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Did you know....Sardinia is the symbol of pastoral civilization. Goat and sheep breeding represents the most important economical activity. Among the finest cheeses we find the Sardinian Pecorino, a D.O.C. cheese, produced exclusively in Sardinia. Sardinian Pecorino:D.O.C. cheese exclusively produced in Sardinia, made in about 3 Kg shapes. Till three months of ripening it is consumed roasted or as a table cheese, after six months of seasoning it is used for grating. Peretta:Made in about 0,5 Kg shapes, eaten few days after its production as sandwich filling or for fast dinners. Good roasted, also trimmed with honey. CutterDelicate and valuable,…
Pane carasau (Italian pronunciation: [ˈpaːne karaˈzau]; Sardinian: [kaɾaˈzau]) is a traditional flatbread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or…