These small, ridged shells are made exclusively from 100% Sardinian durum wheat semolina and pure water, without any additives or eggs, following a recipe carefully passed down through generations. Shaped using bronze dies - a process known as bronze-die extrusion - they develop a rough, rustic surface that perfectly captures rich sauces, especially the traditional alla campidanese, made with Sardinian sausage, tomatoes, saffron, and aged pecorino cheese.

The malloreddus are slowly dried at low temperatures to preserve their full flavor, natural grain aroma, and nutritional value. Their “Tradizionali” version represents not just a classic shape, but a sincere homage to tradition, territory, and artisanal craftsmanship.