Extra virgin olive oil is at the core of healthy Sardinian cuisine and is well-known for its strong, unique flavour
Sardegna’s biodiversity, soil and sun in its ancient vineyards generates a variety of renowned autochthonous wines
Sargegna’s trademark homemade pasta is a wonderful tradition, passed down through generations of women
From the ancient tradition of sheep (or ‘pecora') breeding comes Sardegna’s s wonderful "pecorino" cheese
From the island’s fish-rich ponds comes the tradition of mullet roe curing bringing us the famous Sardinian bottarga
From the plethora of native plant life, genuine sea and mountain honeys are produced all over the island
The shepherds’ tradition and the need for long conservation have given rise to all kinds of dry crispy breads typical of the region
From the distillation of wines and local grapes and from the infusion of wild plants, ancient flavors, such as the fileferru and the myrtle liqueur, are born
From the wise selection of spices and natural raw materials comes excellent seasonings to enrich Sardinian dishes with aroma, colour and health
