Ordine minimo di 50 euro per procedere con l'acquisto.
Minimum order of 50 euros to proceed with your purchase.
Semi-matured Pecorino with a semi-hard paste and a bold, flavorful profile. Produced using traditional methods with Sardinian sheep’s milk and aged for a minimum of 4 months.
Price range: 7,49 € through 10,70 €
A semi-hard Pecorino cheese that is flavorful and tasty from the very first months of aging, developing a strong, intense, and piquant flavor as it matures.
A cheese aged for a minimum of 5 months.
INGREDIENTS: Sheep’s milk, salt, rennet, starter cultures.
NOTES: Surface-treated with a preservative to protect against mold growth.
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The traditional Sardinian costume is far more than just an outfit: it is a living story of our roots and the island’s culture. Every detail of the Escalaplano costume—from the embroidery to the finely crafted fabrics—embodies the care, elegance, and passion we hold for our land. Wearing it amidst our olive trees means renewing a profound bond with history and sharing the beauty of our traditions with those who visit us.
I am Annalisa Atzeni, an “Agrichef” and a “Guardian Farmer” recognized by the CNR. As a writer, I publish my stories under the name “La Contadina Scalza” (The Barefoot Farmer), for my roots and the very essence of my work are deeply embedded in the land.
In this space, I will share stories of Sardinia’s interior through its ancient recipes passed down through generations, the rhythms of rural life, and the value of culinary heritage.
I will give voice to communities, neighborhoods, families, and the network of solidarity that has sustained Sardinian villages for centuries.
My mission is to preserve and pass on this knowledge so that it is not forgotten and can continue to nourish future generations just like shared bread.
Annalisa Atzeni, Agrichef, Sardinia
The Voices of Sardinia: Launeddas and Accordion
Sardinia is not merely a land to be savored, but an island to be listened to. Its soundscape preserves millennia-old traditions that speak of the wind, festivities, farm labor, and ancient communal rituals. Among the instruments that best embody this profound soul, the *launeddas* and the Sardinian accordion stand out.
Tenute Faragò was born from a deep friendship between Paolo, Alessandro, and Nicola, and a profound love for Sardinia. Across fourteen hectares in the Serdiana and Soleminis areas six of which are planted with vines the estate cultivates exclusively native grape varieties as single varietal wines, eschewing blends to ensure the purest expression of the terroir. The harvest is carried out strictly by hand using crates, while in the cellar, tradition meets modern technology through the use of steel, wood, and ceramic vessels for aging. Each bottle captures the sun, the wind, and the passion of a shared journey, offering an authentic taste of the Sardinian land.
Myrtle is much more than just a plant: it is the true scent of Sardinia. With its evergreen leaves and dark, glossy berries, it embodies the most authentic and wild spirit of the Mediterranean scrub.
For centuries, island tradition has known how to make the most of this gift of nature. The berries—harvested by hand at the peak of their aromatic potency—are primarily used to create the famous liqueur, produced through a slow infusion process that preserves its intense, unmistakable aroma. Yet myrtle also plays a role in traditional cuisine, used to flavor fine cuts of meat as well as signature dishes featuring the best of the land and sea.
Bees are not merely the silent guardians of biodiversity and nature’s balance, but the extraordinary artisans of one of the earth’s most ancient and precious products: honey.
In Sardinia, thanks to pristine flora rich in unique essences such as strawberry tree, myrtle, and wild lavender, the work of bees is transformed into an exceptional nectar. Every drop captures the intense, wild aromas of the Mediterranean scrub.
Our saffron comes from the sun-drenched fields of Sardinia, where cultivation follows traditional rhythms. The flowers are harvested strictly by hand at dawn, between October and November, to preserve their aroma and properties intact.
To obtain just one gram of this precious spice, approximately 150 to 200 flowers are required, cleaned with artisanal care.
In the kitchen, it is the ideal ingredient for enhancing first courses such as risottos and fresh pasta, as well as soups, meats, and traditional desserts.
Unique tools to shape tradition
Every cut, every intricate pattern, and every decorative detail on fresh pasta tells a story of artisanal excellence. Our workshop is the birthplace of unique kitchen tools—crafted entirely by hand—including decorative cutters, traditional molds, and tweezers designed for those who cherish perfection and the authentic flavors of Sardinia.
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