Founded in 2008 by Pio Cicalò, today this family-run producer is an artisan workshop, specializing in Sardinia’s traditional pasta (‘homemade-style’, as they like to boast), made with locally-sourced ingredients. Culurgiones (ravioli stuffed with potatoes and mint), seadas (sweet, cheese and honey tortelli), pizzudu (a traditional dish from Ovodda, a large ravioli stuffed with potatoes and primo sale cheese), malloreddus (Sardinia’s traditional gnocchi). They also produce Cappelli durum wheat semolina pasta from the Sardinian consortium of the same name.

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