In the middle of Sardinia, in the Barbagia area and precisely in the ancient region of Mandrolisai you will find Zia Tonina’s little pasta factory, faithful guardian of the millennial tradition of sheep farming and agriculture.
This modern pasta factory is enriched by the latest technologies and specialized in the production of fresh pasta. The result is a product that saves the tradition without modifying the quality standards of the homemade production.
Questo è possibile grazie alla scelta degli ottimi ingredienti impiegati nel processo produttivo, si utilizzano infatti solo materie prime selezionate di produzione locale, che consentono di mantenere il vero sapore della della pasta fatta in casa.
Culurgiones a cosidura are a classic dish of Sardinia tradition.
It is a unique type of stuffed pasta originally from the Ogliastra. Similar to dumplings, Culurgiones are traditionally stuffed with potatoes, pecorino cheese and fresh mint. They have a unique handmade shape, indeed they look like a wheat spike.
Sardinian gnocchetti are undoubtedly the most classic of Sardinian pasta: they take the shape of folded shells and are made of flour, semolina and water. They are the most prepared traditional dish in Sardinia.
Sebadas are the traditional Sardinian dessert. These sweet little pastries are filled with fresh cheese, either sheep or cow’s cheese, before being deep-fried and drizzled with honey. Today we are used to considering Sebadas as a dessert, but in reality in the past they were considered as a main course, widespread mainly among shepherds and families who lived by sheep farming. The area of origin of this dish is the heart of Sardinia, Barbagia.