Artichoke and Tuna Spread – Campus

Campus Tuna Artichoke Cream is produced in the Campidano area, in Decimoputzu, where Campus follows the methods of the local preserving tradition. This preparation stands out for its use of Sardinian artichokes processed fresh, selected for their characteristic tenderness and mineral profile. The tuna component, made with carefully selected tuna, blends with the artichoke heart to create a thick and homogeneous emulsion designed to satisfy palates seeking rich and structured flavors. Careful manual trimming and rapid processing help preserve the original organoleptic characteristics of the raw materials.

The artisanal production process is based on a balanced recipe using Italian extra virgin olive oil as the main preserving medium. The addition of fresh lemon, Sardinian sea salt and a bouquet of local aromatic herbs, such as parsley and oregano, completes the flavor profile while ensuring a consistent sensory balance. The transparent supply chain and the absence of synthetic additives or artificial stabilizers make it possible to offer a product with excellent culinary performance, characterized by its natural color and an aroma reminiscent of traditional artisanal preparations.

The versatility of Campus Cream makes it a practical ingredient in contemporary cuisine: ideal for finishing risottos or enriching cold pasta dishes, it is also traditionally served with pane carasau or used as a base for canapés and tartines. Every stage, from harvesting in the company's fields to packaging, is monitored to ensure food safety and respect for the natural ripening times of the vegetables. Choosing this specialty means opting for Sardinian preserving excellence, the result of a family-run business that enhances its territory through systematic production rigor and constant attention to the quality of its raw materials.