In 1963 in Cagliari, Sardinia, a small artisanal pasta factory was established which, thanks to its experience and passion, was able to bring traditional Sardinian pasta and bread to the forefront with undisputed success: fregola and malloreddus, pane carasau and guttiau. Today, in Settimo San Pietro, near Cagliari, with our new production lines and our experience, we continue to make the history of traditional Sardinian pasta and bread. Our pasta is made in the respect of tradition, to guarantee genuineness and quality; it is extruded or bronze drawn, selected and toasted pasta that contains only the best Sardinian wheat blends, guaranteeing that taste and flavour that make Italian cuisine unique and special in the world.