SARDINIAN CUDDLES SARDINIA MEA

Graceful and captivating in shape, Sardinian Cocciole pasta lends itself to any preparation, perfectly retaining its seasoning. It pairs well with meat sauces or creamy sauces like ricotta with seasonal vegetables or traditional Mexican condiments.

Durum wheat semolina and water. The pasta is cut using bronze dies, as in ancient times, which makes it rougher and facilitates sauce absorption. Drying is slow and at a low temperature, following the traditional method. A fragrant, consistent, and overcooking-resistant pasta.

A Guttiau

In the early 90s, in Ardauli (a small town in the province of Oristano, Sardinia), a new snack began to be produced using traditional methods, *Su* Guttiau, the first successful experiment with an ancient recipe that became a modern product, very popular among young people. The recipe is simple: grandmother's. Su Guttiau is the traditional *carasau* of shepherds, adapted to the needs and tastes of our times, genuine, tasty, and irresistible, at any time of day. Natural and quality ingredients, without added colorings or preservatives.

In 2018, A Guttiau acquired a new, larger factory and increased investments in research and development, quality, and logistics. New recipes were brought to life, expanding the offer, namely Sardinian pasta, following artisanal production methods.