane Carasau is a modern, flavourful version of traditional Sardinian bread, made with whole durum wheat semolina from Sardinia. Known as "music paper" because of its exceptional thinness, this crispy bread is made using the ancient double-baking method in a wood-fired oven, ensuring its fragrance and remarkable shelf life. The use of wholemeal semolina gives the sheet a slightly more rustic texture and a more intense, earthy flavour, highlighting the purity of its ingredients. Ideal with fresh and aged cheeses or as a bread substitute with any meal, bringing authentic Sardinian tradition to the table with a touch of wholemeal flavour.

Short Fusilli - Pastificio Italyca The Organic Short Fusilli from Pastificio Italyca represent the perfect combination of culinary versatility and Lucanian craftsmanship. Produced in Grottole with 100% Italian organic durum wheat semolina, these small pasta spirals are made through a short supply chain that enhances the purity of the raw material. Bronze-die extrusion gives them a finely textured, porous surface, while slow drying at low temperatures preserves the integrity of the grain. This organically certified pasta guarantees consistent cooking resistance, making it ideal for holding all types of sauces and bringing the authentic cereal character of Basilicata to the table.

Saffron Lorighittas, Traditional and craftmade pasta of Morgongiori made by Sa Lorighitta Longa The pasta "Lorighittas", a unique product territorially limited to Morgongiori, is shaped like an earring and hard texture to the touch Size: 500 gr Online sale of traditional Italian and Sardinian food products

Chitarroni di Campofilone BIO - Marcozzi di Campoflione The Chitarroni di Campofilone BIO from pasta maker Marcozzi are a distinctive specialty, created for those who appreciate pasta with a firm texture and certified purity. Made exclusively with organic Italian durum wheat semolina and fresh organic eggs, these chitarroni are distinguished by their square cross-section, which gives them extraordinary resistance to the bite. The artisanal production process and slow drying at low temperatures preserve the integrity of the grain and the authentic flavor of the eggs, resulting in a porous and nutritious pasta. An excellent product offering an authentic fragrance, ideal for pairing with robust sauces and traditional country-style recipes with an organic twist.

Rustic Malloreddus - Araj Araj Rustic Malloreddus are an authentic variation of the Sardinian pasta-making tradition, expressing the region’s gastronomic culture and the traditional artisanal craftsmanship of the Campidano area. Made with rustic-style durum wheat semolina, they have a more substantial and textured structure than classic pasta shapes, designed to enhance rich sauces and traditional recipes. Production follows established methods that include artisanal processing, bronze die extrusion, and slow drying, giving the pasta a rough, porous surface. This rustic Sardinian gnocchetti shape stands out for its ability to hold sauces and for its strong connection to Sardinian culinary tradition.

Fettuccine di Campofilone BIO - Marcozzi di Campoflione The Fettuccine di Campofilone BIO from pasta maker Marcozzi are the purest expression of Marche pasta-making tradition, created for those seeking mindful eating without compromising on excellence. Made exclusively with organic Italian durum wheat semolina and fresh organic eggs, these fettuccine stand out for their incredibly thin pasta sheet and superior porosity. The artisanal production process and slow drying at low temperatures preserve the nutritional integrity and authentic flavor of the certified raw materials. An excellent product that guarantees an authentic fragrance, ideal for enhancing organic dressings and light sauces inspired by the Mediterranean diet.

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

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.

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