Wine and Taste

in Sardinia you live longer because you eat better!
Food tells a territory: in few places in the world is this as true as in Sardinia. Product quality, preparation and taste of the dishes have a value that goes beyond goodness and are the legacy of a millenary story. Sardinian cuisine is similar to that of many centuries ago, although it differs between the various territories in terms of preparation techniques. On the coast or inland, Sardinia never ceases to amaze with its delicacies, based on simple and genuine ingredients, with strong yet delicate flavours.

dishes of the ‘diet of centenarians’
Sardinia is home to many traditional products of the highest quality: from pecorino cheese to fiore sardo, from spiny artichoke to saffron, from bottarga to wines. Family kitchens and restaurants are always at work preparing typical recipes and specialities. Starting with the bread ovens: from coccoi to civraxu, from pan’e gherda to carasau. And bread-based dishes, such as frattau bread and Gallura soup. And then the pasta, dry like fregula and malloreddus, fresh like culurgiones, filindeu and lorighittas.

a millenary and varied culinary tradition
To continue the second courses of meat, such as roast suckling pig, lamb or kid, cordula, lamb entrails, boiled sheep, and those of fish: shellfish, sea bass, sea bream or grilled eels and tuna cooked in a thousand ways. The cheeses are inevitable: aged or fresh pecorino, kid rennet and casu marzu, as well as cheese desserts, such as seadas and pardulas, and those made with almonds and honey.

each area has its own typical wine
You will taste genuine products and traditional dishes everywhere on the island, even on the occasion of food and wine festivals and kermesses, which punctuate events throughout the year, such as the Springs in Baronìa, in Gallura and in the Sulcis or Autumn in Barbagia. Or letting yourself be carried away by routes through various typical restaurants or through the Wine Routes. Each territory has one (or more than one) that characterizes it: vermentino in Gallura, torbato and cagnulari in Alghero, carignano in Sulcis, cannonau in Ogliastra and Nuorese, monica and nuragus in Campidano, vernaccia in Oristano, malvasia in Bosa .