Sugar-free artisan line bag

"Extra Virgin Olive Oil" DOP SARDEGNA is obtained exclusively from olives produced by farms listed in the D.O.P. registry of production olive groves, located in the province of Sassari, particularly in the countryside of Alghero. Usage recommendations: This excellent oil, thanks to its balance between bitterness and spiciness, can be used both as a raw condiment and in the preparation of all Mediterranean dishes. Ideal for fish dishes.

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 winemaking vocation of the Bonnanaro region, in Meilogu, is expressed in "RUJU", a Red Isola dei Nuraghi I.G.T. wine. Characteristic and captivating, with its aroma recalling small wild berries, followed by a smooth, elegant, and persistent taste. It represents the essence of the red wine that best symbolizes our land: a perfect symbiotic union between two red grape varieties with very distinct characteristics. The sweetness and smoothness of Cannonau – as sweet and rolling as the hills and plains of Sardinia – meet the impetuous energy of the Muristellu, which embodies the wild, energetic, and untamed spirit of Sardinia's forests and 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.

A speciality with long aging, obtained from the whole piece of the thigh, which is distinguished by its scent. The seasoning, the climate and the environment make it a high quality product.

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.

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.

Aged cheese with a minimum aging of 60 days. The paste is compact, white, and tends to a straw-yellow color as it matures. Excellent when enjoyed with pane carasau, and truly shines when grilled or baked. Recommended wine pairing: Cannonau 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.

This oil is obtained from centuries-old trees located in a hilly area that is particularly windy and not far from the sea. The olives are harvested in the second and third week of October and the first and second week of November, during the ripening phase when the color changes from green to purple. Recommended pairings: Ideal with salads, seafood appetizers, moist shellfish, and fine meats.

This oil is obtained from centuries-old trees located in a hilly area that is particularly windy and not far from the sea. The olives are harvested in the second and third week of October and the first and second week of November, during the ripening phase when the color changes from green to purple. Recommended pairings: Ideal with salads, seafood appetizers, moist shellfish, and fine meats.

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.