Product successfully added to your shopping cart
There are 0 items in your cart. There is 1 item in your cart.
AL464
New product
Malloreddus.
Ingredients: Durum wheat flou, water, salt.
500 gr.
15 Item Items
Warning: Last items in stock!
Availability date:
Malloreddus - Corona
Malloreddus.
Ingredients: Durum wheat flou, water, salt.
500 gr.
Recipient :
* Required fields
or Cancel
Organic durum wheat pasta bronze drawn Senatore Cappelli or semolina Kamut Khorasan. gr. 500
Organic durum wheat pasta bronze drawn Senatore Cappelli. Fregola (fregula), a type of pasta formed into small balls, is a speciality of Sardinia. Fregula typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven. Gr. 500
Lorighitta means “ring” in Sardinian. This very peculiar type of pasta, traditionally made for festive occasions, is typical of Morgongiori, a small village in the region of Marmilla. The preparation is long, difficult, and completely made by hand: just consider that making one Kg of Lorighittas requires from three to four hours of work. Ingredients:...
Fregula and IFerrari rise. In our proposal the sardinian fregula goes well with sardinian rice, natural food par excellance and one of the most versatile food on our tables. Do not overcook, so you can be used by way of risotto; is indicated also for soup. 500 gr.
Organic durum wheat pasta bronze drawn semolina Kamut Khorasan. Fregola (fregula), a type of pasta formed into small balls, is a speciality of Sardinia. Fregula typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven. Gr. 500.
I culurgiònes sono una specialità culinaria originaria della zona dell'Ogliastra, successivamente divenuta tipica dell'intera regione. Semola di grano duro. Farina di grano tenero. Tempo di cottura 8 minuti. DURATA: Il prodotto è privo di conservanti e data la particolare lavorazione ha una conservazione di 45 gg. Gr. 500.
I culurgiònes sono una specialità culinaria originaria della zona dell'Ogliastra, successivamente divenuta tipica dell'intera regione. Semola di grano duro. Farina di grano tenero. Tempo di cottura 8 minuti. Il prodotto è privo di conservanti. Gr. 500.
Organic durum wheat pasta bronze drawn semolina Kamut Khorasan. Gr. 500.
Gastronomic speciality made in Carloforte prepared by hand using traditional methods. These pastas can be used with many types of dressing such as fresh tomato and basil sauce, meat sauces and sardinian sheep cheese sauces. Gr. 500
Organic Sardinian Fregola pasta - Il Pastaio di Nuoro. Gr. 500.
Toasted Organic Sardinian Fregola (fregula) pasta - Il Pastaio di Nuoro. Gr. 500.
Rice Apollo - IFerrari - Sardinian rice A long grin rice 'B'. Net weight: 500 g.
Sardinian pasta malloreddos - Il Pastaio di Nuoro Organic pasta gr. 500
Italian peeled tomatoes Antonella - Casar 2,5 kg.
Culurgionis d'Ogliastra I.G.P. alla menta - Arra I culurgiònes sono una specialità culinaria originaria della zona dell'Ogliastra, successivamente divenuta tipica dell'intera regione. Tempo di cottura 3 minuti. Gr. 500.
Arborio Rice - Arborio Rice Superfine rice with very thick and full-bodied grains, it is ideally suited for risotto, as the high starch content allows a good creaming. It is however indicated in all the recipes, from the most refined risotto, to the salads, to the timbale. Net weight: 500 g.; 1 kg.
Roma Rice - Superfino Roma Rice Superfine rice with excellent absorption capacity and a good amylose content, which helps to make the beans more consistent. It is particularly suitable for the preparation of risottos, dry rice and, again, in pan or au gratin. Net weight: 500 g.
Parboiled Roma Rice Superfino Rice Roma – does not overcook One of the best Italian Superfini which, thanks to the parboiling process, absolutely natural, never overcooks and presents itself with big and good-looking grains in all the recipes, recommended especially in refined risottos, salads and paella preparation. Net weight: 500 g.
Parboiled rice - Fino Ribe Rice – does not overcook It combines the typical qualities of the Fino Ribe with the qualities added by the "parboiling" process. It therefore lends itself to dishes that require a perfect firing seal, or when the time of consumption is deferred with respect to preparation. Excellent for salads, valid in all recipes. Net...
Maccarrones de busa This Sardinian pasta takes its name from the tool with which it is prepared and that is the ferretto, which in Sardinian is called busa or ferrittu. 500 gr.
Spreadable pecorino cheese - L'ovile Sepi gr. 570
9,90€
Delicious stretched-curd cheese from the best...
15,10€
Pecorino is a cheese which is made from sheep...
8,50€
Sardinian traditional dessert. Known in...
5,49€
The method of preparation to Bottarga Smeralda...
34,50€
Ingredients: dry tomatoes, salt. 250 gr.
5,90€
The wheat crispy bread "Carasau" is born to...
7,95€
Sardinian sliced red and yellow green pepper in...
5,45€
Goat cheese is cheese made out of the milk of...
11,90€
Sardinian Salami. WEIGHT: about 350-400 gr....
9,90€