Pranzo típico Sardo – Kit M

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Selection of 100% Sardinian products handcrafted at Km01

x 500gr Malloreddus of Cappelli wheat pasta.
1 x 250g Morgongiori‘s Lorighittas pasta.
1 x 900g Ovodda’s Carasau bread.
1 x 300g Sheep ragout sauce – Sa Bagna Brebei.
1 x 300g Campidanese sauce with sausage – Sa Bagna Campidanese.
1 x 175ml Evo extra virgin olive oil with myrtle.
1 x 175ml Evo extra virgin olive oil with herbs from Sinis.
1 x 50g Black summer truffle cream. (Tuber Aestivum).
1 x 200g approximately Aged Sardinian pecorino cheese.
1 x 300g Bread and Saba at the Sapa – typical Sardinian sweets.


FORMAT: Kit M - 3150g

DESCRIPTION

“Kit M” is the typical regional Lunch with traditional Sardinian products

The pack contains

  • Malloreddus of Cappelli wheat pasta made by Araj pasta factory, a great classic of typical Sardinian cuisine. Generally more known as “gnocchetti sardi”.They are prepared with excellent grain, the “Senatore Capelli” wheat, a grain type with an undisputed value and taste.
  • Morgongiori‘s Lorighittas pasta is made by Araj pasta factory, The translation from the Sardinian language “lòriga” means: “earring, ring, donut”. The typical and unique ring-shaped braided pasta, born in the small town at the foot of Monte Arci, in Alta Marmilla, Sardinia, has always been prepared by the women of the village for the feast of All Saints.
  • Ovodda’s Carasau bread is made by Pane Santu bakery, that unmistakable snap as you break off a morsel is music to the ears. In fact, it is for this, along with its thinness and the crackling sound created as you eat it, that it’s affectionately nicknamed “music paper”. This typical Sardinian flatbread is more formally known as carasau.
  • Sheep ragout sauce is made by Su Bottu, it is a typical condiment of central Sardinia, the tasty selected sheep meat, which strictly comes from Sardinian pastures, is cooked in a sauce with a selection of tomatoes grown in Sardinia.
  • Campidanese sauce with sausage is made by Su Bottu, an exquisite ready-made sauce, typical of the Campidano area. It is a ragù prepared with fresh pork sausage and tomatoes grown in Sardinia.
  • Evo extra virgin olive oil with myrtle made by Corrias oil mill company, it is obtained from the cold pressing of olives with myrtle.
  • Evo extra virgin olive oil with herbs from Sinis made by Corrias oil mill company. It is a condiment based on extra virgin olive oil and fresh Mediterranean herbs.
  • Black summer truffle cream is made by L’isola dei Sapori. Stands out for its purity, 100% truffle. The ground black truffle (Tuber Aestivum), with the addition of Sardinian extra virgin olive oil, gives life to a cream with a delicate but pungent flavor at the same time, appreciated even by the most sensitive palates.
  • Aged Sardinian pecorino cheese made by Barbagia, is a fat cheese with a hard and crumbly texture. This aged pecorino takes you to Sardinia for the aromas and scents of the Barbagia, a unique artisan product, different in all its forms, conceived exclusively for sale to restaurants on the island that enhance its manual processing.
  • Bread and Saba at the Sapa –  typical Sardinian sweets made by Corronca, was considered, in the Sardinian tradition, a poor dessert. Typically produced in the festive periods between the months of October and November until the end of the harvest, it comes from the union of sultanas, almonds, walnuts and sapa (syrup obtained from cooking honey).
HEALTH BENEFITS

HEALTH BENEFITS

  • Malloreddus of Cappelli wheat pasta produced with durum wheat grown in Sardinia. The processing is handcrafted, with bronze dies and slow drying at a low temperature.

Much appreciated for its nutritional properties, Senatore Cappelli flour is rich in proteins, lipids, amino acids, B vitamins, E vitamins and mineral salts such as zinc, calcium, potassium and magnesium. It contains a rather low level of gluten compared to other durum wheat semolina on the market.

In fact, while this ancient grain contains about 10% of gluten, modern grains contain about 18% of it. The reason why the flours used for bread making are enriched with gluten is to allow the bread to swell during leavening.

Senatore Cappelli flour has a high content of flavonoids and antioxidants, which have anti-inflammatory properties capable of promoting the reduction of intestinal inflammation and gluten intolerances.

In addition to being particularly digestible, it has a slightly lower amount of calories than other grains and has beneficial effects on cholesterol.

 

  • Morgongiori‘s Lorighittas pasta is a Traditional PAT Agri-food Product of Sardinian pasta. It is made with durum wheat semolina pasta, grown and machined in Sardinia, water and salt.
    The ingredients are processed in a terracotta scivedda (container) to mix the dough and then on a wooden table for processing, and the creation of pasta “spaghetti” that will give life to the Lorighitta.

The spaghetti is then wrapped twice around the fingers: index, ring and middle fingers, the end is broken and compressed into two threads intertwined between the index and the thumb of the same hand, the two threads are twisted and the typical shape of an elongated ring.

The closed Lorighittas placed in su caisteddu (basket) are left to dry from 3 days to the whole week, depending on the season. Once dried, the pasta is ready to be wrapped for sale, or displayed in wicker baskets.

The traditional laying in the basket refers to ornamental motifs typical of filet crochet decoration.

It is a unique product limited only to the territory and municipality of Morgongiori.

 

  • Ovodda’s Carasau bread is made with Sardinian stone-ground wheat. In the first phase of production, durum wheat flour, water, yeast and salt are mixed together. The mixture thus obtained is divided into various parts which are worked with extreme care to obtain thin pastry discs.

Then the discs are placed on linen sheets for an absolutely natural leavening. After having “rested” they go into the oven for the first cooking: the strong heat swells the pastry and separates it into two layers forming a large ball which is immediately taken out of the oven and divided into two sections. Here are the sheets of bread! The last phase of the process is the carasadura: the separated sheets are put back in the oven for the final cooking which gives the carasau a perfect roasting and a stronger flavor nuance.
It does not contain additives and GMOs. Contains gluten.

  • Sheep ragout sauce. Sheep meat contains a good amount of iron, which is an essential protein for the oxygen’s transport to organs and tissues, it also contains potassium, which is important for muscles, the heart and for the transmission of nerve impulses.
    Sheep meat has several advantages: it has a low percentage of fat and a high amount of vitamins, iron and potassium.

Due to its nutritional properties, the consumption of sheep meat is recommended as part of a healthy and balanced diet. It always depends on the amount you take, but within a healthy diet controlled by a nutritionist, sheep meat can be consumed without worrying.

 

  • Campidanese sauce with sausage Exquisite ready-made sauce, typical of the Campidano area, a ragù prepared with fresh pork sausage and tomatoes grown in Sardinia. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. Fresh tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water.

    And the sausage provides a good amount of protein, fat, and sodium. It contains several other micronutrients, including vitamin B12, niacin, and zinc.
  • Evo extra virgin olive oil with myrtle is obtained from the cold pressing of olives with myrtle. Olive oil is beneficial as an antioxidant since it contains high levels of vitamin E. When consumed, olive oil promotes digestion, stimulates metabolism, and lubricates mucous membranes (olive oil contains vegetable mucilage that helps protect the gastrointestinal tract).
    And Myrtle is high in a group of flavonols known as myricetins which are found in glycosides. A study on diabetic rats found that this compound can reduce glucose plasma levels, helping to regulate blood sugar levels in the body. The phytochemicals in Myrtle leaves work at the molecular level by fine-tuning the damaged insulin receptor, which is the cause of insulin resistance.
  • Evo extra virgin olive oil with herbs from Sinis the production technique, unique in the sector, involves the use of only fresh selected spices and herbs that are ground in the mill. In this oil, you can enjoy the most authentic Mediterranean flavors as the freshness of basil, the sensual vivacity of hot pepper, the decisive character of garlic and the irresistible Mediterranean charm of the union of rosemary, sage, parsley and other herbs.

 

  • Black summer truffle cream rich source of amino acids and minerals, including Phosphorus, Manganese, Selenium, Zinc, and Vitamins A, B, C, D, and K. Truffles are also full of natural compounds that protect you from “free radicals”, toxins that can damage your cells. Black truffles are good to lower cholesterol, controlling blood sugar, protecting your liver from damage, reducing inflammation throughout your body, fighting bacterial infections, help prevent cancer. Keep in mind, that the amount of truffles you eat is much smaller, so it’s unlikely to have that kind of impact.

 

  • Aged Sardinian pecorino cheese contains higher amounts of conjugated linoleic acid, or CLA, than other cheeses. CLA is an omega-6 polyunsaturated fatty acid that has been studied for its ability to fight cancer and help prevent coronary artery disease. Pecorino cheese is rich in magnesium and calcium which helps keep bones healthy and strong, contains good amounts of vitamin D useful in optimizing calcium and phosphorus metabolism and helps prevent type 2 diabetes, insulin resistance, hypertension, heart attack, congestive heart failure and stroke. Furthermore, it is rich in vitamin A and vitamin E with great antioxidant power.

Bread and Saba at the Sapa –  typical Sardinian sweets Rich in mineral salts, it is an excellent tonic and a kind of food supplement. Furthermore, as a grape must, it is able to relieve the sensation of heartburn. It is made with: Sultana (raisins), water, soft wheat flour type “00”, almonds, walnuts, durum wheat semolina, sapa 3% (honey, flavorings), tasty (coriander seeds, cinnamon, caraway seeds, cloves, nutmeg, star anise), flavorings. It may contain traces of milk and derivatives, eggs and derivatives and sulfur dioxide.

CERTIFICATES & VALUE

CERTIFICATES & VALUE

Araj. All the production is with Senatore Cappelli flour, much appreciated for its nutritional properties. The processing is handcrafted, with bronze dies and slow drying at a low temperature. The work is very tiring but this effort is rewarded by an excellent Sardinian product from start to finish.

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

The Santu Predu Bakery bases its ideas on ancient knowledge and new processing methods capable of ensuring all the guarantees of hygiene and a high-quality standard of the final product. It has been producing carasau bread in Ovodda since 1998, using exclusively Sardinian wheat that is ground directly in the bakery, thanks to the incessant work of an old stone mill.

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

Su Bottu . They always use only seasonal and local raw materials, in addition to the ancient recipes, to obtain an excellent product, the artichokes come from Samassi, the wild thistle is harvested in the countryside between Guamaggiore and Gesico, the tomatoes for our Isili and Samassi sauces, aubergines and courgettes from Barrali and Donori, and finally, chilies from Nuraminis.

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

Corrias oil mill. The pressing of the best Sardinian olives, with herbs and fruits typical of the island, guides the production of our unique flavored oils.

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

L’Isola Dei Sapori

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

Preserved products: They are the maximum expression of long-life naturalness and are made with local and selected raw materials.

Crops without chemicals: The quality of our raw materials gives all products a sense of freshness and a unique taste. Our strength lies precisely in maintaining its authenticity.

 

Barbagia

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian

The Corronca Biscuit Factory is a family-run business specializing in the production of traditional Sardinian sweets. The Biscottificio Corronca, with a staff of 12 people, a product line with more than 20 references, and hundreds of small and large customers, manages to maintain the same craftsmanship and quality as always.

  • Careful and refined selection of typical Sardinian food products.
  • Authentic manufacturing process
  • Sardinian production at km0
  • 100% Sardinian
TASTING

TASTING

  • Malloreddus of Cappelli wheat pasta. any type of sauce goes well with this type of pasta, it is ideal to serve alla campidanese with sausage, tomato and saffron, it is a typical Sardinian dish.

The pasta cooking time is 12 minutes approximately.

  • Morgongiori‘s Lorighittas pasta. The typical condiment of Lorighittas is the free-range cockerel sauce made with seasoned tomatoes or simple tomato sauce, combined with roasted wild boar or pork.

In ancient times they were produced only for the feast of All Saints on November 1st, but they are now processed throughout the year.

Four to five hours of manual work are required to produce one kg of product for their production.

The pasta cooking time is 12 minutes approximately.

 

  • Ovodda’s Carasau bread Carasau bread from Panificio Santu Predu lasts a long time without losing its precious organoleptic characteristics and can be eaten naturally, that is dry and accompanied by a multitude of savory or sweet flavors. One of the ways to savor it is after a quick immersion in water, a step that returns to the thin sheet the moisture and softness necessary to be wrapped around delicious slices of cured meats or wedges of cheese, or used as a base for the preparation of first courses dishes. To wet it correctly, you need to run the water only on the internal and rough part of the pastry, then it drips by holding it in a vertical position for a few seconds. Thanks to this important feature, it is also possible to use pane carasau with juicy dishes such as red meat cooked rare, or foods that release oils or fats.
  • Sheep ragout sauce is perfect for a tasty first course, accompanied by a good glass of cannonau wine. For a perfect result, heat the sauce by adding a ladle of pasta cooking water and add the drained pasta to the sauce, cook over low heat for 2 minutes and serve!
    This product is ideal for dressing 4 servings of pasta
  • Campidanese sauce with sausage. It is the most classic condiment to accompany the famous malloreddus, perfect with a generous grating of pecorino cheese. The malloreddus alla Campidanese are a classic recipe of Sardinian cuisine.For a perfect result, heat the sauce by adding a ladle of pasta cooking water and add the drained pasta to the sauce, cook over low heat for 2 minutes and serve!

This product is ideal for dressing 4 servings of pasta.

 

  • Evo extra virgin olive oil with myrtle It is a very good option to condiment red meat, pork roast, boiled meat, bushmeat and tuna.
  • Evo extra virgin olive oil with herbs from Sinis is perfect for any type of cuisine, from rustic sauces to bruschetta, from meat to cheeses and from soups to focaccia.
    Ideal for seasoning fish, grilled vegetables and seafood appetizers.
  • Black truffle cream. This product is particularly versatile and goes perfectly with pasta, risotto, meats, quiches, cheeses, burrata, eggs and croutons or for a refined and prestigious side dish.
  • Aged Sardinian pecorino cheese this typical cheese is suitable for grating, it is a strong cheese with an intense flavor that enriches any dish, it can also be eaten alone, it is recommended to consume it combined with strawberry tree honey which enhances its flavor.

Bread and Saba at the Sapa –  typical Sardinian sweets. It is an ideal sweet to eat as a dessert and also to accompany coffee or afternoon tea. It has a unique flavor. A dessert that will take you back in time, Pan’è saba is prepared with sapa, that is, cooked grape must. Its density and its brown color make it perfect as a sweet.

STORAGE

STORAGE

  • Malloreddus of Cappelli wheat pasta store in a cool and dry place, away from legumes and rice. 

To be consumed preferably by the expiry date that is indicated in the package.

 

  • Morgongiori‘s Lorighittas pasta store in a cool and dry place, away from legumes and rice. 

To be consumed preferably by the expiry date that is indicated in the package.

 

  • Ovodda’s Carasau bread 12 months in original packaging.
  • Sheep ragout sauce. Once opened, keep it in the fridge for 2-4 days.
  • Campidanese sauce with sausage. Once opened, keep it in the fridge for 2-4 days.
  • Evo extra virgin olive oil with myrtle keep in a cool place away from heat and light sources. To be consumed preferably by the expiry date that is indicated in the package.
  • Evo extra virgin olive oil with herbs from Siniskeep in a cool place away from heat and light sources. To be consumed preferably by the expiry date that is indicated in the package.
  • Black truffle cream Keep in a cold and dry place. After opening, consume within 3 days and store at + 4 ° c.

To be consumed preferably by the expiry date indicated in the product.

  • Aged Sardinian pecorino cheese. Store in the fridge in a food bag, to consume it, it is advisable to leave it out of the fridge for 20-30 minutes before eating it.

Bread and Saba at the Sapa –  typical Sardinian sweets store in a cool and dry place. To be consumed preferably by the expiry date indicated in the product.

PRODUCER

PRODUCER

Sardinia Blue Zone

About

Authentic 100% Sardinian products

Authentic Sardinian products selected by our local food & wine expert, Maurizio Stara Sardinia Blue Zone's assorted packages are all made in Sardinia according to local tradition, to bring the best of Sardinian diet, a key to the longevity of the inhabitants of this wild and magnificent island. Through the use of a few genuine and also 100% local ingredients, freshness and quality are guaranteed. All products are tested in the kitchen by Sardinian gastronomic experts. These are authentic food products with a short supply chain.

REGION

REGION

Sardinia

About this region

Sardinia, or Sardegna, its Italian name, is located in the heart of the Mediterranean Sea and it is its second largest island, after Sicilia. It´s a land where ancient traditions, natural contrasts, colours and intense flavours always conquer every single visitor.

Sardinian cuisine has the encharming of simplicity: genuine ingredients with strong flavours. It's possible to appreciate this culinary identity by trying several products such as Pecorino and Fiore Sardo cheeses, the Carciofo Spinoso (artichoke), Zafferano (saffron) and Bottarga (salted, cured fish roe). Wines are another way to discover the best tastes of Sardinia as each territory has one that characterizes it.

This foodie tour wouldn't be complete without mentioning some of the typical pasta dishes. In Sardinia, pasta lovers can choose between dried pasta fregola and malloreddus and fresh pasta like culurgiones, filindeu and lorighittas. But there also authentic sardinian recipes based on meat and fish, such as suckling pig, lamb or goat, cordula (goat's intestines), entrails of lamb, boiled mutton, char-grilled eels, crustaceans, sea bass, sea bream and tuna cooked as many ways as you can imagine. The extra condiment of each preparation is the high quality.

LEARN MORE

LEARN MORE

This pack is the result of a careful selection and research process. Among the Sardinian specialties included in this pack, 7 companies from the territory of Sardinia were selected.

  • Malloreddus of Cappelli wheat pasta made by Araj pasta factory, a great classic of typical Sardinian cuisine. They are prepared with excellent grain, the “Senatore Capelli” wheat, a type now almost abandoned by big industry, but with undisputed value and taste. For this reason, Araj has decided to produce some formats in purity only from this ancient kind of wheat with an ash-blond color, an intense aroma and a chewiness that enhances its flavor and fragrance. This variety of wheat is able to obtain a unique and unmistakable flavor.
    In fact, while this ancient grain contains about 10% of gluten, modern grains contain about 18% of it. The reason why the flours used for bread making are enriched with gluten is to allow the bread to swell during leavening.

Senatore Cappelli flour has a high content of flavonoids and antioxidants, which have anti-inflammatory properties capable of promoting the reduction of intestinal inflammation and gluten intolerances.

In addition to being particularly digestible, it has a slightly lower amount of calories than other grains and has beneficial effects on cholesterol.

  • Morgongiori‘s Lorighittas pasta is made by Araj pasta factory, The typical and unique ring-shaped braided pasta, born in the small town at the foot of Monte Arci, in Alta Marmilla, Sardinia, has always been prepared by the women of the village for the feast of All Saints. The Lorighittas is a Traditional PAT Agri-food Product of Sardinian pasta.

It is a unique product limited only to the territory and municipality of Morgongiori. For twenty-five years the Lorighittas Festival has been held in Morgongiori, born precisely to promote typical artisanal production.

  • Ovodda’s Carasau bread is made by Pane Santu bakery, That unmistakable snap as you break off a morsel is music to the ears. In fact, it is for this, along with its thinness and the crackling sound created as you eat it, that it’s affectionately nicknamed “music paper”. This typical Sardinian flatbread, more formally known as carasau, originated hundreds of years ago in the mountainous area of Barbagia. The Santu Predu bakery, located in the tiny village of Ovodda, has been baking carasau since 1998, using only the finest ingredients and combining modern production methods with ancient flavors.

The double baking ensures our carasau lasts and lasts without losing the precious crispiness that characterizes it. You can enjoy it dry, heaped with a host of sweet or savory toppings, or dampened and softened and wrapped around slices of salami or cheese. To dampen it, simply sprinkle water over the uneven side of the bread, and then, holding it vertically, shake off the excess drops. Carasau’s versatility also means it can be used in place of pasta, as well as making a great base or accompaniment for red meat or other dishes with juices that are best enjoyed when you can mop them up and savor every last drop.

  • Sheep ragout sauce is made by Su Bottu, it is a typical condiment of central Sardinia, the tasty selected sheep meat, which strictly comes from Sardinian pastures, is cooked in a sauce with a selection of tomatoes grown in Sardinia, its intense taste is perfect for a tasty first course, accompanied by a good glass of cannonau wine.
  • Campidanese sauce with sausage made by Su Bottu, an exquisite ready-made sauce, typical of the Campidano area. It is a ragù prepared with fresh pork sausage and tomatoes grown in Sardinia.
    It is the most classic condiment to accompany the famous malloreddus, perfect with a generous grating of pecorino cheese.
  • Evo extra virgin olive oil with myrtle made by Corrias oil mill company, Extra virgin olive oil obtained from the cold pressing of olives with myrtle.
  • Evo extra virgin olive oil with herbs from Sinis made by Corrias oil mill company. Condiment based on extra virgin olive oil and fresh Mediterranean herbs.
  • Black truffle cream is made by L’isola dei Sapori and stands out for its purity, 100% truffle. The ground black truffle (Tuber Aestivum), with the addition of Sardinian extra virgin olive oil, gives life to a cream with a delicate but pungent flavor at the same time, appreciated even by the most sensitive palates. This product is particularly versatile and goes perfectly with pasta, risotto, meats, quiches, cheeses, burrata, eggs and croutons or for a refined and prestigious side dish.
  • Aged Sardinian pecorino cheese made by Barbagia, is a fat cheese with a hard and crumbly texture. This aged pecorino takes you to Sardinia for the aromas and scents of the Barbagia, a unique artisan product, different in all its forms, conceived exclusively for sale to restaurants on the island that enhance its manual processing. One of the peculiarities is that it is made by shepherds who still use the wood fire for its production, which gives the cheese a slightly smoky flavor. The smells and aromas are intense. The cheese has all the sweetness of sheep’s milk.

Bread and Saba at the Sapa –  typical Sardinian sweets made by Corronca, was considered, in the Sardinian tradition, a poor dessert. Typically produced in the festive periods between the months of October and November until the end of the harvest, it comes from the union of sultanas, almonds, walnuts and sapa (syrup obtained from cooking honey).

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