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FRESH MEAT

The search for quality in the meat, lamb I. G. P., and sheep, and for keeping up the value of the prized meat of Sardinia. And so taste also specialties such as the trattalia and the braid.

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FRESH PORK

Highly selected meats to prepare, slowly on the spit and flavored with myrtle, "Su proceddu" (often Italianized with the term "porcetto"), the roast that represents a classic of Sardinian pastoral cuisine.

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FRESH FISH

Only the one caught directly in the seas of Sardinia and not breeding, in season, with iridescent color and the soft and salty smell of saltiness.

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BOTTARGA

Mullet or tuna, in baffle or grated.

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SEA URCHINS

The sea urchin uses eggs to season many pasta-based pasta dishes, but eggs are excellent, even raw with a few drops of lemon, as long as the sea water in which they are grown is very clean. And that of the Sardinian sea is all right.

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SHEEP CHEESE, GOAT AND VACCINE

Fresh, semi-seasoned and seasoned and also fresh and seasoned ricotta as well as pecorino cream.

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CURED MEAT

Tight or rolled bacon, cheek and dried sausage.

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SPIANATE

Pane tradizionale di Ozieri, morbido e cotto nel forno a legna.​

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