Up until 50 years ago, most people had their vineyard for wine, their sheep for cheese, their bread oven. Today it has changed a bit, but everything is working only for quality
1. PECORINO CHEESE
Pecorino has a very old tradition together with the breeding of sheep, in our days the sheep still live wild on the island and eat a huge variety of seasonal herbs
It is made in two versions: young or aged. The young Pecorino Sardo PDO is about 1-2 months, while the aged one is more than 6 months old.
The bottarga is obtained from the eggs of the mullet. It is massaged by hand to eliminate air pockets, then dried and seasoned with sea salt for a few weeks.
The result is a hard, dry slab covered with natural egg coating. Excellent scratched on spaghetti or sliced with fresh tomatoes.
3. “CARASAU” BREAD
It is thin and crunchy bread cooked in the oven, made with durum wheat flour, salt, yeast and water, then separates it into two sheets that are cooked again.
The recipe is very old and was invented by shepherds, who stay away from home for months. The “carasau” bread can last up to a year without any chemicals.
4. RICOTTA CHEESE
Ricotta is a cheese made from sheep’s milk, cow’s or goat’s whey left over from cheese production. It is excellent with oil and salt or with honey or jam.
It is highly perishable so it is better to eat it in a few days. However, it is also produced in smoked varieties that are conservable for much longer.
5. OLIVE OIL
The olives here are of a small and green variety. It is made anywhere on the island with a slight difference between each area. Cold pressing is the most important feature.
Our oil is delicate and subtle, perfect with fish recipes, ricotta and obviously bread. We are used to cooking “Carasau” bread with oil and salt, so it became the “Guttiau” bread.
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