Sardinian Pasta Kit – Lorighittas with sheep ragout

“Sardinian Traditional Pasta – Classic Edition” is a meal kit for enjoying pasta according to the most classic Sardinian recipe in a few minutes with local artisan pasta, traditional toppings, and EVO oil, at the best value for money. 

The pack includes:

• Pasta, made by Araj with 100% Organic Sardinian Wheat Semolina Pasta, perfect to embrace any sauce, enhancing each dish in a divine way; “Lorighittas” The typical and unique ring-shaped braided pasta, born in the small town at the foot of Monte Arci, in Alta Marmilla, Sardinia, has always been prepared by the women of the village for the feast of All Saints.. 
• “Sheep ragout” topping, is made by Su Bottu, it is a typical condiment of central Sardinia, the tasty selected sheep meat, which strictly comes from Sardinian pastures, is cooked in a sauce with a selection of tomatoes grown in Sardinia.
• “Olio Semidana”, made by Corrias oil mill, is a Monocultivar oil of the highest quality and is unique as an expression of typical olive cultivars of the Sinis region. It is obtained directly from olives and only by mechanical means. Belonging to the fruity category with prevailing hints of fresh grass, artichoke, thistle, spicy taste, hints of fresh floral almond and ripe fruit.
• Semi-seasoned pecorino cheese (Canaiga) is made by L’Oasi WWF di Scivu. It has an intense flavor, a natural heir of Sardinian cheese, made with whole milk that is collected and transformed every day, using traditional methods, to preserve the exceptional unaltered organoleptic qualities.

HEALTH BENEFITS

• Pasta: is a Traditional PAT Agri-food Product of Sardinian pasta. It is made with durum wheat semolina pasta, grown and machined in Sardinia, water and salt. The ingredients are processed in a terracotta scivedda (container) to mix the dough and then on a wooden table for processing, and the creation of pasta “spaghetti” that will give life to the Lorighitta. The spaghetti is then wrapped twice around the fingers: index, ring and middle fingers, the end is broken and compressed into two threads intertwined between the index and the thumb of the same hand, the two threads are twisted and the typical shape of an elongated ring. The closed Lorighittas placed in su caisteddu (basket) are left to dry from 3 days to the whole week, depending on the season. Once dried, the pasta is ready to be wrapped for sale, or displayed in wicker baskets. The traditional laying in the basket refers to ornamental motifs typical of filet crochet decoration. It is a unique product limited only to the territory and municipality of Morgongiori.

• Sheep ragout sauce. Sheep meat contains a good amount of iron, which is an essential protein for the oxygen’s transport to organs and tissues, it also contains potassium, which is important for muscles, the heart and for the transmission of nerve impulses. Sheep meat has several advantages: it has a low percentage of fat and a high amount of vitamins, iron and potassium. Due to its nutritional properties, the consumption of sheep meat is recommended as part of a healthy and balanced diet. It always depends on the amount you take, but within a healthy diet controlled by a nutritionist, sheep meat can be consumed without worrying.

• “Olio Semidana”: It is recommended for people who suffer from high cholesterol because it helps to decrease the bad cholesterol (LDL) for the benefit of the production of good cholesterol (HDL); it can help in the fight against stomach acid and contribute to intestinal regularity; it helps the immune system. It has a high presence of antioxidants including polyphenols, helping to preserve cell walls and prevent various types of tumors, as well as preventing degenerative diseases such as Alzheimer’s.
• Semi-seasoned Sardinian pecorino cheese (Canaiga) It is rich in vitamin A and E which are two powerful antioxidants. Consequently, its consumption fights the signs of aging and numerous diseases of the skin and mucous membranes. It is rich in magnesium which is an incredible defense weapon for our body against the most common diseases.
  

CERTIFICATES & VALUE

• Careful and refined selection of typical Italian food products.

• Authentic manufacturing process

TASTING

This kit is recommended for the preparation of:

• Lorighittas whit sheep ragout for 4 people
  • Preparation: Easy, 25’
  • Recipe: available here
  • In this kit: Lorighittas pasta, “Sheep ragout” topping, EVO semidana Oil, Semi-seasoned Sardinian pecorino cheese
  • You will need:  1 garlic and salt to taste.

Alternative tasting tips with the ingredients in this kit:

• “Lorighittas” The typical condiment of Lorighittas is the free-range cockerel sauce made with seasoned tomatoes or simple tomato sauce, combined with roasted wild boar or pork.  It also very well with chicken ragú or bolognese ragú.

• “Sheep ragout” topping goes perfectly with many types of pasta, accompanied by a good glass of cannonau wine.

• Olio Semidana is recommended on salads, with potato puddings or boiled vegetables.
• Semi-seasoned Sardinian pecorino cheese (Canaiga) goes well with any kind of pasta, with Italian cured meats, whit vegetables, with honey and fruit preserves, it is also perfect to be enjoyed in combination with honey, perhaps lightly roasted on a sheet of carasau bread.

STORAGE

• Pasta: once the package has been opened, it can be closed with a clothes peg and stored in the pantry, store in a cool and dry place, away from legumes and rice. To be consumed preferably by the expiry date that is indicated in the package.
• Toppings: after opening the package, keep it in the fridge and use it within 2-4 days.
• “Olio Semidana”: keep the olive oil in its bottle, far away from heat sources at a temperature of 15 / 20 C° (59 / 68 F°).
• Semi-seasoned Sardinian pecorino cheese (Canaiga)  store in the refrigerator at 0-4 ° C; after opening, consume within a few days.

PRODUCER

Sardinia Blue Zone

About

Authentic 100% Sardinian products

Authentic Sardinian products selected by our local food & wine expert, Maurizio Stara Sardinia Blue Zone's assorted packages are all made in Sardinia according to local tradition, to bring the best of Sardinian diet, a key to the longevity of the inhabitants of this wild and magnificent island. Through the use of a few genuine and also 100% local ingredients, freshness and quality are guaranteed. All products are tested in the kitchen by Sardinian gastronomic experts. These are authentic food products with a short supply chain.

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PRODUCER

REGION

LEARN MORE

This pack is the result of a careful selection and research process. Among the Sardinian specialties included in this pack, the following companies from the Sardinian territory were selected.

• Morgongiori‘s Lorighittas pasta is made by Araj pasta factory, The typical and unique ring-shaped braided pasta, born in the small town at the foot of Monte Arci, in Alta Marmilla, Sardinia, has always been prepared by the women of the village for the feast of All Saints. The Lorighittas is a Traditional PAT Agri-food Product of Sardinian pasta.

It is a unique product limited only to the territory and municipality of Morgongiori. For twenty-five years the Lorighittas Festival has been held in Morgongiori, born precisely to promote typical artisanal production.

• Sheep ragout sauce is made by Su Bottu, it is a typical condiment of central Sardinia, the tasty selected sheep meat, which strictly comes from Sardinian pastures, is cooked in a sauce with a selection of tomatoes grown in Sardinia, its intense taste is perfect for a tasty first course, accompanied by a good glass of cannonau wine.

• EVO extra virgin semidana olive oil made by Corrias oil mill, is a Monocultivar oil of the highest quality and is unique as an expression of typical olive cultivars of the Sinis region. It is obtained directly from olives and only by mechanical means. The color is straw yellow with light golden reflections, it has an intense and persistent aroma of fruit and flowers. Belonging to the fruity category with prevailing hints of fresh grass, artichoke, thistle, spicy taste, hints of fresh floral almond and ripe fruit. The taste is fine and characteristic, dry and soft, alcoholic, fresh and slightly sour, with a good structure.
  
• Semi-seasoned Sardinian pecorino cheese (Canaiga) is made by L’Oasi WWF di Scivu. It is a semi-aged pecorino cheese with an intense flavor, a natural heir of Sardinian cheese, made with whole milk that is collected and transformed every day, using traditional methods, in order to preserve the exceptional organoleptic qualities unaltered. Being an artisanal product, the same type of cheese is not always the same in weight and regularity of shape. Hence the difficulty of making completely homogeneous pieces.