Pasta maker Corona&Manca
The pasta maker Corona&Manca comes from an ancient tradition of women passing down traditional homemade pasta recipes. After decades of family production, in 1955 the artisanal activity became a commercial enterprise, still deeply rooted in the family tradition.
We selected two special dry pasta:
Fregola : the typical pasta consisting of semolina dough, rolled into small (2-3mm diameter) balls and toasted in oven, comes in 3 sizes, small medium and large depending on the recipe. Traditionally used in seafood and clams dishes.
Malloreddus: probably the most known Sardinian pasta, it is the regional version of Italian gnocchi. Malloreddus are made from wheat flour, water, salt and a pinch of saffron. With tomato sauce and sausage it is the traditional Sardinian first course.