Traditional Sardinia Pasta Kit – 3 Recipes

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61.90

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This ingredients-and-recipe meal kit contains a selection of typical products for easily preparing pasta according to 3 Sardinian traditional recipes (each one for 4 people): Malloreddus alla Campidanese, Fregola with artichoke, bottarga and white truffle cream and Lorighittas with sheep ragout. A 100ml bottle of superior Sicilian EVO oil is included.

  • Organic Sardinian Wheat Semolina Pasta (1 x 500g Malloreddus, 1 x 500g Fregola, 1 x 500g Lorighittas)
  • Toppings (1 x 300g “alla campidanese”, 1 x 200 Artichoke, bottarga and white truffle cream and 1 x 300g Sheep ragout)
  • Extra Virgin Semidana Olive Oil (1 x 500ml Olio Semidana Olive Oil)
  • Cheese (1x 200g approximately semi-seasoned pecorino cheese – Canaiga)

FORMAT: Tasting Set 2.7Kg

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. The Fregola is a traditional Sardinia food. Typically based on non-whole durum wheat (Triticum durum), at first glance, it seems vaguely similar to bulgur and couscous. “Lorighittas” 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.
  • “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. 
  • Artichokes, bottarga and white truffle cream topping is made by L’Isola dei Sapori. The combination of Sardinian spiny artichoke, with an intense and authentic taste, with Mullet Bottarga and White Truffle (Tuber Borchii), with a delicate and refined flavor, gives life to a creamy and original, unique and special velvety.
  • “Sheep ragout” topping, 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.
  • “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.
  • Artichokes, bottarga and white truffle cream toppings. The raw materials used in the production, make the difference. Grown at KM 0, natural and genuine. They are characterized by a simple and authentic flavor. Born with the aim of enhancing the quality and the characteristic flavors of our land. Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also one of the richest sources of antioxidants. artichokes may lower blood sugar levels. Bottarga is a good source of Omega-3, Vitamin D and Zinc. Truffles are rich in nutrients. They’re high in carbs, protein and fiber and contain both saturated and unsaturated fatty acids, as well as micronutrients, such as vitamin C, phosphorus, sodium, calcium, magnesium, manganese and iron; Truffles, are a great source of antioxidants, compounds that help fight free radicals and prevent oxidative damage to your cells; Truffles has antibacterial properties that can help decrease the growth of specific strains of bacteria. May Help Reduce Inflammation which is a vital part of your immune function that helps defend your body against infection and illness.
  • 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.
  • “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.
  • Fregola with artichoke, bottarga and white truffle cream for 4 people
    • Preparation: Easy, 30’
    • Recipe: available here
    • In this kit: Fregula pasta, “Artichokes, bottarga and white truffle cream” topping, EVO semidana Olive Oil.
    • You will need: 1 onion, 100ml vegetable broth, ½ glass of white wine, hot pepper to taste, salt to taste and grated bottarga to taste.
  • Lorighittas whit sheep ragout for 4 people
    • Preparation: Easy, 25’
    • Recipe: available here
    • In this kit: Lorighittas pasta, “Sheep ragout” topping, EVO semidana Oil, Semi-seasoned Sardinian pecorino cheese
    • You will need:  1 garlic and 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.
  • Fregula pasta It is ideal for use in soups, tomato-based sauces and especially with condiments based on seafood specialties. It can be cooked as a side dish, similar to rice and topped with savory foods. Fregola is also used as a substitute for couscous in tabouleh. Further, you could use fregola pasta as a morning breakfast grain, serve as a hot cereal or mix it with yogurt. Other typical Sardinian dish is Fregula with clams. 
  • “Lorighittas” 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.  It also very well with chicken ragú or bolognese ragú.
  • “Alla campidanese” topping goes perfectly with many types of pasta.
  • “Artichokes, bottarga and white truffle cream” topping. Easy to add to your diet as a topping for salads, soups or main courses, also works well in sauces, pasta, risottos and meat or seafood dishes. It is perfect for spread a bruschetta.
  • “Sheep ragout” topping goes perfectly with many types of pasta, accompanied by a good glass of cannonau wine.
  • 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.

  • 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.
  • Su Bottu they always use only seasonal and local raw materials, 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.
  • Corrias The pressing of the best Sardinian olives, with herbs and fruits typical of the island, guides the production of our unique flavored oils.
  • L’Oasi WWF de Scivu Our cheeses are made with traditional artisanal methods. This feature allows us to process even small quantities of milk with an enormous advantage in terms of quality. The milk we use comes from the 6 farms present in the WWF Oasis of Scivu. (World Wide Fund for Nature).

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