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Sardinia is the second largest island of the Mediterranean.

Its distance from the mainland has contributed to keep intact, during the centuries, lots of traditions wich are still alive and that distinguish this region from the rest of Italy. Sardinians are very proud (sometimes too much) about their heritage: language, music, dances, prehistorical monuments, the famous nuraghi, costumes, holydays, festivals, and, of course, wines and food! 

As in the rest of the nation, sitting at a table in Sardinia is something sacred, a kind of ritual. Sardinian food and cuisine are simple, not too elaborated.

Growing the vine is a very ancient history here: seeds of cannonau grape were found in some of the ancient nuraghi, during the excavations. 

The grapevine is an integral feature of the Sardinian landscape.

It is to be found almost everywhere, from the fertile plains near the sea to the hills, as well as in interior zones, where winemaking is often magically linked to age-old traditions.

I hope you are curious to know more about our beautiful island/continent. You will  be surprised by its richness, variety, sweetness and originality.



If you say Sardinian wine, you mean Cannonau!

This is the most known and appreciate grape from Sardinia. 

This grape is supposed to have originated in Sardinia and then made its way to Spain, where it is called Garnacha, and then to France, Australia and the U.S., where it is known as Grenache. It is widely believed that the Cannonau wines from Sardinia have the highest levels of polyphenols of any wine. Polyphenols are full of antioxidants and wonderful for your arteries. A recent research says



The statistics say that Vermentino is the third most sold white wine in Italy and the 70% of the total production comes from Sardinia. This grape arrived in the island from France, trough Corsica, and it is now spread all over Sardinia as a DOC Vermentino di Sardegna,and a DOCG wine Vermentino di Gallura in the North-East of the island.

Its caracteristics of freshness, acidity, minerality, match perfectly with fish dishes


This great wine is produced in Oristano, and it is probably one of the most ancient wines of the world: its production is dated back to Phoenician times which is proven by archaeological findings in the ancient city of Tharros, near the modern city of Cabras. Vernaccia di Oristano is produced with the homonymous grape. A wine of great complexity and great longevity, Vernaccia di Oristano is today produced by very few wineries which continue to keep high the glory of this ancient wine of Sardinia. 


Among the white-grape vines of Sardinia, Nuragus is one of the most

widely cultivated. This grape is concentrated in the provinces of

Cagliari and Oristano. The origins, lost in time, place it among the oldest vines introduced to Sardinia, probably being brought by Phoenicians.

The wine was granted DOC Nuragus di Cagliari status in 1975.




Pane carasau, pane guttiau , pane pintau, pane frattau, fresa, tzicchi, chivarzu, coccoi, pan'e Santu Marcu e pan'e Sant'Antoni, pan'e isposos, moddighina, leppere, pan'e Seddori, pane ischeddau... are just few examples of the richness and variety of bread in Sardinia. Each village has its own diffrent form and tradition, every feast has its peculiar bread. Pane carasau is the most famous one. Pane pintau (decorated, adorned) is amazing! Bread in Sardinia is a ritual, a magic seecret that only women own. Let's come and discover all of them in a beautiful excursion where you will be shown how to prepare yourself some unforgettable souvenirs of the island.


Cheeeeeese !!! My real passion: I couldn't live without! You are in a land where you can find 1,5 millions people, and 4 millions of sheeps!  Sardinia is one of the best producers of sheep cheese in the world and you can choose among many diffrent DOP as Fiore Sardo, Pecorino Sardo, Pecorino Romano, and Slow food Presidia as Casizolu. But those are just few examples of the variety of cheeses produced in the island. As for many products here, each producer has its own recipe, method, techniques, that give an immense diversity on the table!


Amarettos, gueffus, thiliccas, seadas, gelminos, pabassinos, koros, pippias de tzucchuru, pardulas, copulettas, piricchittus, pan'e saba, gattò, mustazzolos, torrone, acciuleddi, pompìa, .... mamma mia!!! I could keep on with the list of sweetness from Sardinia. Each one is specially made for special days, recurrence and celebration. The main ingredients are almond, cheese and sapa: non fermented must boiled for hours and hours that concentrates its sweetness and is the perfect base for many pastries.


Bosana, semidana, Pitz'e carroga, Nera di Gonnos, Olia Niedda, Cerexia, Confetto, Cornetti, Corsicana, Majorca, Paschixedda, Sivigliana sarda, Oliastrina, Olieddu, Pizzuda.... those are just few of the diffrent cultivar of olives cultivated in Sardinia. Since 2006, the EU has protected the region’s oils with the Protected Designation of Origin (PDO) label “Extra-Virgin Olive Oil from Sardinia” –DOP Olio extravergine di oliva di Sardegna. 

Olive trees, in the same way as the wild olive, grow all across the island, but they tend to concentrate in certain districts. Very often, the production is just sufficient for the family consumption. 


L'oro di Cabras (the gold of Cabras). Since the Phoenicians time this area was known for the excellent production of bottarga, as a result of its climate, marine environment and the rare skills employed in processing. 

The word bottarga comes from the Arab buttarikh, meaning salted fish roe. The egg masses, which after processing are called baffe, are removed intact from the female fish, carefully washed, salted and pressed. Dosing of the salt is a delicate step in the production process: too much would impair flavour but too little would compromise the product conservation.


Maloreddus, fregula, lorighittas, maccarrones de busa, succu, filindeu, chiusoni and culurgiones, are some of the most famous pasta original from Sardinia. 

Amongst the pasta with filling, place number one goes to culurgionis, a kind of ravioli which in the Ogliastra version are filled with fresh cheese, mashed potato and mint – they are easily recognisable by their typical shape.

Another dough-based food are the panadas, savoury pies baked in the oven, of varying sizes depending on their place of origin. These double-crust pies have mouth-watering fillings of stewed lamb, eels or green vegetables. 


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