The name may translate as 'little calves' but there is something a bit trilobite-ish about Sardinia's most famous pasta shape. Genuine malloreddus were flavoured with saffron, and these days a thread or two is still often added to the sauce. The classic is one made with Sardinian sausage, onion and tomato, topped by grated fiore sardo.
Often known as gnocchetti Sardi elsewhere in Italy; on Sardinia other names include cicciones, ciccioneddos, maccarrones cravaos, maccarrones tundos, macarrones caidos, cassuli, cassulli and chjusoni.
Images by: Dana Facaros