MALLOREDDUS MY SARDINIA

With its bizarre name and original shape, Malloreddus Sardi linked its name to the traditional and simple Campidanese recipe of tomato sauce with fresh sausage, saffron, and grated pecorino. Also try it with courgette, garlic and anchovy pesto, or serve it al dente in delicious and colourful pasta salads during the summer months.

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 low temperatures according to the traditional method. A fragrant, consistent pasta that resists overcooking.

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 and very popular among young people. The recipe is simple: grandma's. Su Guttiau is the traditional shepherds' carasau, adapted to the needs and tastes of our times, genuine, tasty and irresistible, at any time of day. Natural and quality ingredients, with no added colourings or preservatives.

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