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In Sardinia, the pasta tradition, especially the one made of durum wheat semolina, is very vast. Different styles and designs all made exclusively by hand following the ancient tradition since the

Middle Ages. Most of them can be tasted in our menu, made following their recipes and ingredients of the Sardinian tradition.




The most traditional pasta of our village, Lanusei.

A dough made of durum wheat semolina, water, extra virgin olive oil and a pinch of salt. The filling is potatoes, mint and pecorino cheese and they are served with various sauces but in particular in tomato and basil sauce with a generous addition of Sardinian pecorino cheese on top, always available in our menu.



Called in different ways, malloreddus or malladeddus

in Campidano, cigiones or ciciones or ciocioneddos in Sassarese, macarones caidos in Logudoro, macarones cravaos in the Nuoro area and chiusoni in Gallura districts, this traditional pasta from all over Sardinia is made exclusively of durum wheat semolina and water.

It is seasoned with tasty meat sauces, especially lamb, ragu' made here at the Artisans of Sardinia, but also with sausage and wild fennel and others. You will also find this pasta, traditionally, always on our menu.

Malloreddus Campidanese
Fregula Ferreli di Lanusei



Its origins are very ancient. It is practically impossible to precisely trace the moment in which this dish first appeared in Sardinia. Some say that it is the result of trade with the Phoenicians  being very similar to Arab couscous. 

The fregula is made of durum wheat semolina and water, it is dried before cooking. It is a type of pasta that recalls North Africa more than Italy, especially typical of the Campidano of Cagliari and Oristano. In the Nuorese it is known as pistizzone or pistitzone, which can be translated as "large crumbs".Fine fregola is used for soups and generally has a cooking time of between 15 and 18 minutes.

Can be found very often on our specials menu.



Lorighittas is a pasta of ancient origins, since the Spanish colonisation. It comes from Morgongiori,

a small town of 800 inhabitants at the foot of the Mount Arci. The tradition of making lorighittas has long been linked to All Saints Day, on November 1st. Lorighittas are made by wrapping two thin threads of pasta dough around two or three fingers and then intertwining them to form a ring, 'sa loriga' in Sardinian. Can be prepared with any sauce, specially meat and tomatoes but great with seafood as well as bottarga.

Soon at Artisans of Sardinia.

Lorighittas tradizionali
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