Formati Regionali
La nostra pasta tipica Sarda e Regionale è prodotta usando solo Semola di Grano Duro 100% della Sardegna. La Fregula, disponibile in varie dimensioni, era prodotta per “rotolamento” dell’impasto della semola dentro un grosso catino di coccio e tostata in forno. Si presenta sotto forma di palline irregolari di diametro variabile fra i 2 e i 6 millimetri. I Malloreddus, hanno la forma di sottili conchiglie rigate, lunghe da circa 2 cm in su. Per non dimenticare i Maccarrones de su Ferrittu, i Torchietti, gli Anelletti…..
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![](https://i0.wp.com/www.icagliaritani.it/wp-content/uploads/2022/08/Anelletti-1.png?resize=480%2C480&ssl=1)
![](https://i0.wp.com/www.icagliaritani.it/wp-content/uploads/2022/08/torchietti.jpg?resize=960%2C640&ssl=1)