Dicoccum spelt is completely stone ground and given to an artisan pasta factory to make pasta in the typical Sardinian tradition: frègula and malloreddus.

The stone grinding preserves all the protein's characteristics of the cereal, being an entirely cold grinding: the flour is not heated by the manufacturing process, therefore it preserves all the nutritional and organoleptic virtues, leaving a good antique perfume to the nose and, to the taste, the intensity of the cereal’s flavour.

The artisan processing of the pasta takes place with bronze drawing and slow drying, without forcing; this is always in order to guarantee a high quality product.

The taste is enhanced with white recipes, with simple sauces from our land of Sardinia but at the same time refined: with bacon and mushrooms or with bottarga and artichokes or simply with a drizzle of extra-virgin olive oil.


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