Gourmet Recipe Portal

Have fun experimenting with our ingredients in your kitchen! Here are some recipes to help you along your journey.
 
MALLOREDDUS SARDI
Artisanal Teardrop Pasta
 
DID YOU KNOW?
  For centuries malloreddus was made by hand which was the only way to get the distinctive ridges. Balls of dough were pressed with the thumb and then rolled on a special tool called a ciurili to form the characteristic grooves.
  Known as Maccarrones de Puntzu for their resemblance to little fists and sometimes translated as "little bulls"in one of Sardinia's many dialects, Malloreddus is also referred to as gnocchetti sardi elsewhere in Italy.
 
CHEF TIPS:
  Malloreddus is an easy way to introduce a little taste of Sardinia into your kitchen as a quick substitute to any other dried pasta. Its distinctive ridges hold the flavors of your favorite sauce in every bite.
  A dense pasta that is more durable than other pastas, malloreddus retains its integrity when used on a buffet or in pasta salads .
  Another of Sardinia's versatile products, malloreddus works great with a hearty ragu.
 
RECIPES:
  Malloreddus with lamb ragu and lamb chops
  Sardinian teardrop pasta with wild mushrooms
  Pasta with ricotta and bottarga
  Cold Pasta Salad with Baby Artichokes

Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil