Sardinian cuisine is deeply animated by the natural products of the land and the sea, combining the dishes of the ancient pastoral and peasant tradition with those of seafaring origin, whose taste is enhanced by the aromas and scents of the island’s Mediterranean essences. Still moving today according to the rhythms of the seasons and inspired by the concept of genuineness, Sardinian gastronomy manages to give life to a triumph of unique flavors with such a wide variety of dishes that you can never speak of a typical menu.

Vine cultivation and wine-making in Sardinia boast an ancient history that has its roots in the bronze age and developed over the centuries thanks to the exceptional environmental and climatic characteristic of the island. From the whites to the reds, the oenological itinerary of Sardinia involves numerous variety of indigenous vines that start from the most known Vermentino, Cannonau, Malvasia e Vernaccia to the lesser known varieties of high organoleptic content such as Carignano and Bovale.