The relentless pursuit, the voluptuousness of continuous improvement - oscillate between rupture and reconstruction - make this wine emblem of the things in the making, that object becomes a project, especially when the desire to make a product with unique qualities, makes it a good, cultural heritage

This cellar is specialized in the productsion of Carignano del Sulcis Doc

You can find in our Sardinian food e-shop

"It was Giacomo Tachis to make us think of Sardinia and its typical grapes. Convinced us that we could produce a fantastic red wine.

In 2002 we bought a plot, because we know what he's capable of this land. In fact, we made our first vintage and we all agree, will be a tremendous wine "...

Agricola Punica produces Barrua and Montessu, wonderful blends based Carignano

The Agricola Soi of Nuragus is a small winery as well as a Didactic Farm, almost a territorial garrison, which stems from a project cradled over the years by its conductor, Stefano Soi: try to evolve the concept of agriculture in agriculture.

An inheritance coming from afar. The passion for Earth, Nature, the Environment and for their care and safeguard. We deal with environment and agriculture at 360 degrees. From forestry, which offers us cork, lentis, myrtle, wood, olive cultivation from which we get the precious extra virgin olive oil, to agriculture, practiced with sustainability and a sign of the recovery of knowledge and flavors.

The Alba & Spanedda Winery, was founded in 1998 by the love and passion of the owners Sebastiano and Tonino. The company, which today covers 7 ha, of which 5 already in production and the remaining ones being replanted, is located in an area to the North West of the Province of Sassari called Coros, and which includes the territory of strong municipalities vine-growing vocation such as Usini, Ossi, Tissi, Uri and Ittiri.

The Farm Altea Illotto was born in 1992 from an idea by Maurizio Altea and Adele Illotto, agronomists and expert tasters of wine and extra virgin olive oil, with the aim of making quality products with organic farming methods.

We transform legumes and cereals starting from raw flours, drawing the pasta through bronze at low pressure and drying it for over 15 hours, to bring all the taste of true Made in Italy pasta to your table.

The implementation of products is done in a completely handmade way, with respect of tradition; products are made with the best durum wheat Senatore Cappelli, the best potatoes and the Yeast (or Framentu) that is regenerated on a daily basis, with cooking and roasting (Arridadura) in the Wood oven.

Antichi Poderi of Jerzu is an italian cooperative with 430 winegrowers members, is a business model that as few have been able to combine the quality with the specificity of his region. In recent years, we have worked hard to improve day after day, what nature has given from thousands of years to its territory, without forcing it.

We are located on the north-west coast of Sardinia, in Romangia, where the sea and the mistral wind constantly nourish our vineyards.

Badde Pira, our cru, is a unique terroir that is made up of old saplings that have their roots in predominantly calcareous soils, rich in white marl once submerged by the sea. It is here that our vineyards take on colour.

Expert craftsmanship, makes an excellent fresh pasta, ravioli and Seadas.

The mini dairy Antonio Bussu, in the locality Putzu Nieddu, in the countryside of Guspini, is specializes in the creation of an  exceptional Fiore Sardo Dop. The skilled hands of Antonio, also succeed in the excellent realization of a typical Pecorino Sardo worked in raw milk, unpasteurized.

Although we had never required any certification, we practice from the beginning organic beekeeping: diseases of bees treatment are made with essential oil. Apiaries (350 hives) are all located in virtually untouched areas characterized by the presence of wide ranges of Mediterranean scrub that confer honey produced the best goodness of our land: Sardinia.

We are in the heart of Sardinia, at the foot of Barbagia of Seulo. Here we decided to make the homemade pasta, according to ancient techniques and using only durum wheat including the local fine quality Senatore Cappelli.

Traditional Bakery of Oristano, maker of perfect Spianate with the ancient recipe of Tonara.

The Arbarée farm is a family business located in central-western Sardinia that mainly deals with beekeeping practiced following the discipline of beekeeping nomadism, which obtains spectacular and original multiflora honeys in the pastures of the Mediterranean scrub

Argiolas cheese is now an industry pioneer in the production of Sardinian typical cheese; the company uses only milk from local sheep and goats.
The healthiness of the product is guaranteed by a laboratory at the forefront. Customer satisfaction is the company's goal of dairy in Dolianova.

Buy Sardinian food products

When Artinpasta was born, the goal was already clear: to produce and market typical Sardinian pasta. The entire processing process that takes place in our laboratory in Pratosardo in Nuoro is in all respects craftsmanship.
On two distinct production lines, the two types of products are processed: fresh pasta and bronze-drawn dry pasta.

16 hectares of vines planted, for the most part, of Vermentino di Gallura. Located in the territory of Berchidda, typical village in northern Sardinia. Territory particularly devoted to viticulture, with its granite weathering soils.

It is from a long-lasting century tradition that Audarya was born. A perfect mix of tradition and desire for innovation.

An area of 35 hectares of vineyards, where in the middle is located our winery:

A winery that is also a place for tasting, while admiring the vineyards with the gaze meandering up to the old church of Sibiola, in the other side of the valley.

Here are the big vat-room, the wine cellar, the barrels, the tanks, the bottling room and our offices. Here, you can find a small museum of wine, with tools of the last century, recovered and restored.

Audarya, in Sanskrit, means “nobility”.

The Farm Cau was born about 35 years ago thanks to the dream of Domenico Cau, from Bonorva, at the time an economist for the Regione Sardegna, and of Domenica Roggio, from Monti, a teacher of History and Italian in Cagliari, to create a winery in Gallura.

Expert saffron producers from Sanluri

In the vineyards, among the typical local grapes, like Muristellu, Monica and Carignano, there is also place for a particular strain, a genetic variant of Bovaleddu Sardo, called the Blood of Christ, particularly appreciated for its strong purple color.

The excellence of our rice is obtained thanks to factors such as the production area in the plain of Campidano, which has optimal conditions for cultivation, the purity of the waters that irrigate the rice fields and crop rotation, that keeps the nutritional properties of the soil.

The farm Pusole arrives today in its fourth generation of farmers. Bernardo and his wife Emma in the last fifty years there were focused on breeding (paternal inheritance) but viticulture was always present (maternal inheritance), starting from this basic historical and ethical.

The Fiori family has been making wine for over 3 generations and has always managed this activity in Usini, a renowned wine area of Logudoro. In the countryside of Sas Luzzanas, Serra Juales and Serra Aspridda, combining tradition, passion, creativity and dynamism, Francesco Fiori follows directly the cultivation of about six acres of land, with innovative, and sometimes courageous choices, but with unwavering respect for tradition and the territory.

Barley craft beers are synonymous with originality and finesse, the result of amazing experiments that use ingredients in an unexpected way related to the production area. The result is a wide range of 10 craft beers that can give aromas and flavors of extraordinary intensity.

CARIGNANO: The production of this characteristic wine is almost entirely concentrated in Sulcis, a region between the last mountain slopes of southwestern Sardinia and the sea. Probably the Phoenicians, founders of the ancient Solci on the island of Sant'Antioco, introduced this vine in Sardinia.

Lara Beer is produced in the Flemish traditional revisited by our brewer with a touch of terroir.

It all began in 2007 when we understand that the beer it was no longer quite what until then had represented for us: no longer satisfied simply quench your thirst, we wanted the satisfaction of tasting the beer, our beer!
So we invest determination and enthusiasm in studies, courses and research.

The brewery Mezzavia born in Selargius, close to Cagliari, in the spring of 2014 with the intention of producing beers of character, balanced and enjoyable.

The technical preparation of the master brewer, the production process controls and the production facilities of the latest generation allow us to create beers from consistent quality, inspired by historical beer styles reinterpreted by the hand of the brewer.

The Mezzavia beers are not filtered nor pasteurized, but are made with malts and hops of excellent quality that allow to obtain a product always fresh and top organoleptic profile.

Rubiu born a summer afternoon spent on the sand talking about dreams, the desire to create, the desire to express themselves and the spirit of our places.
From the shared passion of three friends, Rubiu has become a small craft brewery with a production aimed both at the direct consumption within its premises and the distribution through the bottled in the 75 cl format.
We have a modern plant, entirely in steel, which guarantees maximum hygiene in all stages of production. Our Sardinian beers are produced in high fermentation, we do not pasteurize or filter them so as not to alter or damage aromas and flavors that would otherwise be lost. Finally, in order to obtain a natural carbonation and a greater roundness, we carry out a second fermentation in the bottle.

The Fabrizio Perra company is a point of reference in Oristano and Sardinia for the retail and wholesale marketing of highly selected salted and freshwater fish products: the extreme care we work with and our great industry experience guarantees you the freshness and quality of all our products. From here you can find a wide variety of products, both fresh and frozen, or packed in oil and cans. In particular, we invite you to try our finest bottarga of mullet and sea urchin pulp.

A pristine valley between the sea and the mountains, two friends and an idea. It was 1986 when Paolo Enrico Melis and Diana identify in the campaigns of Muravera the perfect place to plant a beekeeping farm and found Bresca Dorada.

In Sardinia, ideal land for the production of unifloral honeys, the passion of Constantine Brisi involves the whole family and with the first investment is made in a laboratory Sennariolo. The care and attention to detail together with the goodness of the land make it immediately liked the product on the market.

The Giuseppe Carboni winery was founded in the 90s.
Its inspiring philosophy is that of combining the millennial tradition of cultivation and production of wine, inherited from the generations that preceded it, to the constant work of study that, between tradition and innovation, seeks synthesis to obtain better wines, looking at the taste of market and the most modern winemaking techniques, while maintaining unchanged those properties that make the vines, the soil and the microclimate unique - in a word the terroir - of the hills of Mandrolisai.

The Carboni winery lovses to keep the idea that wine is a family product, which springs from a special bond with the earth and its rhythms.

The strong passion of Cantina Castiglia, accompanied by a flourishing Sardinian nature, combined with commitment and tenacity, are the elements that distinguish the winery; and that led to obtain, with the winemaker Tiziano Vistalli, wines of great originality, quality and character, such as the Pergula, the Intentu, the Incimbrà, the Myali and the Incupà ... that will remain for a long time.

A modern and refined farm. The vineyards are situated at the foot of Mount Limbara, inserted in a plot of breakup basalt and granite. The soils are caressed by the mistral winds, immersed in a deep mediterranean maquis.

In Anglona in a frame of Romanesque churches and Domus de Janas stands a modern winery, whose main objective is to produce wines whose flavors and fragrances are the expression of an ancient land full of history which is over Sardinia.

Cantina Deidda was born under the name of Marzani Spumanti. The owner Giampiero Deidda began with great enthusiasm and perhaps even with a pinch of madness in producing the spumante with the metodo classico in 1998. The choice of the Marzani name originates from the Sardinian mraxan meaning fox (the x is read with the sound of French j). In Simaxis, where the winery was located, and where the sparkling adventure began, the inhabitants are nicknamed with that nickname, and the name Marzani is nothing more than the Italianization of that term, perhaps too difficult to pronounce for the non- natives. The symbol of the fox, characteristic of Simaxis is a symbol we want to make known and export together with our wines.

Our winery was founded in Sardinia, Terralba (country rich in history, culture and traditions of wine) to retain part of the viticultural heritage existing in the territory, enhancing production. We grow and produce wines from Bovale Terralba but also other important grape varieties such as Sardinian Cannonau, Monica, and Vermentino.

The Gallura, located in the north-eastern coast of Sardinia, also known as one of the most popular tourist areas in the world, is a ravishing hilly region with a strong wine.

La Cantina Sociale della Vernaccia diOristano ha saputo coniugare la tradizione vitivinicola di tanti piccoli produttori, con una struttura imprenditoriale tesa ad interpretare e soddisfare le esigenze del mercato.

The very famous Cantine di Dolianova were founded in 1949, with the aim of continuing and enhancing the wine making tradition of the area. In those years, in a still very backward Sardinia, profoundly different from the current one, a group of winemakers met in a cooperative to try to better enhance the fruit of their labor, giving a common strength to the commitment of the individual.

In the 1953, in the eastern coast of Sardinia, a group of farmers from Dorgali founded the well known Cantina di Dorgali; Thanks to its steady growth, it has for over half a century been one of the most important realities of the Sardinian wine world.
Today, Winery Dorgali faces a new challenge: the realization of a new project that qualifies the productions through the valorisation of the culture, history and traditions of the territory.

The Cantina di Mogoro is located in Sardinia in the province of Oristano, in a region that takes the name of Alta Marmilla.
His wines are exported and appreciated internationally, as evidenced by the awards obtained over many years of fruitful activity.
The cellar is distinguished by the valorisation of the Semidano with which two very appreciated wines are produced: the Puistèris and the Anastasìa.

The area of ​​Mogoro is renowned for the production of other wines strongly linked to the territory, such as the Bovale and the Monica, as well as other varieties of Sardinian tradition such as Nuragus, Vermentino, Cannonau, Malvasia and Moscato.
Three hundred and fifty hectares of vineyards that are wisely worked in the respect of tradition to obtain excellent wines that, over the years, have become ambassadors of Sardinia.

The grapes that make up our red wine comes from grapes selected in the centuries as the most suitable in the territory of Barbagia Mandrolisai, for their ripeness before the autumn rains will degrade the content.

The innovative spirit, with respect for local traditions is for our producers an assiduous and constant, that not only wants to honor the Winery, and safeguarding a true heritage of tradition, culture, taste, style and history that are true essence of our country reality.

The territory of Romangia, home of the Cantina di Sorso, has always been dedicated to the cultivation of the vine from which we obtain the raw material for producing wines of superlative quality.

The family's passion for the land and its fruits has now led to the helm of the fourth generation: Giorgio and his sisters. It is 'with them that begins the adventure of "Cantina Fara." A Red and White IGT, a Cannonau and a Vermentino, who embody the natural evolution of a wine practice gained over more than a century of history.

Romangia in 1995 received recognition IGT (I.G.T.). It is one of Sardinia's wine country known for producing high-alcohol content wines

Try our best Sardinian wine in our e-commerce

Alongside the native cultivars, Vermentino, Cannonau, Moscato, Pascale, Caricagiola, members of the Cellar "Gallura" grow "Nebbiolo", the latter imported grape from Piedmont in 1700 from the vinification of these grapes you get three quality wines, Karana, Dolmen and the new Luna Nova, which soon imposed themselves to the attention of the public and the critics.

Cellar born before the 1930, thanks to the untiring work of Giovanni Battista Sassu, expert winemaker of Sassari. Today's nephew Fabrizio boasts its first bottling, with the rugged cagnulari Muttos.

Pietro is a demonstration of how you can do well even in the countryside. Nurture by a method defined synergistic, which allows him to not use herbicides, systemic pesticides. 
A type of non-conventional agriculture thanks to which the vineyard you can cure with natural medicines, preventing the more common disease, and helping to fortify the plant. Just like homeopathy method to strengthen the immune system.

The name Mesa (which in Sardinian as in Spanish has the meaning of the table, dinner table) in just four letters, can express the essence of this winery: nourishment, simple perfumes, banquet, maternal love.

In the Valley of the Nuraghi of Mejlogu, surrounded by the natural amphitheater of the Marghine chain, continues the ancient art of viticulture, handed down since the nineteenth century A.C.

The Winery Pùmari is a small reality from the experience of generations that have been broadcasting Sardinian wine culture for more than 150 years. The rows of vines follow the right solar orientation, as did the nuragics of the mighty bronze fortresses, which surround us and reach their maximum expression in the massive megalithic castle of Nuraghe S. Antine.

Our project starts with vines, situated 400 mt above sea level in a limestone clayey, greedy water, which forces us to have low yields with excellent quality. Winery Pumari faces a challenge: the realization of a project that qualifies the territory through the valorisation of art and the millennial culture of our traditions.

In 2004 the Cantina Tondini was born with the aim of producing high quality grapes and wines. The first year of wine production is related to the 2004 harvest. The vineyard covers an area of ​​20 hectares, including 13 of Vermentino di Gallura DOCG, 3 of Moscato and 4 of Gallura's vineyards (nebbiolo, sangiovese, dolcetto , Caricagiola and cannonau). The vineyards are located in one of the world's most famous areas for the highest expression of the Vermentino vine, Gallura at an altitude of between 300 and 400 mt. S.l.m .. The vineyards are 20 years old, with southeastern exposure. The soil is of granite nature because it results from a granite disintegration. The climate, like the ground, is unique in the world with thermal excursions of up to 25 ° C (it can be in the ripening period from 30 ° C to 6 ° C per night). With this soil and with this climate, the vine Vermentino in the Gallura High is a real Terrorir vineyard. The vines are raised with a counterweight, to which a Guyot pruning system is combined. The plant density is almost 4,500 plants per hectare. In order to be able to produce quality wines, the company thinks above all to the management of the vineyard as it is convinced that a great wine will be made with large grapes and then in the cellar can only ruin what has been done with large sacrifices in the vineyard.

The company of Orgosolo has immediately oriented its efforts to the conservation of the varietal heritage of the centenarian vineyards, therefore, the vegetative material of the new plants is the same as the oldest vineyards.

it is cultivated in Orgosolo in a measure of about 270 hectares, at altitudes ranging between 300 and 700 m, within a recognized territorial area as a Classic Zone of production.

Its cultivation takes place among the members of the winery using traditional methods with low environmental impact and low yields per hectare (35/40 quintals), the grapes are vinified mainly in purity or sometimes in a blend with other native red grapes (Muristellu).

Passion in daily work and commitment to quality research, in keeping with the principles of the Sardinian dairy tradition, are the values shared by all breeders who through history have contributed to creating and carrying on the cooperative to reality which today represents the "CAO Formaggi"

The Carpante Farm, established in early 2003, is a young and dynamic company that holds together the passion and tradition with significant experience in the field of wine.

The idea of the founders was to produce cheese in Sardinia, not only traditional but also innovative products, revitalizing the market and maximizing the potential of the sector.

Casa Fadda is a great producer of Pecorino sardo and Sardinian cheese

The dairy of Oliena "Rinascita", is a cooperative, founded in 1962 thanks to an initiative of 28 farmers in the area.
With its history and the events that characterized its activity, it can be said that it contributed to the social and economic growth of the noble category of Sardinian shepherds and of the entire community of Oliena.

The dairy of Oliena has always been at the forefront in the search for new products, while respecting the characteristics that make the cheese making and processing of sheep and goat milk of the cornerstones in a Sardinian territory rich in culture and naturally unique food and wine traditions.

The history of Sardinian wine in these lands is intertwined with the history of our family.

Everything begins in the 1970s in Usini, Sardinia, thanks to the dedication and passion of those who believe in a dream: to make known and appreciate their wines and their territory around the world.

Since then, we have collected many successes but, remembering our roots and bound to the territory, we continue to consider ourselves the vineyards, protagonists of every stage of wine production from the vineyard to the bottle, guardians of this vineyard, cultural and human heritage of great value.

We still maintain and valorize the scenario in which our Sardinian wines are born: a mixture of scents and sensations of wind and sun, earth and people.

Our vineyards are located in the countryside of Lula, a small town of the barony in the province of Nuoro, in the locality Tuppita. Here the soils are of granitic origin, medium texture tending to sandy places at an altitude that varies from 200 to 300 meters above sea level. 

The Consorzio San Michele of Berchidda points to a quality product that enhances the character of the grapes and the earth from which it is originated; therefore, the vineyard is bred containing the yield per hectare below 70 q, thanks to a clever pruning and treatment method for the ground.

Founded in 1898 by Salvatore Contini, is today an absolute excellence within the Sardinian wine scene. The journey of the family Contini in the road of wine is long and exciting. Attilio, the son of Salvatore, carries on the commitment undertaken by the father. Enlarges the current winery and enhances the surface of vineyards. 

The company Cooperativa 27 Febbraio was born in 1981. Their watchword: from producer to consumer. Each type of food for animals raised on the farm, is produced by the same, like beans and peas for animal feed, they provide an excellent protein provison.

The Social Dairy Cooperative San Pasquale is one of the most important producers of Sardinian cheese. The Cooperativa San Pasquale, whom has over thirty years of experience in the dairy industry is a mature, determined and attentive to technological innovation.

"Fregula Sarda" is a company operating since 2002 in the form of an individual firm in the field of manufacture of fresh pasta, making fresh pastries and Sardinian sweets.

We are in Escolca, 416 meters above sea level, in the southern hills of Sarcidano, near the nuragic sites of Giara di Serri, Orroli, Barumini, in the heart of Sardinia, the land of men centenarians.

The landscape is sweet and sour, stern yet gentle. Our olive trees are in the hills, with excellent exposure to the sun. The plants are traditional, low density, approximately 125 plants per hectare, and have an average age of 50 years.

For us one of the most beautiful and profound gestures of man is to cultivate, working with nature and let it repay us generously.

This is why we chose to work the nature with respect.
We help the earth and the plants to give their best without logorarle.
With a business area of ​​approximately 6 hectares we can personally follow all the stages of the production chain. The high density planting (approximately 6,000 plants per hectare), the low yields per hectare (50 tons) and the types of breeding, help the vineyard to produce grapes of great quality.
In pruning we select the gems leaving a low charge per plant;
in pruning we select the shoots.

We use irrigation only when absolutely necessary, do not use herbicides or fertilizers inorganic origin. We value the use of alternative techniques such as temporary cover crop with legumes and by doing so we give priority to the real needs of the plants.
The wind of our island that abounds in our vineyard makes the dry climate and helps us to minimize the pesticide treatments.

Company of Perfugas, great manufacturer of spectacular Sardinian wines

Custodian of an ancient tradition, the Distillerie Lussurgesi express the symbol of the most ancient and true community of Santu Lussurgiu. The company's desire to return to full visibility into production once famous, soul daily recovery efforts of the experience accumulated over the centuries.

Nuoro handicraft company producing fresh pasta. Use only Sardinian hard wheat flours, selected from the best production sites of Sardinia. Vegetables and Local Products from the Territory of Sardinia.

The awareness of a dark and dark past, represented by the mine; And a bright and sunny present, the vine, blend in to identify what the new winery of Enrico Esu represents

The agro-pastoral Curreli family has a history of three generations, characterized by a passion for sheep farming, the production of cheese and genuine respect for nature. 

A blue-veined cheese produced from whole pasteurized sheep’s milk obtained from flocks grazing freely on the green pastures of Sardinia.

Our work is inspired by and follows certain principles and fundamental criteria: the protection of biodiversity, the development of sustainable agriculture, the search for innovation without discarding traditional knowledge.

A multifunctional organic farm, which covers about 42 hectares, on the slopes of Monti Ferru which dominate the beautiful sea of Sardinia and the white sand beaches of Is Arenas and quartz of Is Aruttas and Mari Ermi.
It's a territory completely natural and unspoiled whose tastes we transfer in our products.

The Ferruccio Deiana winery has its production center in Su Leunaxi, in the countryside of Settimo San Pietro.
In this small corner of Sardinia the vines were selected taking into account the pedological characteristics of the different land in which they were planted.
Particular care has been taken in the processing of the land and with great attention the varieties to be planted have been chosen.
The particular micro-climatic conditions, the exposure and the slightly undulating terrain have laid the foundations for excellent wines, award-winning.
All the vineyards are irrigated with fixed installations, by drop. According to the Sardinian tradition. The result is excellent. Seeing is believing!

The strong point of this new wine cellar in Siniscola is the desire to enhance the quality and the typicality of Cannonau, produced by offering a little novelty highly appreciated by the Sardinian wine market: the first Cannonau Baroniese DOP

The winery Fittiloghe is based in Mamoiada, it produce wine for generations, with the experience handed down from father to son. The land where the sites where the vineyards are located has an historical vocation for viticulture. Fittiloghe apparently derives from the words Place and Vine.

The organic farm Gianluca Floris is located in the countryside of Siliqua in a flat area where the sheep breed according to the rules of organic farming. Here Gianluca carries out all farm operations, starting from the sowing of the fields to feed livestock, ending with cheese production in MINI-DAIRY company.

Gianluca is an expert producer of Sardinian organic cheese

Our products are the result of genuine dairy traditions of Sardinia and their aromas and flavors take us back to the past. Times marked by the binding of man to nature, the ancient tradition of Sardinian shepherds and their ancient recipes are proposed with new knowledge and modern technology.

Attention is drawn especially to animal welfare, where flocks graze in the wild, in order to avoid stress and diseases. An animal healthy, happy and free milk produces a better quality.

Buy online Sardinian food - try our pecorino sardo

Fradiles (the Sardinian dialect "cousins​​"), is the result of a passion for wine and winemaking tradition of some young landowners Atzara (related by blood) who wanted to restore the old family business.

In the heart of Barbagia, immersed in the most genuine and archaic nature of Sardinia, Gavoi offers tourists and locals extraordinary landscapes.

The agritourism company Antichi sapori da Speranza, in Gavoi, transfers the taste of this nature in the splendid jams and marmalades, made with the spontaneous fruit harvest of our farm.

Orbuddai is a company of about 50 ha of which 30 are cultivated with vineyards. It is located in Oliena, in the heart of Barbagia, an area particularly suited for the cultivation of vines and olives.
The vine that is the master is the Cannonau the "King of Sardinia". Recent discoveries identify it as an autochthonous vine, and its presence in our island dated about 3200 years ago. For this reason it has been defined as the oldest vine in the Mediterranean.

The rationality of the plants and their small extension enable you to practice viticulture of the highest quality, based on principles such as pruning and crop yields contained, aiming to achieve the exaltation of the varietal characteristics of the grapes.

GALAVERA is one of the many Sardinian words in disuse, almost forgotten, as in today's everyday Sardinian language is replaced by others taken from Italian vocabulary.
We like to remember, recount and repeat with this word one of the most important moments of the entrepreneurial activities of our fathers who found the right reward in the cultivation of wheat, gratification of a hard work started with the sowing and that ended with the harvest.

We were born in a small town located in the geographical center of Sardinia, the terminus of an ancient railway, a meeting place between Barbagia and Campidano, Sorgono.

Gariga, a new company producing a refined Sardinian extra virgin olive oil. The olive groves are planted in Bolotana, the machinery is at the forefront of Europe, the plants are healthy and the hands are expert.

Our oil is called 'Gariga', typical Mediterranean vegetation present at the foot of the mountain.
And it is right at the foot of the mountains of central Sardinia that our olive groves are present.

It's a little smaller of classic Sardinian pecorino cheese, narrower in diameter and higher side. The crust is thin and pale yellow, like pasta. A fundamental characteristic of the process, after the breaking of the curd grains in minutes, is the long pressing of the mass which is sometimes carried out with the aid of rudimentary mechanical presses.

Turra is a great producer of Pecorino sardo di Osilo.

We are in the Montiferru, a corner of Sardinia, where it is produced - a rare exception in this land of sheep and sheep cheese - an ancient and prized cow cheese with spun dough: the Casizolu.

Gicappa, a family restaurant, invents and offers tasty traditional cuisine that follows the seasons. The owners have taken the credit for inventing the black carasau bread, whose traditional recipe includes a small addition of charcoal.

GioiRE Bio was born in 2012.
It is a certified organic company specializing in the production of seasonal vegetables; located in the Tirso Valley (Oristano), the farm is spread over two hectares of the most fertile land in Sardinia, in an area called Bennaxi.
The founders are Giovanni Fenzi and Irene Volpi who meet and immediately share the need to converge their strengths and competencies into a single project that fully expresses the passion of their encounter.
The prospect of building a future together and the desire for a lifestyle that is as healthy and sustainable as possible, has contracted in a single name, giving life to: Bio Jewel.

We are in the Montiferru, a corner of Sardinia, where it is produced - a rare exception in this land of sheep and sheep cheese - an ancient and prized cow cheese with spun dough: the Casizolu.

In 2005 Barrosu earns the DOC denomination and bottled the entire production of 4000 bottles. In 2006 he decided to buy a 45 years vineyard and secure the production of 6000 bottles of which 1,000 are Reserve. In 2009, given the abundant vintage decides to make a new label; a limited edition, 600 bottles, totally organic like the rest of the production. The vineyards just under 2 acres are manufactured by Giovanni with traditional methods. 

Cultivating the land is a real effort, at times really hard. But it is an age-old, deeply human. In the country, your feet sink into the ground, they become ​​part of it. The land seems to stir a breathe and the water lines, which quickly disappears, you see it resurface in the leaves and in the swelling of the fruit. Cultivate the land means to join, become universe.

Hemp is an excellent resource for natural and innovative agriculture, it provides an effective aid to the defense of the environment, combats pollution of the ecosystem, defends biodiversity, improves land, promotes crop rotation and diversification, and conversion to biological, reduces energy costs and water consumption. From the processing of Hemp, healthy and beneficial food products are obtained.

A history of excellence Sardinia, passion and professionalism that today tramanada his children, presenting them with the beans Angel, the new range of fine and aromatic rice grown and distributed by the the Ferrari.

From the historic vineyard of the family in Usini - 15 years old - it comes Muttos, Cagnulari wine Isola dei Nuraghi IGT, the winery Il Grappolo D'Oro from Alghero, produced only 3000 bottles. The name of the wine is a tribute to one of the most popular songs of the ancient and noble tradition of Sardinia

Passion, dedication, craftsmanship through the bronze drawing, the slow drying at low temperature and careful selection of the best semolina of the Italian organic culture, are the ingredients of our pasta.
We tried to develop a logo that recalled our values and a packaging that could reveal quality, enhancing the characteristics of our product.

The Pastificio dei Profeti also has the ambition to be a solidarity-friendly company, respectful of the environment and of those who work there. This is why we decided to devote some of the profits to humanitarian and social projects. We strongly believe that this is the new way to do business.

For years, leaders in the production of "Carasau" and "Guttiau", offers an extensive range of products designed to satisfy an increasingly picky. The commitment and a great organization Urrai allow the family to ensure a strong presence throughout the island and to establish a credible partner for the Modern Distribution and the traditional market.

We research personally producers, and we take care of every detail in the process of selection and shipping. This allows us to carry on tables across Europe the true spirit of traditional Sardinian food and wine, and to enhance the fairness and transparency of our producers.

The design of the protagonists of the cultural association Is Marraconis Fibaus Siddi is to revive and rework some traditional formats still at disappearing risk from the tables of families and restaurants on the Island. Is Marraconis Fibaus uses for its wheat pastes only Cappelli wheat, all kinds of grain in low yield, but known for its hardiness and for the quality of its flour.

Five generations of fishermen and merchants have marked the path to achieve excellence. Consolidated experience in the fish industry, a memory of flavors and fragrances that can bring back in time and an unbridled love for the "craft" merge into tradition.

From the desire of the new generations to bring in the new millennium the tradition of fathers and fathers born the Ittica Cabras, a young society, but able to "look away".

Modern production techniques and ancient traditions blend in the company's flagship: the bottarga (Sardinian mullet roe). Guardian of this jewel of gastronomy is Mrs. Amadu, who is still devoting her dedication to the preparation of this masterpiece with passion and love.

A deep passion for Sardinia and in particular for his Gallura took Renato and his wife Angela to realize their dream of producing a wine with a high level and promote the beauty and richness of the mountains and granite soils of Gallura in the world.

"Organic" as they say today, ours was already so without porpouse. Then we make bread in a different way. In fact the same. We for example use a yeast that has several hundred years. Still the same: every day he keeps a piece of bread to fertilize the next day. For centuries. Madrighe (matrix) is called. It means mother. How do we know that it is so old? Simple: yeast here it is heard after the last war, but my mother already made ​​the bread, and she did it again with the old system, with the "mother yeast".

L'Isola dei Sapori is an individual company of Laconi, born with the aim of creating and enhancing the typical Sardinian products and making them unique even through the combination of truffles. In our laboratory we carefully study the best recipes, using only and exclusively KM 0 products.

Quasano company, expert in the cultivation of almonds, vegan products based in Mandorla. Particular attention is paid to the preparation of organic, sweet and savoury creams and the seasoning of their vegan and plantbased specialties

La Genuina, following a meticulous philological method, has been able to reconstruct the Sardinian delicatessen as well as it would be if it never existed.

The fox has a meaning related to the inhabitants of Simaxis, home to the brewery. The inhabitants are nicknamed mraxani, that in Sardinian means "fox". How not to approach it to hops, the plant that gives a bitter taste to beer and makes it fresh and enjoyable.

The Ledà farm is located in the countryside of Alghero, four kilometers from the sea, between the hamlets of Fertilia and Santa Maria La Palma, in an area particularly suited for the cultivation of vines and olive trees.
The area currently used for vineyards, with Vermentino, Cagnulari, Cannonau, Merlot, Cabernet Franc grapes, is about seven hectares, located within the Porto Conte Natural Park, which has recognized the company with the environmental certification of its wines. and oil, produced according to the integrated production specification.
Artisan care is reserved by this family-run company under the guidance of the founder Antonella Ledà d'Ittiri for field work, strictly by hand from pruning to the harvest, and the company philosophy is to prefer small quality productions to quantity.

The name Li Duni, in the Gallura meaning "the dunes", evokes in the mind the image of the wave motion from the sea, reaches the sand scented with juniper and warmed by the generous sun of Sardinia. 

Producing virgin honey in Guilcier, fairly and with pentagrammatic respect of nature, as well as a job, is an act of love; a way of life not easy for benefits both the producer, and the consumer. Having hands "in honey" means, therefore, be aware of a gift of life and rejuvenating, rich in biological potency and varied tastes.

Livegreen products are made with high quality raw materials, by those who, like you, know how essential it is to eat well, to live better!
We choose only 100% natural innovative ingredients, to let you savor the taste of tradition with a green touch of innovation: something unique, made with care and passion in Italy.

Thanks to its essential components, Spirulina Livegreen will help you eat less, feel lighter and make your daily habits healthier, without efforts, indeed, with a whole new taste!

The company Lucio and Nunzia Liquors was established in 1999 and became fully operational in 2000. The owner of Luciano Marongiu, which leads with the help of his wife Nunzia. Lucio and Nunzia are caterers for about thirty years, and have started producing spirits (especially the "fennel") to be offered to customers in the restaurant as a digestive after a meal

The small farm of Louis Biddau is located in the countryside of Ittiri, mid-hill, in an area adorned with nuragic settlements. The shepherd care and get the product of seven Italian red spotted cows and twenty crossbred goats, the number almost ideal for producing real gems dairy.

Butcher for generations, from Bonarcado, Montiferru. Great worker of valuable meat of Red ox - Sardo Modicana type. He inherited a valuable recipe of the Aosta Valley for the production of dried beef (Bresaola), made with the Red Ox meat.

MacFormaggi is a small company in the area of Macomer, who did of the experiment and the search for perfection in the dairy its main missions. They create, from local milk, examples of molded cheese of an excellent level.

Madrigali - Gluten free carasau bread

Madrigali is a little company in Fonni, that make a great pane carasau and pane guttiau gluten free

Beekeepers of Siamanna (Sardinia). Sardinian honey producers of excellent quality, in keeping with the naturalness of the area and the ecocompatibility of production.

From a pristine place, where the land is a generous mother, born preserved Mammai, made only with Sardinian products, collected in the perfect maturity of their biological season.

Twenty years of trials and testing with increasingly impressive results convinced us to share our recipes of jams, compotes and salalizie: exquisite combinations of fruits and vegetables can be enjoyed alone or with recommended combinations.

For us, the wine to be excellent not only has to be done right, but the product, as we do, without damaging the environment in which it is born, thanks to organic farming. The model Bio leads to a deeper relationship between the screw and the earth, making sure that the final product is characterized by a "typical" unique.

The apistic company “Su Sèntiu” takes its name from the wind that runs through the valleys of central-southern Sardinia, where bees are conducted during the year following the flowering of the different essences.

Ours is a beekeeping no, which is based on respect for bees and the seasonality of spontaneous blooms, in uncontaminated territories and far from sources of pollution. Choosing to move the hinges during the year allows us to get honeys monoflora precious and millefiori unique organoleptic profile, typical of biodiversity sardinia.

From the passion of two young beekeepers for an ancient profession, Mieleria Toscana was born, closely linked to the territory in which it is located, respectful of the role that beekeeping has in the environment.

Mieleria Toscana, thanks to its production method, which in beekeeping jargon is called "nomadism", produces monoflora and multiflora honey. The hives are moved from time to time in different places, following the blooms, throughout the Tuscan area: from the coast to the adjacent plain, from the hill to the mountain to produce different monofloral varieties of honey: from the Mediterranean maquis produced in the woods that distinguish the Tuscan landscape, with Acacia, Chestnut and Honeydew honey produced in the Tuscan Apennines, with Sunflower, Ivy, Sulla and Millefiori honey produced along the coast.

Passion, work, continuous improvement and search for suitable places allow us to present honeys like ours, which, during all stages of production, never undergo any heat treatment, which could alter their organoleptic and chemical / physical characteristics.

Manias firmly believe that the beekeeping acrivity, being environmentally friendly par excellence, the choices of the beekeeper must be consequential. In fact Luigi leads hives using organic methods and his lab is built in mud bricks and wood, according to the strictest principles of ecological design.

The passion for beekeeping started in 1939 when Augusto Aresu played at being beekeeper just to have the pleasure to taste a real good honey, making a little apiary with cork skeps.

Ours is a family of farmers and producers of Fiore Sardo for generations, moved to Siliqua at the end of the 60s. From our sheep we obtain a great milk that we work uncooked for the production of Fiore Sardo PDO and other cheeses intertwined with the Sardinian tradition.

Buy the best of Sardinian cheese and Pecorino sardo

The ancient varieties of Sardinian tradition, the Cannonau, the father of modern Grenache, Vermentino more recent memory in the history of Sardinia, married to international varieties, these are the wines that reinterpret the Sardinian tradition in a modern way.

The wine, for our family, this is a story that refers to the past. The grandfather cultivated the vine and so the grandfather of the grandfather. Today, the tradition, we bring forward the story of our memory power of the territory, with stories of ancient and blissful island, Sardinia.

The passion for the vine and wine are the souls of members who, thanks to careful management, controlling the most of what nature has to offer ... Modern technologies allow us, in various stages, from grapes to wine, from wine to bottle, to conquer prestige, elegance and balance.

It is 1986, when a small dairy farm in Sardinia, on the Campidano plain, Sergio Murgia starts production of Sardinian cheeses, following and taking care personally of processing throughout the supply chain: from the collection and selection of raw materials, until the sale of the product to end customer.

Firm producer of Sardinian cheese

Here we have a structured and elegant dolianova company, which produces a very interesting series of Sardinian liqueurs, with some nods to innovation.

Try to believe, starting with the Red Myrtle

The plan of Mastic present throughout the Mediterranean basin has for centuries been in daily use by the man because it drew from its fruit oil that had many uses. Today we draw the oil from the mechanical pressing of the berries are harvested when mature.Si result is an oil that maintains its properties and characteristics.

All of this was completed in 1999 just as it was unfortunately missing the founder, in memory of which the company took its current name with the intention of proposing forever on the market under the brand "Nino Vacca".

Nostos is an artisanal laboratory based in Oristano that produces natural, sustainable and fair trade Sardinian jams and compotes. It uses only local fruit from a short supply chain and Fairtrade certified cane sugar, to guarantee taste and social justice. Each jar tells a story of biodiversity, tradition and respect for those who grow. Nostos supports small producers and promotes true ethical agriculture. No greenwashing, just passion and authentic nature. Sardinian quality, global values.

Nuova Agricola San Paolo, the family business has been operating for decades in the agro. Specialized in the production of dried, canned and extra virgin olive oil. All their products are created with care and attention, using fresh raw materials, to provide customers with quality products, in compliance with the traditional Sardinian cuisine

Definitely one of the fish products of the ponds of Oristano, the roe is one that has a long history and as long reputation for the quality of the raw material, the mullet or the ponds mullet of Cabras, and the processing capacity of the workers of fisheries.

The magic that reigns in the land of Sinis and the meeting with the current Production Manager, brings Giovanni Matteo to leave the Montiferru and transfer, in the early 90s, his activities in Riola Sardo, a small town in the beautiful west coast Sardinia, embellished with a large olive-groves.

The resort "Peddio" is located in the heart of one of the most renowned olive growing areas of western Sardinia: the "Montiferru". In this area, on the terraced hills sometimes high about 250 meters above sea level, the olive trees extend their roots in clay-limestone soils of basaltic origin, beaten by the sun and lapped by the mistral winds that the proximity of the sea makes it moist and temperate.

The Social Cooperative Oil Mill Seneghe was formed in 1956 by 48 local growers, who decided to join in order to directly treat the whole production process of the olive. Today, the cooperative has 360 members, representing 98% of Seneghe growers, who grow about 60 000 plants on an area of 4.50 square kilometers.

Mario Pala, the third generation of a family with a strong tradition in the vine and wine is now is now supported in the work of the cellar and in corporate decisions, not only by his historians and esteemed colleagues, but also by his wife Rita and his children Max, Marie Antoinette and Elizabeth.

Sages producers of the ancient Bistoccu bread, made exclusively with Sardinian wheat, using the traditional and pastoral recipes.

The bakery is located in Pau Siniscola, in the province of Nuoro, Sardinia. Famous producers de Sa Pompìa, archetype of confectionery Sardinian tradition, Slow Food presidium.

Carasau bread is always present in traditional Sardinian cuisine, due to its characteristic accompanied perfectly with any kind of course.

While the bread as food par excellence, a metaphor of life and survival, as opposed to fresh food-surplus just the time of the party and its excesses, but the categories of bread and cake, in Sardinia, is not found the existence of a clear boundary.

Tradition and quality of Sardinia. A young lab established with the aim of meeting the growing demand of the local cuisine, more and more looking for the typical product.

We, f.lli Pinna, with the Trigale pasta factory have decided to embark on a fascinating journey, handed down by our ancestors, in a sector, that of artisanal pasta, as old as it is suggestive. It was born as a commitment to escape what we call food terrorism that invades our pantries. By giving our production a representative and emblematic name, '' Trigale '', a Sardinian-Logudorese adjective meaning '' fruitful of wheat '', we intend to emphasize that our production is not only fruitful of wheat but exclusively Sardinian wheat, wheat of the our island, wheat of our uncontaminated and wild Contrade.

The importance of raw materials for us is everything. Our main goal is to offer high quality products as the ancient Sardinian culinary tradition commands. We intend to promote the formula "Sardinia supports Sardinia", with a production at km 0.

We carefully select our supply chain, because we are convinced that Sardinian cereal growing is increasingly able to satisfy, with niche cultivation, the needs of consumers attentive to the quality and healthiness of food.

Water, in production, plays a very important role for this reason we have chosen to use the clear granite spring of Gallura of Sardinia as a water supply.

There is a large production of whole wheat pasta. As far as flavored pasta is concerned, we use the cannonau Burlato di Sorso, also we have pasta flavored with Sardinian organic myrtle, organic Sardinian chilli and turmeric.

Supporting the ancient tradition of a silent island among the oldest and most beautiful in the world, far away, secluded and closed in its archaic and severe land, we offer you from the Gulf of Asinara, with the hospitality that distinguishes us, a pasta from sunny perfume, with a clear and crystalline sea flavor, unique, for the aromas of the ancient Sardinian durum wheat.

The search for fusion of Mediterranean flavors and chocolate is the particular proposal Michele Peano, creative and rigorous chef, careful to tradition but curious and sensitive to the latest trends. His chocolates, fine taste and refined in the combinations are more and more international markets.

When elegance meets genuineness, pure pleasure is created!

From the Costa Smeralda, passing from the most beautiful coasts of Sardinia, Piacere Puro accompanies breakfasts and brunches in villa and boat.

The farm Poderosa, with a deep belief in the respect for nature and driven by the ambition to recover the traditions and the richness of the wine-growing area, has combined tradition and naturalness to create wines of quality and utmost excellence.

Lino is a berger of Orotelli, indeed, we can say THE shepherd of Orotelli. Its cheeses are of varied nature, always adhering to the local and millennial tradition. They are amazed by the sapidity, the body, the pleasantness of the taste, the beautiful appearance of the shapes and the agre, rough and wise scent that is produced.

A specialist in sheep's milk, for years casaro, very capable of presiding over a rugged, raw and noble territory like the Barbagia di Orotelli.

Pure Sardinia offers lovers of liqueurs and spirits from around the world unique products of their kind, made from excellent quality raw materials, pure and 100% natural.
Sardinia has few equals in the world: here people live for thousands of years with an enviable quality of life, deep-rooted traditions and food and wine culture handed down from father to son until today. Not by chance is the leader of the five Blue Zones of the world, areas where a high percentage of the population live incredibly long; the island is currently the highest concentration of centenarians in the world.
One of the secrets of this longevity is surely to be found in the consumer and the quality of agricultural production and spontaneous of this extraordinary territory free of pollution, where the sun, the sea and the wind are additional and essential ingredients for what nature generously offers.

The bond of affection, sharing of experiences and emotions related to wine, long walks in the vineyards, to wholesome tasting wines and sparkling wines, are all experiences that lead us to realize a little dream ...

Rau Arte Dolciaria is a leading company in the sector, specializing in the production of traditional artisan sweets, jams, honeys and natural sauces, which contain the incomparable flavors and characteristic aromas of Sardinia.

Making wine, especially "bubbles", it is our greatest desire, finally realized. Our idea is make "The Cuvée". For this we choose the best wines for the production of our Res Dimidia, regardless of region, grape variety or processing method. We create the most original cuvée obtained from the fusion of territories and different grape varieties and using both the "Italian Method" and is the "classic method".

The cultivation takes place by minimizing the use of products of synthesis and consumption of water. He is currently under evaluation technique to start growing in organic.

Fiore Sardo was "the" cheese of the shepherds on the island, produced in higher quantities, until the milk processing industry to have passed by the shepherds and Pecorino Romano became the first Sardinian cheese.

Buy online the best of Sardinian food

Rovajo is born from the experience on the choice of ingredients and the passion handed down for generations. We follow the ancient traditional recipe of Desulese, but with a few tricks we make our best salami for health.

Our secret is the indissoluble link with the pristine mountains of central Sardinia. For this reason, we are constantly working to make our processes as ecological as possible.

Agropastoral cooperative of Sadali, experienced producers of traditional goat cheese.

S'Atra Sardinia was founded in 1982, since the beginning deals with production activities using sustainable organic methods. At its birth, has 13  youth unemployed as members, from the "city", some of tehm graduates, nearly all graduates and all available at an agricultural labor: or what is, otherwise, shoveling manure, watering litter earthworms produce an organic fertilizer and sell it?

Sa Defenza is a family winery company of Donori (Parteolla, South Sardinia), third-generation winemakers. The land: here we have several hectares inhabited by vineyards, citrus groves, olive groves and Mediterranean scrubland, in gently hilly areas, characterized by granite soils and the typical Mediterranean climate.

Processing: synergistic conduction method, enhancing biodiversity, thanks to a series of techniques with minimal impact on the territory.

La fabrique de pâtes Sa Lorighitta Longa est une entreprise artisanale de Morgongiori, qui perpétue la tradition ancestrale de ces pâtes typiques de la Sardaigne. Les Lorighittas sont un produit traditionnel exclusif de Morgongiori qui nécessite des compétences manuelles élevées transmises au fil du temps par les femmes du pays

Sa Marchesa is Giuseppe Cugusi. From the countryside Giuseppe knows every nuance, every smell. He has inherited from his father shepherd, the love for this land of Sardinia, that under the harsh exterior hides a great generosity.

Sa Marigosa was founded in 1986 as a young agricultural company, whose core business is delivering the best quality of fruit and vegetables - among them the spiny artichoke of Sardinia Pdo - through careful control of all stages of the production chain.

It all started in 1913, when one of our ancestors, already owner of olive groves, bought a house in the center of the village of Escolca with an adjoining oil mill which he immediately put into operation. Already since then the attachment of our family for the production of extra virgin olive oil began. This, the fourth generation, wants to continue the family tradition, with a lot of experience and competence behind it. The olives are pressed in the very modern proprietary oil mill (which also works for third parties). The olive grove area of ​​the company is 10 hectares and the varieties of olives grown are "Bosana", "Tonda di Cagliari" and "Pitz'è Carroga". The right combination of the various Cultivars allows us to extract a medium fruity oil with a balanced, spicy bitter taste. For some years we have been producing flavored oils that come from the right combination between our extra virgin olive oil and the scents and aromas of our island. The company is strictly family-run, the young owner Alessandro, together with his parents Andrea and Martina, deals with the transformation and pressing of the olives, everything related to bottling and labeling, packing on site, while his sister Alice is the sales manager .

SARAJA wines express the earth, its strong and determined physicality. They tell the story, the meaning of traditions, respect. Their drink coincides with the territory, it paints its soul

For now Angelo has decided to devote entirely to the bottling of the "Salto di Coloras" Dolce naturale Dop 2011, or the first year of production, which, however, has already now got the satisfaction of a high quality and extremely fine.

The Sausage factory Lilliu is the result of a family passion. For more than half a century the brothers Lilliu work to turn them into meat salami in the area, through old recipes jealously guarded.

Lucia kept all her recipes in a box made of obsidian engraved on a wild boar. And it was there, it is said, that the recipes were found intact by his ancestors, jealously guarded and handed down from generation to generation until now still used to prepare the specialties under the name "Monte Arci" that maintain that unique and sublime flavor, magical poetry so loved by "Donna Luxia". So it was that Monte Arci became famous for its salami, its cheeses and its bread.

This tradition has been kept intact since the discovery of the recipes, the locals in the preparation of the meats used only perfect meat, bread was kneaded with love and wisdom, the cheese was made only with fresh milk from the rich pastures of the area .

The Santa Ittoria Farm of Santu Lussurgiu maintains the traditional processing techniques that have been consolidated for two generations.

The highest quality products are the cheeses su casizolu and sa trizza, both pasta filata and which are born from the manual processing of raw cow's milk produced by brown cows reared in the Montiferru.

From the pristine shores of Sardinia, Sardinian Smoked brings to your table a selection of seafood products processed according to the traditions of our fishermen and smoked using aromatic essences of the Mediterranean.

Artisanal confectionery and famous mostacciolai of Oristano.

Wise winegrower who devotes to Carignano and Vermentino grapes all his talent and dedication.

The dense planting distances and yields very contained, which were no longer than 50 quintals per hectare, giving rise to a product rich in extracts and phenolic compounds, excellent base for the production of long-aging wines.

One of the reasons of appreciation of our wines is the interpretive skills of our agronomists and enologists who can always connubiare to the structural characteristics of international varieties acclimated here at the Mediterranean character of the native grape varieties such as Vermentino, Torbato, Cannonau, Carignano and Monica. This is the "art" that made only the Sella & Mosca proposal on the market both from a qualitative point of view from the large range of interpretation.

Sepi company we have an atmosphere that smacks of old, time seems to stand close to the dawn of time. It is known that to make cheese must comply with the procedures and the ancient rites, dictated by the age-old tradition of Sardinian shepherds. The air feels that particular scent that evokes ancient scenarios, where the only protagonist is Mother Nature.

Situated near the picturesque medieval village of Luogosanto, Siddura can be considered the heart of Gallura, where the noble culture of wine (Vermentino di Gallura) is as old as the history of the people who, over the centuries, has populated this land. E 'in this corner of Sardinia that the tradition is renewed. Here we have created something unique and extraordinary that stems from roots far back in time. We are proud to be part of this great heritage of Gallura.

It was the early 1950s when Silvio Carta founded the homonymous company in Baratile San Pietro, immediately dedicating himself to the most traditional of local wine production: Vernaccia di Oristano. An amber gold that embodies nobility and generosity, which, immediately, bewitches and conquers.
The skilful vinification, the long barrel rest and the careful and loving care of the Maison Silvio Carta has made this incredible wine an authentic glory of Sardinian oenology.

Sixty years have passed since then, but Vernaccia still remains a family matter. But not only.
After more than half a century Silvio, together with his son Elio, the latter at the helm since 1973, still devote themselves to the production of the best Vernaccia di Oristano DOC, but thanks to a careful look towards innovation and the loving care of very deep passions, today Silvio Carta is also "reserve" Myrtle, London Dry Gin, Vermouth and typical spirits, distributed all over the world, as precious samples of an ancient and luxuriant land: the world, today, smells of juniper, myrtle and Sardinian citrus , thanks to the excellence signed by Silvio Carta.

Skilful artisan honey producer of rare chestnut honey.

Giuseppe Pusceddu is a very resourceful person, born and raised in Villasimius. The passion for winemaking began as a joke: while undertaking immediately, conducting studies and analysis of the area in order to plant the vineyard ideal for his land.

Sos Molinos is a craft pasta factory that was created to reproduce the flavors of the ancient past. Sos Molinos uses for its productions only fresh and raw materials, mainly of the territory, with no preservatives, colorants and GMO.

Strictly following the traditional methods, Spanu Giovanni produces the delicious bottarga, called the Italian caviar and made possible the spread of this product, which until recently could only be enjoyed in the seaside resorts of Sardinia.

For his creations, the Sperandri uses multiple flavors, not forgetting those typical of his land, to violet mint, from the classic hazelnut myrtle, from rum to brandy, through the orange peel, nuts, chilli , champagne, Malvasia PDO Sardinian pecorino and so on.

Not many people now that in the ancient Greece, a group of philosophers, in the cold winter nights, would gather around a table to make up stories under the influence of a traditional drink. This drink was obtained from the infusion of alcohol and some peculiar berries, the recipe of which they had attained from an ancient civilization, the Sardinians, through their colonizers the Phoenicians

Traditional and attentive manufacturer of the most ancient grape of the island: Vernaccia.

A typical history of the Italian province. It began almost a century ago when Stefano Rocca, grandfather of the homonymous and current owner of the company, began to produce the first mullet roe, at the Cooperative of the Fishermen of the IV Regia of the Santa Gilla pond in Cagliari.

At the end of the 1980s, the same passion of his grandfather led Stefano Rocca, then young grandson, to set up a small artisan laboratory for the production of bottarga using the same production methods used by his grandfather.

We in the dairy Su Grabiolu we set out to design products that are healthy and good products that respect nature and animal welfare, we decided to produce quality and not quantity, we decided to produce 0 km using the milk of our company to carry on tables of all, the products of excellence.

The brand "Su Guttiau" is in the market since 1992, first was able to interpret the ancient recipe derived from Carasau - typical Sardinian bread - the fried version and salt called Su Guttiau (dripped), adapting it to the needs of our times through a modern production line, able to meet the increasingly demanding market rules. The current packaging meets the national and international needs of the various business areas.

In 2005, at the foot of Mount Grighine, born on the Dairy Pranu, the abbreviation of the locality in which is: "Pranixeddu". Our intention is to produce artisan cheese of ancient flavor. La our wide production consists of pecorino cheese fresh and delicate, from aged cheese with a strong taste and mixed cheeses intense flavor.

The basis of our work is the ability to choose the best raw materials, meat choices are processed according to the traction Sardinian and delivered to the market and the end customer with all the guarantees of freshness and quality. All of our products are free of allergens, do not contain gluten or lactose.

The company Su Zichi has been operating for almost 20 years in Bonorva, in the province of Sassari, in Logudoro: the Bonorva bakery is specialized and famous for the production of Su Zichi, the traditional Sardinian bread typical of Bonorva

It took years of hard work to bring back this territory: we have plowed, planted, cultivated. After thousands of years these places have returned to live, to be productive, to become what they are today: magical places, retreat to the stronghold of the soul and senses.

Quality is never accidental. it is always the result of our ability to express passion and love, with our mind and heart, for everything we do. "
The heart and the quality from which our line of Sulky Liqueurs is born. 100% natural, our liqueurs are produced strictly respecting traditional recipes, without the use of aromas or dyes, to allow the conservation of all the aromatic properties of the fruits of our land. In addition to the highly prized Mirtomoro, obtained by infusing 1 kg. of berries per liter, we offer three exclusive references: Limonverde, limoncello obtained from the infusion of green lemon peel; Mirt’e Ferru, an exceptional combination of our myrtle and grappa di fil’e ferru, and Nopale, a delicious dessert liqueur obtained from the fruits of prickly pears of our land.
Unique and excellent liqueurs, from Sardinia and from the heart: ours and our land.

In the beginning there were only Sardinian gnocchi, Fregula and Malloreddus. Thus began in 1990 with the production of typical Sardinian pasta made of durum wheat flour, the history of Artisan Pasta Factory Tanda & Spada.

The company TE.MA Terra Mare srl was founded in 2006 with the desire to start a multifunctional farm according to modern philosophies. A company rooted in the community that draws from the tradition that looks to the contemporary and future. The estate of 11 acres overlooking the western coast of Sardinia in the ancient territory of the former reclamation ETFAS Cuglieri.

The wines are born from the legacy left to us by history who came before us. They are produced only from grapes grown on our historic vineyards and traditional.

We produce not only for the market, although it is there that the wine is obviously intended, but especially for the sake of creating wines that we ourselves would like to have the pleasure of drinking.

The Terrantiga Opas turns out to be the first organization of producers of Sardinian beekeeping. The Opas was founded in 2010 by several shareholders with a long experience, with the pourpouse of produce and market an unbeatable and delicious organic honey produced in Sardinia

The company was born from the experience and tenacity of its founder, who works in the field for 20 years and now has a profound knowledge of the products processed.

Behind every drop of U-Tabarka hiding echoes of distant lands, shown to the memory of the founders of the winery during a long sailing and invigorated by the flavor of the grapes.

The UNIONE PASTORI Cooperative Society, founded in 1962, is today a Producers' Organization with the aim of enhancing production, through a dynamic corporate philosophy of aggregation and cooperation. Located in Nurri, in the heart of Sardinia, it has more ancient origins from a centuries-old agro-pastoral vocation, thanks to the historical heritage of a proud and very enterprising people.

Join our unique community, where vegan enthusiasts and professionals come together to share their passion and expertise. Whether you are just starting out in the world of plant-based products or are already an expert, Veghu® is the perfect place to grow and learn. We offer a wide range of essential raw materials, tools, accessories and know-how to help you make your culinary dreams come true.

Venatura is an artisan company that produces jams, marmalades, vegetable creams, sauces and non-alcoholic drinks.

The products are created with respect for the health of consumers, with an artisanal process, and do not contain preservatives, thickeners, dyes or other additives.

The raw materials are locally sourced and the procurement takes place in full compliance with the cycle of the seasons, always using a fresh and selected product.

Some of the recipes proposed are ancient and the products retain the aromas and flavors of the past unaltered; others, on the other hand, are the company's own creations.

All products have a unique and unforgettable taste much appreciated by consumers.

Only passion and stubbornness have allowed the realization of a dream deemed impossible by many: and so from a big bet we have arrived at today's results.

Bet carried out by those who bought the Vigna du Bertin together with those who committed themselves to produce good wine, or rather a great wine, with professionalism and dedication, namely Maurizio Armeni, agronomist, winemaker and true farmer. After a great job of raking and preparation of the land that occupies the small hill of Valacca, in the spring of 2012 it was provided to plant the cuttings of Carignano grapes, a typical red wine of Sulcis, and the cuttings of Vermentino, a white wine of southern Sardinia.

Vigne Surrau is a new venture with age-old roots. The two core values ​​that underpin the company's philosophy are tradition and innovation: tradition is our guide in choosing the grape varieties to be cultivated (Vermentino di Gallura DOCG, Cannonau di Sardegna DOC, Carignano and Muristellu), while innovation guides the winemaking where we use state-of-the-art equipment and experimental techniques, such as drying Vermentino and Cannonau grapes or making a sparkling wine with them using the Champagne method.

From 1978 we cultivate the vine located on the bottom of agro Villagrande Strisaili, in the resort "Corru Trabutzu", we produce exclusively traditional wines like Cannonau. Our small production meets only the best local market. The management of the company is a family, we are now in the second generation.

In 2000, through replanting of old family vineyard, in Nurallao, we started to dream Vineyard Santu Teru, a paradise of native vines such as Cannonau Bovale Sardinian (Muristellu), Barbera Sardinian Nasco and international Syriah .

The cultivation is organic, in accordance with the naturalness of things, without any input of the chemical;
the same occurs during the production of wine in order to ensure organic wine craftsmanship and impeccable quality.

Our wines come from experience in winemaking and cultivation of organically vineyards and appeal to those consumers who are looking for the qualities of a good glass of wine to rewarding new sensations for the palate and the spirit.
Wines Evaristiano express all the love we have for others and for the earth.

We are a family that for decades has been producing wine in a territory to winegrowing, cradle of an ancient culture. It is a land of grapes and cherries, located in the rich region of Mejlogu that means "place of the way" because it is located at the center of the Logudoro, in northern Sardinia.

We produce saffron as our grandparents taught us, never giving in to change or adulteration that the global market demands.

Zarelli Wines is located in the territory of Magomadas, province of Oristano in Sardinia north-central West called Planargia. This location is characterized by a moderate climate and sweet and to the particular nature of the soil favors the production of exceptional wines for flavors and aromas such as Malvasia.