Very ancient Sardinianbread, of Arab origin. Prepared with whole wheat durum flour, water, salt and yeast.
Toasted by the ancient Sardinians to increase its conservation capacity, it is the bread of transhumance. Dietetic food, it differs from the classic "Carasau" because the flour is used completely, without the separation of the bran.
Glory of the Sardinian cuisine this is the bread of the ancient transhumance and it is entirely prepared with ingredients from organic farming (wheat flour, water, salt and yeast).
It is an ancestral bread, cooked twice in a stone oven, which has remained unchanged over the centuries.
This is the traditional bread of Barbagia, one of the symbols of the Sardinian cuisine, with the characteristic thin sheets, tone and crisp. The processing very difficult, from a mixture of wheat flour and leavened worked togheter, are obtained small globes, which are wrapped in towels and let it rise again.
Since these are obtained with a rolling pin thin sheets of roundabouts, which are made rise fleece pressed well, becouse it not grow too much. Once placed in the oven, the sheets will swell like balloons; then he takes off, and with a quick move to cut along the circumference so as to obtain two disks, which are then put to cook so that they assume the characteristic crispness.
Fonni Carasau bread - Il Vecchio Forno - Sardinian tradition
Lemon liqueur
0.50 l bottle
Crafts limoncino produced by Lucio & Nunzia in Riola, with Sardinian lemons, created following a traditional recipe
Careful selection of Sardinian products, the most representatives of our tradition - we have gathered the finest wines and excellent cheeses from small producers
Handcraft fava beans cream
212 gr jar
Sardinian food products - we have selected only the best to bring it to your table
The cream of Sardinian fava beans can be a great appetizer, if spread on carasau or pistoccu bread
Quick and safe shipping in Europe
Handcraft spicy pepper cream.
212 gr jar
Sardinian food products - we have the best
Try our selected cheese: the casizolu, goat and pecorino cheese, caciotta, the marbled cheese of Thiesi and Fiore Sardo Pdo
Try the spicy pepper cream on a piece of carasau of Ovodda
Mezze Maniche – Pastificio Futuro
Pastificio Futuro Mezze Maniche are one of the most iconic pasta shapes of Roman culinary tradition, crafted with artisanal expertise in the Casal del Marmo workshop.
Made with premium durum wheat semolina, these mezze maniche stand out for their bronze-die extrusion, which gives them an unmistakably rough outer surface, perfect for binding with richer sauces.
Slow drying at low temperatures preserves the nutritional properties and aroma of the wheat, ensuring excellent cooking resistance.
Every pack supports the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with profound ethical and social value.
Lemon Fettuccine - Marcozzi di Campoflione
The Lemon Fettuccine from the Marcozzi pasta factory are a fresh and sunny interpretation of the classic Campofilone egg pasta.
Made with Italian durum wheat semolina, fresh eggs and natural lemon flavour, these fettuccine stand out for their porous pasta sheet and a persistent citrus note that invites you to taste them.
The artisanal processing and slow drying at low temperatures preserve the delicacy of the fruit, resulting in fragrant pasta with a velvety texture on the palate.
A gastronomic specialty perfect for those seeking an authentic fragrance, ideal to pair with crustaceans, seafood or simple butter and mint emulsions.
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
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.
Carnaroli superfine superior rice, produced in the Campidano of Oristano, a land of fertile rice fields
Package: 500 gr
We provide for our customers the best traditional Sardinian food products
Try our pecorino cheese, the Cannonau and Vermentino wine, the Sardinian rice or the bottarga of Cabras
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.
Chilli Fettuccine - Marcozzi di Campoflione
The Chilli Fettuccine from the Marcozzi pasta factory are a distinctive specialty combining the excellence of Campofilone pasta with a bold and enticing spicy note.
Made with Italian durum wheat semolina, fresh eggs and crushed chilli, these fettuccine stand out for their porous pasta sheet and vibrant colour.
The artisanal processing and slow drying at low temperatures preserve the integrity of the chilli, ensuring pasta that releases warmth and aroma during cooking.
A gastronomic specialty ideal for those seeking an authentic fragrance, perfect to enjoy with simple dressings based on oil, garlic or fresh tomato sauces.
Squid Ink Fettuccine - Marcozzi di Campoflione
The Squid Ink Fettuccine from the Marcozzi pasta factory are a signature specialty that brings the elegance of colour and the flavour of the sea to the table.
Made with Italian durum wheat semolina, fresh eggs and pure squid ink, these fettuccine stand out for their intense black colour and pasta sheet with a velvety porous texture.
The artisanal processing and slow drying at low temperatures preserve the delicate marine notes, resulting in pasta with great character.
A gastronomic specialty ideal for those seeking an authentic fragrance, perfect to pair with shellfish sauces, molluscs or delicate seafood emulsions.
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.
Box 24 pz x 500 gr
Toasted Organic Sardinian Fregula
Organic chickpea pasta - Amo la pasta
Bag - 250 gr
The chickpea pasta, like all Amo la Pasta products, is made starting from raw flour, drawing the pasta through bronze at low pressure
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.
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
Orecchiette - Pastificio Italyca
The Organic Orecchiette from Pastificio Italyca are the emblem of Apulian and Lucanian gastronomic culture, made with 100% Italian organic durum wheat semolina.
Produced in the artisan workshop in Grottole, they are distinguished by their characteristic dome shape and rough surface, achieved through bronze-die extrusion.
The slow drying process at low temperatures preserves the organoleptic qualities of the wheat, resulting in pasta with an unmistakable firmness and a unique ability to hold sauces.
A pasta shape that celebrates the tradition of Southern Italy in an organic version, offering excellent cooking resistance for dishes rich in history and authentic flavour.
The classic maccarrone de busa. This pasta takes its name from the tool with which they are prepared. It has Barbaric origins, an internal and mysterious area of Sardinia
Box - 500 gr
