Lorighittas are a particular type of Sardinian pasta, attested as early as the 16th century, when in a financial report intended for the King of Spain there was mention of particular macaroni of braided pasta. At the time, Lorighittas could be found in various places on the island, but over time this type of pasta disappeared almost everywhere, while remaining the typical dish of Morgongiori, in the province of Oristano. Obtained by processing durum wheat semolina with water and salt, Lorighittas are made entirely by hand, without the use of equipment, just like in past centuries. This characteristic, combined with the fact that production is limited to the municipality of Morgongiori alone, makes it a rare and precious pasta. Lorighittas are excellent if seasoned with various sauces, both meat and fish. Among the most particular, you can use tomato with free-range cockerel meat, aromatic herbs and grated pecorino, but they are also delicious with prawn sauce. Gluten-free No Vacuum-packed No
Product details
Ingredients: Durum wheat semolina - water
Nutritional values per 100 g.
Energy Kcal/Kj - 341/1426
Fat g. - 0.1 g
of which saturated fat g. - 0 g
Carbohydrates g. - 73 g
of which sugars g. - 0.6 g
Proteins g. - 12 gr
Salt g. - 0.007 gr
Allergen list: contains gluten