GNOCCHETTI SARDI | 46
Our GNOCCHETTI SARDI | N ° 46 are very good and also a tribute to traditional Sardinian regional cuisine. For the uninitiated, they are a type of shell-shaped pasta. Typical of Sardinia, where they are called malloreddus (calves) because they also recall the belly of a bull due to their rounded shape.
Their striped surface and their shell shape allow the sauces used for the sauce to be absorbed by the pasta and to give one bite after another a truly delicious flavor.
Cooking time: 12 minutes
Type: Durum wheat semolina pasta
Die: number 46
The ideal condiments can be our ARRIGHI sauces or many other recipes such as, for example:
- Gnocchetti Sardi Campidanese
- Gnocchetti Sardi with pea cream
- Grnocchetti sardi with sausage ragout
DID YOU KNOW THAT: the hollow shape and the striped back were obtained, in the past, by using a straw basket called ciuliri for processing. In Sardinian cuisine, gnocchetti are prepared during festive lunches, but they are also suitable for Sunday lunches with the family or for occasions when you simply want to devote time to good food and obtain excellent results.
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Since 1959, the italian Pasta in Piedmont
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