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.
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.
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.
Mullet or tuna, in baffle or grated.
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.
Fresh, semi-seasoned and seasoned and also fresh and seasoned ricotta as well as pecorino cream.
Tight or rolled bacon, cheek and dried sausage.
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Pane tradizionale di Ozieri, morbido e cotto nel forno a legna.
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