Almond ravioli - Pastificio Santa Margherita

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.

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

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

Culurgiones, ravioli stuffed with fresh cheese, mint and potatoes, handmade by artisans of Sadali.Packaging: 1 kg - about 38 culurgionesBuy online the best and most valuable specialities produced in Sardinia

Raw black rice, sandalwood scented - produced in the Campidano of Oristano Package: 500 gr Online sales of the best Sardinian food products We have thought about everything: cheeses, traditional wines, homemade cold cuts and mullet bottarga of Cabras

Fettuccine with Nettle - Marcozzi di Campoflione The Fettuccine with Nettle from pasta maker Marcozzi are a refined specialty that celebrates the deep connection between the pasta-making tradition of Campofilone and the wild herbs of the local area. Made with Italian durum wheat semolina, fresh eggs and high-quality dried nettle, these fettuccine offer a porous pasta sheet and a unique balsamic aromatic profile. The artisanal production process and slow drying at low temperatures preserve the mineral qualities and authentic flavor of the herb, resulting in a velvety pasta with great character. A gastronomic specialty perfect for those seeking an authentic fragrance, ideal with white sauces, mild cheeses or simple dressings based on butter and sage.

Pane Carasau - Su Guttiau Su Guttiau's Pane Carasau, also known as "music paper" because of its exceptional thinness, is the emblem of Sardinia's pastoral tradition. Made from a simple dough of durum wheat semolina, water, salt and yeast, this bread is distinguished by its characteristic double baking in a wood-fired oven. This process, culminating in the carasatura stage (toasting), gives it its exceptional crispiness and long shelf life, making it the ideal food for shepherds during transhumance. The version produced by Su Guttiau follows the traditional artisan method, guaranteeing a genuine and versatile product. Perfect as a bread substitute at the table, served with cured meats and Sardinian cheeses, or as a base for traditional dishes such as Pane Frattau. A light and iconic food from Barbagia.

Organic ruffi, made in Sardinia - Pastificio dei Profeti We have a craft and noble type of pasta, Bronze drawing with slow drying at low temperature. Box: 20 x 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. Size - 500 gr

Campofilone Lasagna Sheets - Marcozzi di Campoflione The Campofilone Lasagna Sheets from Marcozzi pasta factory are the secret ingredient for creating the great classics of Italian tradition with the quality of traditional pasta-making craftsmanship from the Marche region. Made with Italian durum wheat semolina and fresh eggs, these pasta sheets stand out for their incredible thinness and porosity, characteristics that allow them to be used directly in the baking dish without pre-cooking. Traditional craftsmanship and slow drying guarantee perfect performance in the oven, where the pasta absorbs the sauce while remaining firm and fragrant. An exceptional product that transforms every lasagna or cannelloni into a masterpiece of authentic fragrance and velvety softness.

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

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.

Spirulina Fusilli - Pasta Zito Pasta Zito's Spirulina Fusilli represent the meeting point between Roman pasta-making craftsmanship and the nutritional innovation of superfoods. Made with an organic blend of rice and sorghum, these fusilli incorporate the highest-quality spirulina, giving them an intense forest-green colour and a unique vegetal aromatic profile. The bronze-die extrusion creates a rough, porous spiral, ideal for capturing every type of sauce, while slow drying at low temperatures preserves the properties of the microalgae and guarantees impeccable cooking performance. An artisanal speciality created by Daniele Zito for those seeking a distinctive, healthy first course with technically perfect gastronomic performance.

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.

Fregula: traditional Sardinian pasta of durum wheat flour, produced by Tanda & Spada, a company of Thiesi Conf. 500 gr Online sales of traditional foods of Sardinia Discover our local flavors: Fiore Sardo, mullet roe, thorny artichoke and wild thistle Our wines: Carignano del Sulcis, Cannonau di Saregna, Vermentino and Bovale