copy of Pane guttiau - S'atra Sardigna

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

Conchiglioni – Pastificio Italyca The Organic Conchiglioni from Pastificio Italyca represent excellence in baked pasta, designed to hold the richest fillings inspired by Mediterranean cuisine. Produced in the Grottole area, on the Matera Hills, these large organic durum wheat semolina shells are the result of a short, 100% Italian supply chain. Bronze-die extrusion gives the pasta an exceptionally porous surface, while slow drying ensures that the shape remains intact and firm even after double cooking. An iconic shape of Lucanian tradition, combining organic certification with carefully controlled artisanal craftsmanship down to the finest technical detail.

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

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.

Fresh ravioli Culurgiones produced by the artisans of Baradili, according to the ancient Sardinian recipe Conf. 400 gr The culurgiones are a pasta from Ogliastra tradition - with a tasty stuffing of pecorino cheese, potatoes and mint. You can cook them baked, or boiled and seasoned with a little 'sauce and basil

Spaghetti  Italian traditional pasta Box - 500 gr

The Filindeu is a pasta of the pastoral tradition of Sardinian Barbagia. Made entirely by hand from a few experts, today Filindeu is a delicious course, almost impossible to find. Package: 1 kg You can find it on sale - on request - in our traditional Sardinian products

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.

Guttiau Bread - Su Guttiau Guttiau Bread from Su Guttiau represents a delicious evolution of the classic Pane Carasau. The Sardinian name, meaning "drizzled", perfectly describes its preparation: thin, crispy sheets of durum wheat semolina are generously drizzled with extra virgin olive oil and a pinch of sea salt, then returned to the oven. This brief additional toasting gives the bread an enhanced crispiness and an intense, savoury flavour, turning it into an irresistible snack or a perfect accompaniment. The addition of oil and salt enhances the natural notes of the raw ingredients, making it a versatile choice for appetisers while remaining faithful to the Sardinian baking tradition.

Sage Fettuccine - Marcozzi di Campoflione The Sage Fettuccine from the Marcozzi pasta factory are a tribute to the aromatic herbs of the garden and the tradition of homemade pasta. Made with Italian durum wheat semolina, fresh eggs and selected sage, these fettuccine stand out for their porous pasta sheet and an exceptionally balanced aromatic bouquet. The artisanal processing and slow drying at low temperatures preserve the integrity of the herb, resulting in fragrant pasta with a velvety texture on the palate. A gastronomic specialty ideal for those seeking authentic fragrance, perfect to enjoy with simple dressings based on clarified butter or delicate Parmesan creams.

BIO Mezze Maniche – Pasta Mannetti Mannetti BIO Mezze Maniche represent an outstanding example of the pasta-making tradition of Amatrice, certified as a Traditional Agri-Food Product (PAT) of Lazio. Made exclusively with 100% Italian organic durum wheat semolina and pure water, these mezze maniche are the result of a slow production process that respects both the environment and health. Artisanal extrusion and low-temperature drying give the pasta exceptional porosity and impeccable structural firmness. A versatile short pasta shape, ideal for those seeking the authenticity of a sustainable organic supply chain, packaged in 100% recyclable paper packaging.

Saffron Fettuccine - Marcozzi di Campoflione The Saffron Fettuccine from Marcozzi pasta factory are a refined combination of the tradition of Campofilone and the aromatic notes of the finest spices. Made with Italian durum wheat semolina and fresh eggs, these fettuccine are enhanced with saffron, which gives the pasta sheet an intense golden colour and an unmistakable aroma. The artisanal production and slow drying preserve the integrity of the raw ingredients, ensuring a porous and velvety pasta on the palate. A gastronomic excellence ideal for those wishing to create gourmet first courses, where the authentic fragrance of saffron pairs beautifully with white sauces or shellfish.

Malloreddus Rustici Zafferano - Araj Malloreddus Rustici Zafferano Araj are a reinterpretation of the tradition of Sardinian gnocchetti, enriched by the addition of saffron, which gives the pasta its distinctive golden hue. Made with selected durum wheat semolina, they retain the rustic structure typical of artisanal Sardinian pasta. The production process follows traditional methods with bronze-die extrusion, giving the surface a rough and porous texture. The result is a pasta with an intense character, designed to enhance rich sauces and recipes from Sardinian and Mediterranean cuisine.

Whole aromatic Thai Package: 500 gr

Durum wheat flour pasta produced by Tanda & Spada, a Sardinian company 1 pallet - 64 box (24 x 500 gr) 768 kg Fregula is a typical product of the Sardinian food tradition, usually it is cooked with fish sauce, topped with bottarga of Cabras, or with the meat sauce, like Sardinian sausage or porcini mushrooms. Excellent is also the fregula with sauteed artichokes

Penne Rigate – Pastificio Futuro The Penne Rigate from Pastificio Futuro are an emblem of Italian short pasta, transformed into a gastronomic excellence through artisanal craftsmanship with no compromises. Produced in the Casal del Marmo workshop in Rome, these penne are made with carefully selected durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. The deep ridges and porous surface are designed to hold every type of sauce, ensuring excellent cooking resistance and authentic flavor. Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining high-quality food with the value of solidarity.