Prodotto |
Azienda |
Durum wheat semolina pasta
Penne
Pennette rigate
Maccheroni
Malloreddus tipici
Malloreddus medi
Malloreddus mini
Rigatoni
Spumoni
Creste di gallo
Gigli
Strozzapreti
Freula
Flavoured pasta
Strozzapreti with cuttlefish sepia
Gnocchi with cuttlefish sepia
Strozzapreti with botargo (salted mullet role)
Strozzapreti with sage
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Spelt Pasta |
Fattoria Loppiano |
 PASTA
Hard wheat bran pasta is made using the ancient techniques of the Italian tradition. Its production is characterized by an accurate selection of hard wheat bran from organic agriculture, skilfully mixed with pure water, which is worked with bronze draw-plates and slowly dried at low temperature for 24-48 hours. This process makes pasta resistant to the cooking, allows the absorption of the dressings and gives to it all the characteristics that ensure good taste and nutritional value.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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 SPELT PASTA
The spelt is a cereal of high quality that for many centuries it has been a fundamental food for Mediterranean and Asian people. With the flour made from this cereal is possible to produce, according to the most ancient traditions, the spelt pasta. The manufacturing process with happens bronze drawing and the drying process lasts for about 32 hours at low temperature. The drying is one of the most important process to produce the best high quality spelt pasta.
Producer: Fattoria Loppiano Soc. Agricola Coop.
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 CARASAU BREAD
The "Carasau Bread" has the real essence of Sardinia inside. The story tells about an austere but hospitable people and about its dignity even in its less happy events. The birth of the "Carasau Bread" is wrapped in the mist of legend, just as the birth of the nuraghes, somebody think it should be found in the Arabian Countries. For sure we know that, during the long period the shepherds spent far from their home, they knew they can rely on unlimited and imperishable supplies of the "Prince of food", thanks to this light and nutritious bread, so easy to preserve. All families prepared this bread in big quantities and at fixed intervals, and preserved it in wonderful chests, even for very long periods of time, just as it was a priceless treasure. A treasure that today is within the reach of everybody thanks to the old bakery of S’Atra Sardigna, untouched in its traditional tastiness.
Carasau bread is also called “music paper”: it consists in round foils and can be eaten also in the Guttiau version, which is dressed with olive oil and salt and baked again.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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