Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
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.
Fregola Bio grano Kamut - Artinpasta - Sardinian food
Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
Fregola Bio grano Kamut - Artinpasta - Sardinian food online
Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with semolina and water. A simple product of the popular tradition, today widespread and used.
We have kept the production process simple enough to offer the final consumer an artisanal product just like the one we used to do.
This fregula is an organic dry pasta certified, from the raw material to the final processing process.
Frequently associated with cous cous by those who discover it for the first time, fregola (fregula) is another of the typical Sardinian dishes for what concerns dry pasta. Tradition and craft production processes are fundamental, but it is our duty to look for better, certified raw materials rich in minerals and vitamins.
This is why we decided to make our fregola line with the special Kamut® flour, to offer the chance to taste this Sardinian specialty, enjoying the benefits of one of the healthier flour on the market, the 100% organic Kamut®. It is a bio wheat par excellence and has much higher nutritional properties than wheat. It is characterized by a high protein value and a higher presence of minerals such as calcium, iron, magnesium phosphorus, zinc, sodium and potassium.
INGREDIENTS: Khorasan Kamut® organic durum wheat semolina, water.
Shelf life: The dried Fregola has a 36-month conservation in a cool and dry environment.
We have chosen to adopt the bronze drawing process for our pasta, this because it gives the pasta a particular porosity that allows it to absorb the condiments in a better way and to maintain its integrity without breaking. It is an indispensable element for the preparation of all those Sardinian cuisine dishes that find their secret in the marriage between condiment and pasta. This obviously requires longer processing times, but guarantees a final product of superior quality.
Fiore Sardo DOP pecorino cheese made from raw milk.
The Fiore Sardo Dop is the cheese of the ancient tradition of shepherds. A Sardinian hard cheese, the only one of thirty-one Italian PDO cheese made from raw sheep's milk.
Available in our online resale of Sardinian cheeses, where you can find others typical products such as bottarga and carasau bread
Size: 3,5 kg
Birde, evo oil monocultivar Bosana - Gariga, new of Ottana
Bottle - 0.50 l
Our oil is called 'Gariga', typical Mediterranean vegetation present at the foot of the mountain.
And it is right at the foot of the mountains of central Sardinia that are presentour company olive groves.
RÀMINE - Monocultivar Nera di Oliena - Gariga, new of Ottana
Bottle - 0.50 l
Our oil is called 'Gariga', typical Mediterranean vegetation present at the foot of the mountain.
And it is right at the foot of the mountains of central Sardinia that are presentour company olive groves.
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.
Campofilone Tagliatelle - Marcozzi di Campoflione
The Campofilone Tagliatelle from the Marcozzi pasta factory represent the timeless classic of Marche egg pasta.
Made exclusively with Italian durum wheat semolina and fresh eggs, with no added water, these tagliatelle stand out for their generous width and silky pasta sheet.
Traditional craftsmanship and slow drying give the product exceptional porosity, allowing it to capture and retain even the richest and most substantial sauces.
An exceptional product that brings the authentic fragrance of homemade pasta to the table, ensuring impeccable cooking resistance and an enveloping texture that celebrates the tradition of Campofilone.
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.
Traditional organic 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 300 gr
Sale of Sardinian typical products online - on our e-commerce
Spaghetti – Strampelli
Strampelli Spaghetti are the most iconic pasta shape of the Amatrice pasta factory, made exclusively with 100% durum wheat grown in Lazio, selected for its high protein content.
Thanks to traditional bronze-die extrusion, they have a rough and porous surface, ideal for binding with both simple and complex sauces.
The slow drying process at low temperatures preserves the integrity of the wheat, ensuring outstanding cooking resistance and an authentic wheat flavour.
A classic of Italian pasta-making, combining the scientific research of Nazareno Strampelli with the purity of Apennine spring water for an exceptional culinary experience.
Organic Sardinian Malloreddus and Fregula - Pastificio dei Profeti
We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature.
Size - 500 gr
Mixed box: 12 Fregula, 12 Malloreddus
Fresh ravioli stuffed with ricotta and spinach produced by the artisans of Baradili, according to the ancient recipe of Marmilla
Package: 500 gr
Online sales of the best Sardinian food products
Try the ravioli of Baradili with a sprinkling of mullet roe or with a little 'of grated salted ricotta cheese
Ravioli with wild asparagus made by Sos Molinos in Montiferru
Packaging: 250 gr
In Montiferru lurk the best delicacies of the region, we are talking about a mountainous area, an enclave of flavors, never changed over the centuries
Buy online from our e-commerce site of Sardinian food products
Classic Malloreddus - Araj
Araj Classic Malloreddus represent one of the most iconic pasta shapes in Sardinian gastronomic tradition.
Made with durum wheat semolina grown in Sardinia and stone-milled, they are produced using a process that includes cold mixing, bronze die extrusion, and low-temperature drying for approximately 24 hours.
Their distinctive porous surface and compact shape allow them to capture and enhance sauces, elevating both traditional regional recipes and more contemporary preparations.
A pasta shape that embodies the connection between artisanal craftsmanship, local territory, and the gastronomic culture of the island.
Natalis - Araj
Natalis Araj is an artisanal pasta that interprets Sardinian tradition through careful, contemporary processing of selected durum wheat semolina.
Designed to enhance the region’s gastronomic culture, it stands out for its balanced structure and production process based on 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 shape.
The result is a versatile pasta, suitable for rich sauces and recipes from Mediterranean and Sardinian cuisine.
Fregula sarda. Sardinian traditional pasta
Among the varieties of pasta that distinguishes our island, a particular place is played by the Sardinian fregula, mistakenlycalled fregola, from the food market.It is a term of Latin origin that could translate to the word 'crumble'. The link of thefregula with an ancient tradition that hides a millenary origin.
Box - 500 gr
Whole Wheat Paccheri – Pastificio Futuro
Pastificio Futuro Whole Wheat Paccheri represent the perfect combination of the grandeur of a historic pasta shape and the nutritional richness of whole durum wheat semolina.
Crafted by hand in the Casal del Marmo workshop in Rome, these paccheri retain the full goodness of the grain, offering a rustic, intense and lingering flavour.
Bronze-die extrusion enhances the porosity of their dark surface, while slow drying at low temperatures ensures an outstandingly firm bite.
Choosing this pasta shape means supporting a distinctive gastronomic product linked to a concrete social reintegration project coordinated by the Gustolibero Cooperative.
Triangular Penne – Strampelli
Strampelli Triangular Penne represent a refined evolution of the traditional short pasta shape, produced in Amatrice using 100% Lazio-grown durum wheat.
Their distinctive three-sided shape, created through bronze-die extrusion, provides an exceptionally porous surface and a differentiated bite between the corners and the centre.
Thanks to slow drying at low temperatures, the pasta preserves the authentic aromas of the wheat and delivers outstanding cooking resistance.
A creative and technically refined shape, ideal for holding rich sauces and enhancing the agricultural biodiversity of the short supply chain promoted by the pasta factory.
Organic durum wheat flour pasta
Package: 500 gr
Traditional pasta made by Tanda & Spada in the historic zone of Thiesi.
Try the best Sardinian food, we made the best choise among our traditional food
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Sardinian fregula with Khorasan Kamut® organic durum wheat semolina
Size - 500 gr
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.
