"Cicioneddos" Durum Wheat Semolina Pasta

Cicioneddos is a typical pasta from Sassari and northern Sardinia, a variant of Malloreddus, but smaller and rounder, with a characteristic curly shape.

An interesting curiosity is their shape: cicioneddos are said to have been inspired by shells, recalling the maritime traditions of Sardinia.

Durum wheat Semolina

Contains gluten

Cicioneddos di semola: the history and evolution of this Italian delicacy

Semolina Cicioneddos are a typical dish of the Italian culinary tradition. Their history goes back several centuries, when they were considered a poor and simple dish. However, thanks to their goodness and versatility in the kitchen, cicioneddos have won a place of honour among Italian dishes. Over the years, the original recipe has been enriched with new ingredients and combinations, resulting in numerous regional variations. Today, semolina cicioneddos are appreciated throughout Italy and are a true delicacy of Italian cuisine.

The sauces to make the most of semolina cicioneddos

Semolina cicioneddos, a traditional Sardinian pasta, are made with durum wheat semolina and water. They are the perfect accompaniment to a wide range of sauces. The most common sauces are tomato-based, such as freshtomato sauce or meat sauce, but there are also more unusual ones, such as botargo sauce or seafood sauce. To enhance the flavour of the pasta, it is important to choose the sauce that best matches the semolina cicionedos. You can also add grated cheese or herbs such as parsley or basil to make the combination even tastier. The result is a unique and tasty dish that will satisfy even the most demanding palates.