Fresh Pasta Laboratory

Gallura ravioli, known as Puligioni, are a traditional dish widespread in the Gallura "stazzi" families. These ravioli have a diameter of approximately 6-7 cm, with a ricotta filling enclosed by a thin sheet of fresh pasta. The basic ingredients are durum wheat flour, salt and hot water for the pasta, while the filling includes fresh ricotta, parsley, salt, sugar and lemon zest for a traditional and authentic recipe.

Discover the genuine taste of this Gallura specialty prepared with love according to our tradition.

Gallura gnocchi, Chiusoni 

To prepare the closures, we use the typical durum wheat flour "Trigu saldu o ruiu" and plenty of boiling, salted water. After having arranged the flour in a mound and poured in the water, proceed with the manual kneading. Working by hand, long cylinders are obtained from which pieces of approximately 3-4 cm are cut. These pieces are then rubbed against a basket or grater to obtain the final shape. A meticulous work carried out one by one to guarantee the quality of the final product.

In the agro-pastoral environment of Sardinia, traditional houses were simple but full of versatile baskets called colbuli. These baskets, used for different purposes, were adaptable for the preparation of gnocchi, ravioli, tagliatelle, seadas and ricotelle. In the past, the same colbula was used to prepare gnocchi and to preserve them after the drying phase, a practice that dates back to ancient times, which we preserve and testifies to the versatility of these traditional objects.

Typical bread decorated, of semolina of durum wheat produced in Sardinia also known as su scetti or hard pasta.
It is a type of fine bread that in the past was prepared for major occasions, weddings and Easter .Still today this bread  it is never missing in the most important parties and ceremonies. 
In the past it was prepared only for the wealthier classes. Its peculiar characteristic is the crunchy and slightly golden colored crust and the soft, very compact and white crumb.