Products for celiacs and vegans: Sardinia brings home the Oscar of excellence with the "Niky" pasta factory

Sardinia protagonist at the "Oscars" of Italian agri-food excellence. Many island companies that have been awarded in Legnano at the Italy Food Awards gala in the various categories: from the rice sector to the pastry sector, from ice cream to pasta, from salami factories to wineries and distilleries, and further awards for the fish sector, saffron and honey.

At the national evening – after the great success of the regional editions which were also held in Sardinia – all the support from the Ministry of Agriculture was expressed for the needs of companies that contribute to the promotion of Italian agri-food.

Annamaria Bassani, a 29-year-old originally from Ozieri and owner of the "Niky" pasta factory in Nughedu San Nicolò, received the award for best gluten-free pasta factory: «A wonderful surprise, and a great recognition for our work and our commitment to the feminine, in the team besides me there are Maddalena and Marta and we are all under 30. I was thrilled when they complimented our productions».

The activity officially opened its doors on March 8, 2021, and it is not a date chosen at random: "A tribute to all women, on the occasion of our celebration".

How did the idea of a gluten free pasta factory come about?

«In my family I have cases of celiac people and we have found a lack of typical Sardinian gluten-free products such as seadas or culurgiones. Hence the desire to start the business to transform niche products into products that are not and should not be niche».

Did he have experience in the sector?

«Actually I worked in the chatter factories, the carnival sweets, and in a clothing store, so I decided to combine these two elements and get "hands-on", as they say».

What is the award for excellence due to?

«The fact that we create not only gluten-free products, but also lactose-free and egg-free, dedicated to those with allergies or intolerances».

How does it replace these ingredients?

“I don't replace them, I just eliminate them. Behind it is a study to create the right mix of raw flours, with quantities and proportions. Furthermore, each line is also made for vegans, for those who embrace this philosophy of life».

Retail or wholesale?

«For now only wholesale, we distribute in Sardinia but we are ready, with couriers, to ship our products everywhere. I have many requests for the opening of one of our direct points of sale, it doesn't exist yet, who knows in the future…».

Among the reasons behind the recognition is the love of craftsmanship.

«And there really is a lot of it, above all we have favored the typical Sardinian product. For example, we close the culurgiones by hand and it is very difficult because the dough is very delicate. But typicality for us can only be artisanal».

Sardinian raw materials?

«When we can, when they exist, yes, otherwise Italian. The lactose-free cheese is from Arborea and the vegan one is also Sardinian».

What comes out of your laboratory?

«Culurgiones, seadas with ricotta and Sardinian dessert, with the variant with lemon and orange flavouring, ricotta ravioli, with the variant with nutmeg, gnocchetti and tagliatelle. All of this is also vegan».

Will anything change with this award?

«In the meantime, the possibility of affixing a quality seal on the packaging, and then I hope to enter large-scale distribution. The goal is to reach supermarkets, consumers will be able to find something really tasty, not just the classic "pennetta" for celiacs to be made with sauce. Sardinia, let us not forget, is one of the regions with the highest incidence of celiac disease».

Are there any other projects?

«That always, we don't stop. I'd like to produce small cheeses and baked goods».

This is the second award you have received in two years of activity.

«Yes, in 2022 we participated in the Sardinia Food Awards , winning in the category of best gluten-free artisan pasta factory».

The sector requires great attention from the point of view of processing.

«It is a very delicate field, for coeliacs the risks of coming into contact with contaminated products are very high. And you can't be superficial about health, which is why we are prepared and attentive to every aspect at every stage".