Cicioneddos are a rounded shape type sardinian pasta, usually in two variants: small and large. Protagonists of the Sardinian table both in everyday life and on important occasions, they have been prepared since ancient times
The "Fregula turrada pasta" Sardo Sole, bronze drawn and slowly dried, is a high quality product, with an indissoluble link with the territory it belongs to.
Inspired by home-made foods from ancient traditions, Sardinian gnocchetti can be seasoned with tomato sauce, meat sauce, sauces of all kinds, sauces, fresh or creamy vegetables, seafood and fresh fish, or simply with extra virgin olive oil and grated Pecorino.
The "cannitta" penne are produced with the best grains, drawn in bronze and dried slowly. So tasty and digestible are an excellent first course of Italian and Sardinian cuisine.
These fine Macarrones de busa, with their elongated and perforated shape, traditionally made with a knitting needle, and made with the use of multigrain flours, are the perfect combination of Sardinian culinary tradition and the research of new flavours.