Caserecce , Cappelli durum wheat Pastificio - Artinpasta
Our production of Caserrecce is characterized by a bronze drawing and the use of all-Italian flour, Senatore Cappelli, little known but rich in beneficial properties and nutritional values that have made this perfect choice for the production of malloreddos.
Senatore Cappelli is definitely an element of the highest quality, in particular it is an aristate wheat - it contains the typical filaments of the grasses. It is also a very hard wheat and this means that the dough keeps al dente. From a nutritional point of view, a higher quantity of vitamins, minerals, lipids and amino acids are measured with respect to the common wheat. This also guarantees greater digestibility.
INGREDIENTS Senatore Cappelli durum wheat flour, water.
LENGTH: The dried Caserecce have a storage of 36 months in a cool and dry environment.
Our line of organic dry pasta is now marketed under the name of Pastaio di Nuoro, this to make our link with the territory and traditions even clearer to our customers. It is a selection of fine dried pasta such as Fregola and Malloreddos. From the beginning we decided to use only special and selected flours such as Kamut, Senatore Cappelli and Farro, all strictly Organic both in the ingredients and in the processing. This is to ensure a better nutritional intake and preserve the craftsmanship of the product.
For us, avoiding unnecessary steps and wasting energy is an obligation. For this reason we made sure to select all suppliers directly on our territory thus creating a short supply chain that starting from the ingredients and passing through their processing guarantees the final consumer an ethical approach to work and respect for the environment
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.
Organic Sardinian Fregula - 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
Lorighittas, Traditional and craftmade pasta of Morgongiori made by Stefano Corona
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
Whole Wheat Calamarata - Pastificio Futuro
Pastificio Futuro Whole Wheat Calamarata is the ideal choice for those looking for a rustic, authentic flavour combined with the excellent qualities of whole durum wheat semolina.
Produced in the Casal del Marmo workshop in Rome, this pasta retains all parts of the grain, offering an intense aromatic profile and a firm, substantial texture.
Thanks to bronze-die extrusion and slow drying at low temperatures, each ring has an exceptionally porous surface and excellent cooking performance.
An outstanding product combining high gastronomic quality with the social value of Cooperativa Gustolibero.
Fresh ravioli stuffed with ricotta and lemon produced by the artisans Santa Margherita of Baradili - produced according to ancient recipe of Marmilla
Package: 500 gr
Try the ravioli with a sprinkling of mullet roe or our selection of Sardinian handmade sauces
Ravioli with borage leaves made in Montiferru by Sos Molinos
Packaging: 250 gr
We chose for you the best way to impress your palate - buy online Sardinian products of our territory
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
Classic Saffron Malloreddus - Araj
Araj Classic Saffron Malloreddus are one of the most authentic expressions of Sardinian pasta-making tradition.
Made with durum wheat semolina grown in Sardinia, they are enriched with San Gavino saffron, an iconic ingredient of the island’s gastronomic culture.
The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous surface.
The typical Sardinian gnocchetti shape is ideal for holding sauces and enhancing traditional Mediterranean recipes.
Seadas with casizolu
Seadas are a typical sweet of the pastoral tradition of Sardinia. Traditionally the seadas sere considered as a main course of the meal, now mostly are interpreted as a sweet.
Packaging - 4 seadas: 600 gr
Safe and quick shipping - Buy the best Sardinian food
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.
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
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.
Bucatini – Strampelli
Strampelli Bucatini are an emblem of the gastronomic culture of Amatrice, made with carefully selected 100% durum wheat grown in Lazio.
This long pasta shape, characterised by its distinctive central hole, is made using bronze-die extrusion, which enhances its porosity and ability to hold sauces.
Thanks to a slow drying process at controlled temperatures, the bucatini retain exceptional cooking resistance and an intense aromatic profile.
Perfect for the region’s historic recipes, they represent the ideal union between the cereal expertise of Nazareno Strampelli and the artisanal excellence of Lazio’s short supply chain.
Square Spaghetti – Strampelli
Strampelli Square Spaghetti represent a highly distinctive structural variation, made in Amatrice using 100% durum wheat grown in Lazio.
Their characteristic square cross-section, achieved through bronze-die extrusion, gives this long pasta shape a substantial texture and a rough surface, ideal for holding rich, dense sauces.
Thanks to the slow drying process at low temperatures, the spaghetti retains an exceptional wheat fragrance and offers impeccable cooking resistance.
A technical and contemporary pasta shape that pays tribute to the research of Nazareno Strampelli, offering a unique tactile experience on the palate, rooted in the finest artisanal tradition of Lazio.
Malloreddus - Su Guttiau
Malloreddus Su Guttiau are the soul of Sardinia, a dried pasta that combines tradition and quality.
Known as Sardinian gnocchetti, their unmistakable shape of small ridged shells is essential for holding every sauce, ensuring a rich and satisfying experience.
The company Su Guttiau uses only the finest durum wheat semolina and water, without additives, for a natural and genuine product.
The pasta is made using bronze-die extrusion, which creates an exceptional rough surface that binds perfectly with sauces.
Slow, low-temperature drying ensures an excellent cooking resistance.
Recognised as a Traditional Agri-Food Product (PAT Sardinia), Malloreddus are perfect for the historic Campidanese-style recipe (with sausage and saffron), but their versatility also extends to fish and vegetable sauces.
Choosing this pasta shape is an invitation to experience authentic Sardinian flavour.
