The Sardinian malloreddus are a durum wheat semolina pasta, bronze drawn and dried at low temperatures. The malloreddus are the protagonists of the Sardinian table, in everyday life as well as on important occasions.
They were prepared since ancient times, children of the millennial diet of the farmers of the Mediterranean area, based on wheat. Widespread throughout the island, the famous "Sardinian dumplings" in southern Sardinia are called "is malloreddos", in Sassari "ciciones", in Logudoro "macarones caidos", and in Nuoro "cravaos".
Durum Wheat semolina,, Water
Not suitable for celiac
Typical Values per 100 g Energy 1514 kJ 375 kcal Fat 1.2 g of which saturates 0,2 g Carbohydrate 72 g of which sugars 3.7 g Fibre 3.1 g Protein 13 g Salt 0 g
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