FREGOLA SARDA SARDINIA MEA

Fregola is a traditional Sardinian pasta, perfect for both soups and risottatas, accompanied by seafood or vegetables, excellent with clams and a pinch of bottarga (cured fish roe), but also with artichokes and pecorino cheese.

Durum wheat semolina and water. The pasta is cut using bronze dies, as in the old days, which makes it rougher and facilitates sauce absorption. Drying is slow and at a low temperature, according to the traditional method.

Guttiau

In the early 1990s, in Ardauli (a small town in the province of Oristano, Sardinia), a new snack called Su Guttiau began to be produced using traditional methods. It was the first successful experiment with an ancient recipe that became a modern product, very popular among young people. The recipe is simple: grandmother's recipe. Su Guttiau is the traditional shepherd's carasau, adapted to the needs and tastes of our times, genuine, tasty, and irresistible, at any time of day. Natural and quality ingredients, without added colourings or preservatives.

In 2018, Guttiau acquired a new, larger factory and reinforced its investments in research and development, quality, and logistics. New recipes were created, expanding the offer, namely Sardinian pasta, following artisanal production methods.