I Cagliaritani grew up in Cagliari in 1963 as a small artisan workshop, that thanks to the passion of Francesco, establish itself in the production of Sardinian traditional pasta: the Fregola (Sa Fregula) and the Malloreddus.
In few years, other formats of the Italian tradition have been added to the Sardinian traditional pasta, such as Spaghetti, Mezze Penne, Fusilli, Paccheri and many others, this allowed the company to become stronger in the local and national market.
Thanks to 50 years of experience and with the new production lines we vaunt a growing and innovative range of products that combines the precious tradition of old family recipes with the most modern production techniques.
The careful selection of the row material (Semolina) is done after accurate analyses and tests, it has an high percentage of local durum wheat, and the low temperatures in the production process that allows to preserve the organoleptic properties, guarantee the unquestionable quality of the final product.
Today to increase the link with the land we are working to the project of â€œFiliera Cortaâ€: our mill will grind Sardinian biological wheat for the production of the pasta. A further confirmation of the excellence of our products.
Thanks to the acquired experience and the new projects we are focused with trust to the international markets.Â Our Productive capacity allows us to face to different requests in short notice and with good offers.
The company has the HACCP system, the IFS certification and CCPB Organic Certification.