The Pastificio Vincenza Mura began its activity in the early 1980s, at the behest of its namesake founder, originally from Nuoro, who was the first to introduce to the Cagliari market a typical sweet from her hometown, Sebadas. Animated by her unwavering enthusiasm, without full knowledge, Vincenza Mura, with the support of her husband Salvatore, began to make Sebadas in a small room made inside her home, following the recipe learned from her mother Francesca. They liked the product so much that, from the small room, they moved on to a small artisan workshop and there, in that room in Genneruxi, Cagliari, they began a journey of relentless growth, which has continued over time. Today, so many years later, in a different location, with new machinery and a more modern entrepreneurial management, the pasta factory collects and preserves the precious inheritance left to it by its founder, made up of craftsmanship, love for tradition, careful selection of raw materials, combined, however, with the pleasure of experimentation and contamination of traditional recipes.Our customers have grown, and if before the target market was represented by small food shops, today, the Pastificio's production is destined for large-scale distribution, prestigious hotels and receptive structures, which require important supplies, if compared to the ambitious business objectives set. What we essentially boast of is that our products, within the Sardinian GD, have no competition in terms of quality, but only, and inevitably, in terms of price. Every day, we strive to ensure that we maintain a high standard of quality, thanks to our constant search for quality raw materials, attractive and refined packaging, compliance with the strict regulations on hygiene and food health, and, above all, the enthusiasm of our staff, who love their work and carry it out with great sacrifice.