There is a long history of making bread and pasta in Sardinia which means that we now have a vast range of types that vary from place to place. We have selected a number of typical products which represent the entire island from the north to the south.

Pane carasau recalls the heart and culture of bygone times. It is crisp and full of flavour, a versatile food that can be used dry or soaked to prepare traditional dishes like “su pani frattau”.

And then, there is the pasta. Fregula pasta is small and round, prepared with semolina, perfect served both as a pasta dish, in broth or with both meat and fish sauces.