Food and Wine

Between the sea and the mountains.

The Sinis Peninsula and the Montiferru offer the possibility, in a relatively small area, to enjoy the typical dishes of the tradition of the sea is that of that mountain. The "bottarga" of Cabras, our caviar: "the "bottarga" is a Sardinian specialty, more good caviar" wrote the journalist Irene Virbila on the Los Angeles Times.

And what of the "fregola", dish that goes well with both the fruits of our coasts and with the products of our mountain? "The Sardinian "fregola" has conquered the great restaurants of Paris and the corridors of power as the Elysee," write the French newspapers Libération and Le Point