Sardinian Pasta Kit – Malloreddus alla Campidanese

14.90

14.90

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This ingredients-and-recipe meal kit contains a selection of typical products for easily preparing pasta according to 1 Sardinian traditional recipe (serving for 4 people): Malloreddus alla Campidanes. A 100ml bottle of Sardinian EVO oil is included.

  • Organic Sardinian Wheat Semolina Pasta (1 x 500g Little one’s Malloreddus tricolor pasta)
  • Toppings (1 x 300 Sa Bagna alla campidanese sauce)
  • Extra Virgin Semidana Olive Oil (1 x 100ml EVO extra virgen semidana olive oil)
  • Cheese (1x 100g approximately semi-seasoned pecorino cheese – Canaiga)

FORMAT: Tasting Set 1Kg

DESCRIPTION

“Sardinian Traditional Pasta – Classic Edition” is a meal kit for enjoying pasta according to the most classic Sardinian recipe in a few minutes with local artisan pasta, traditional toppings, and EVO oil, at the best value for money. 

The pack includes:

  • Pasta, made by Araj with 100% Organic Sardinian Wheat Semolina Pasta, perfect to embrace any sauce, enhancing each dish in a divine way; “Malloreddus” have a characteristic shape and an internal cavity, that manages to “capture” more sauce, which makes them even tastier. 
  • “Alla campidanese” topping, by Su Bottu, is an exquisite ready-made sauce, typical of the Campidano area, a ragù prepared with fresh pork sausage and tomatoes grown in Sardinia, delicious to taste on most types of pasta. 
  • “Olio Semidana”, made by Corrias oil mill, is a Monocultivar oil of the highest quality and is unique as an expression of typical olive cultivars of the Sinis region. It is obtained directly from olives and only by mechanical means. Belonging to the fruity category with prevailing hints of fresh grass, artichoke, thistle, spicy taste, hints of fresh floral almond and ripe fruit.

Semi-seasoned pecorino cheese (Canaiga) is made by L’Oasi WWF di Scivu. It has an intense flavor, a natural heir of Sardinian cheese, made with whole milk that is collected and transformed every day, using traditional methods, to preserve the exceptional unaltered organoleptic qualities.

HEALTH BENEFITS

HEALTH BENEFITS

  • Pasta: made with 100% organic ingredients, this semolina pasta is produced with durum wheat grown in Sardinia, stone ground. Cold kneaded and bronze drew, with drying for 24 hours at low temperature. It is rich in proteins, lipids, amino acids, B vitamins, E vitamins and mineral salts such as zinc, calcium, potassium and magnesium.
  • “Alla Campidanese” topping: This preparation is ideal for seasoning pasta, giving life to exceptional dishes, with great flavor and a very intense scent, with all the nutritional benefits associated with its ingredients. 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 also contains several other micronutrients, including vitamin B12, niacin, and zinc.
  • “Olio Semidana”: It is recommended for people who suffer from high cholesterol because it helps to decrease the bad cholesterol (LDL) for the benefit of the production of good cholesterol (HDL); it can help in the fight against stomach acid and contribute to intestinal regularity; it helps the immune system. It has a high presence of antioxidants including polyphenols, helping to preserve cell walls and prevent various types of tumors, as well as preventing degenerative diseases such as Alzheimer’s.
  • Semi-seasoned Sardinian pecorino cheese (Canaiga) It is rich in vitamin A and E which are two powerful antioxidants. Consequently, its consumption fights the signs of aging and numerous diseases of the skin and mucous membranes. It is rich in magnesium which is an incredible defense weapon for our body against the most common diseases.
CERTIFICATES & VALUE

CERTIFICATES & VALUE

  • Careful and refined selection of typical Italian food products.
  • Authentic manufacturing process

 

TASTING

TASTING

This kit is recommended for the preparation of:

  • Malloreddus alla Campidanese for 4 people
    • Preparation: Easy, 30’
    • Recipe: available here 
    • In this kit: Malloreddus pasta, “Alla campidanese” topping, EVO semidana Oil, Semi-seasoned Sardinian pecorino cheese
    • You will need:  salt to taste.

Alternative tasting tips with the ingredients in this kit:

  • “Malloreddus” pasta goes very well with Bolognese ragú, vegetables ragú, with lentils, are perfect choices.
  • “Alla campidanese” topping goes perfectly with many types of pasta.
  • Olio Semidana is recommended on salads, with potato puddings or boiled vegetables.
  • Semi-seasoned Sardinian pecorino cheese (Canaiga) goes well with any kind of pasta, with Italian cured meats, whit vegetables, with honey and fruit preserves, it is also perfect to be enjoyed in combination with honey, perhaps lightly roasted on a sheet of carasau bread.
STORAGE

STORAGE

  • Pasta: once the package has been opened, it can be closed with a clothes peg and stored in the pantry, 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.
  • Toppings: after opening the package, keep it in the fridge and use it within 2-4 days.
  • “Olio Semidana”: keep the olive oil in its bottle, far away from heat sources at a temperature of 15 / 20 C° (59 / 68 F°).
  • Semi-seasoned Sardinian pecorino cheese (Canaiga)  store in the refrigerator at 0-4 ° C; after opening, consume within a few days.
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, the following companies from the Sardinian territory 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.
  • 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 semidana olive oil made by Corrias oil mill, is a Monocultivar oil of the highest quality and is unique as an expression of typical olive cultivars of the Sinis region. It is obtained directly from olives and only by mechanical means. The color is straw yellow with light golden reflections, it has an intense and persistent aroma of fruit and flowers. Belonging to the fruity category with prevailing hints of fresh grass, artichoke, thistle, spicy taste, hints of fresh floral almond and ripe fruit. The taste is fine and characteristic, dry and soft, alcoholic, fresh and slightly sour, with a good structure.
  • Semi-seasoned Sardinian pecorino cheese (Canaiga) is made by L’Oasi WWF di Scivu. It is a semi-aged pecorino cheese with an intense flavor, a natural heir of Sardinian cheese, made with whole milk that is collected and transformed every day, using traditional methods, in order to preserve the exceptional organoleptic qualities unaltered. Being an artisanal product, the same type of cheese is not always the same in weight and regularity of shape. Hence the difficulty of making completely homogeneous pieces.

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