Sardinian traditional dessert. Known in Sardinian dialect as seadas (or, depending on which part of the island you may be, sebadas or sevadas), the main ingredients that set this pastry apart are undoubtedly the local Pecorino cheese, the local honey, and the delicate balance between the two. 3 seadas gr. 250
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. Il prodotto è privo di conservanti. 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