Classificazione: Cannonau di Sardegna DOC (Denominazione di Origine Controllata), sottodenominazione “Capo Ferrato”. Colore: Rosso intenso con riflessi amaranto Abbinamenti: Formaggi piccanti o stagionati, cacciagione e carni rosse arrosto o alla brace Vol 14,5% Cl 75
Produced by the cheek and throat of pigs, Guanciale looks like a very large bacon withstreaks of fat and lean. Its peculiarity is the softness andgentleness. It can be used as an excellent appetizer or in the kitchen to enhance many dishes. Sliced gr. 450 approx.
The method of preparation to Bottarga Smeralda has remained unchanged over the centuries: the roe is cleaned, salted, pressed and dried. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes. Gr. 500
Pecorino sardo is a firm cheese which is made from sheep milk, specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin (PDO) protection in 1996. Pack gr. 500
The lard is obtained from the backbone of the pork and has a thickness of about 4/5 cm. It is a specialty with a pleasant taste thanks to the correct dosage of aromas and spices and careful control of seasoning times. It is delicious if sliced thinly and accompanied with a slice of warm bread. About 400 gr.
Biscotto soffice, dolce e goloso, con l'aggiunta di granella di zucchero e il gusto di limone e vaniglia. Con tutta la genuinità di un prodotto equilibrato con un contenuto nutrizionale povero di grassi e ricco di energia. 250 g.