Sugar-free artisan line bag

"Olio Extravergine Di Oliva" DOP SARDEGNA is obtained exclusively from olives produced on farms included in the D.O.P. production list olive groves, located in the province of Sassari and in particular in the countryside of Alghero. Suggestions for use: it is an excellent oil, which thanks to its balance between bitter and spicy, can be used both as raw condiment or for the preparation of all the dishes of the Mediterranean cuisine. Ideal on the dishes of fish.

This oil is obtained from secular plants located in a particularly windy hilly area not far from the sea. The olives are harvested in the second and third decade of October and in the first and second decade of November, when veraison begins, i.e. the colour goes from green to purple. Suggestions for use: salads, seafood hors d'oeuvres, wet shellfish and fine meat.

Spiced sea salt with myrtle, featuring a natural and authentic flavor, adds a Mediterranean touch to dishes. Particularly recommended as a seasoning for meat-based dishes.

Unpasteurized blonde beer, unfiltered, low fermentation, Lager style.

The particular wine vocation of Bonnanaro´s area, in the Mejlogu region, is boosted in our RUJU Rosso Isola dei Nuraghi I.G.T. Characteristic and seductive, with its scent reminding small berries and complemented by a soft,elegant and persistent taste. Our "top of thenotch" red wine that have to represent our land. A perfect symbiotic union between two native red grapes: sweetness and sinuosity of Cannonau - how pleasant and harmonious are the hills and the grass lands of Sardinia - that meet the impetuous energy of the Mediterranean scrub that characterizes the Muristellu (Bovale family, but adapted in extremely hostile soils) - as energetic, galloping and wild is Sardinia on the woods and the mountains.

It's the real, original "Blonde" beer. This type of beer takes its name from the city of Pilsen, a city located in the Bohemian region of the Czech Republic. Beer produced with selected yeasts of low fermentation, a style that is very popular and widespread in several countries. Our brewer wanted to characterize it with a rich and complex aroma, malt scent and a bouquet coming from SAAZ hops. Its color is tending to pale gold with a creamy and thick foam and a pronounced bitterness given by the use of Bohemian hops.

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 "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.

TRADITIONAL SARDINIAN SEMOLINA BREAD WITH SARDINIAN DURUM WHEAT AND ROSEMARY It is a typical Sardinian bread, widespread throughout Sardinia, in the shape of a very thin and crispy disc, suitable for long-term storage. The Sardinian term come from the verb carasare, which means to toast. During the "carasadura", the bread is put back into the oven for the final baking: this baking process makes it crispy.

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.

Pozzo 3 è una birra a bassa fermentazione prodotta con castagne di Sardegna e con una sapiente selezione di malti dove il profumo e il gusto delicato della castagna richiamano i sentori del bosco d’autunno.

questo olio è ottenuto da piante secolari situate in una zona collinare particolarmente ventosa e non lontana dal mare. Le olive vengono raccolte nella seconda e terza decade di ottobre e nella prima e seconda decade di novembre, quando inizia l'invaiatura, cioè il colore passa dal verde al viola. Da abbinare a insalate, antipasti di mare, crostacei umidi e carni pregiate.

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.