Fresh cheese with a minimum maturation period of 15 days.
It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses.
Wine recommended in combination: Vermentino di Sardegna D.O.C.
Fresh cheese with a minimum maturation period of 15 days.
It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses.
Wine recommended in combination: Vermentino di Sardegna D.O.C.
Fresh cheese with a minimum maturation period of 15 days.
It is characterized by a soft and compact paste and a sweet and delicate taste. Excellent as a table cheese, it is also recommended to use it in the preparation of first courses.
Wine recommended in combination: Vermentino di Sardegna D.O.C.
The oldest pecorino cheese in Sardinia, dating back to the Bronze Age. The production takes place entirely on the island and involves the processing of raw sheep's milk. The DOP quality is guaranteed by the Consortium of Tutelage through the presence of the stamp on the cheese. Each stamp is unique and bears a progressive number with which you can trace the producer and the date of production. The minimum maturation period is about 3 months, which gives the cheese a hard paste and a strong and spicy aroma. It is recommended to taste it at the end of the meal, accompanied by sweet flavours such as persimmons, white grapes and fig jam.
Wine recommended in combination: Cannonau di Sardegna.
It is a typical Sardinian bread spread all over Sardinia, in the shape of a very thin and crunchy disc, suitable to be kept for a long time. The Sardinian word derives from the verb "carasare", which means to toast. During this process the bread is put back in the oven for the final baking: this baking makes it crunchy.
The "guttiau" bread is a "carasau" bread tasty variant which is a typical Sardinian bread spread all over Sardinia, very thin and crunchy disc-shaped, suitable to be kept for a long time. The Sardinian word derives from the verb "carasare", which means to toast. During this process the bread is put back into the oven for the final baking: this baking makes it crunchy. To make it "Guttiau", the bread carasau is seasoned with olive oil and salt.
il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA
CON GRANO DURO SARDO
E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante.
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il PANE DI SEMOLA TRADIZIONALE DELLA SARDEGNA
CON GRANO DURO SARDO E ROSMARINO
E' un tipico pane sardo diffuso in tutta la Sardegna, a forma di disco molto sottile e croccante, adatto a essere conservato a lungo. Il termine sardo deriva dal verbo carasare, che significa tostare. Durante la carasadura il pane viene rimesso nel forno per la cottura finale: tale cottura lo rende croccante
Traditional Sardinian sweets made with almond dough, with orange, chocolate and myrtle liqueur, externally glazed with chocolate. The "Sospiri" were prepared as a precious gift at weddings, by the bride's family, which explains why are known as the "bride's sweets".
Blends of natural Sardinian salt with the addition of carefully selected high quality organic herbs. Excellent for flavoring roasts, first and second courses of fish.
Blends of natural Sardinian salt with the addition of carefully selected high quality oregano. Excellent for flavoring roasts, first and second courses of fish.
This artichokes are prepared by hand in order to avoid damaging the heart, their delightful, meaty core. The ingredients are carefuly selected in order to create a good and healthy product that respects our millenary tradition. Enjoy them as an appetizer or as a seasoning for pasta or rice salads.