FOOD AND WINE - GASTRONOMY IN SARDINIA

The mild climate, the limestone terrain, the sea air and the wind contribute to make wines which are considered among the best in the world, noted for their fragrance, strength and smoothness.

Winemaking is an ancient tradition on the island and modern technology has been skilfully combined with the wisdom of generations of wine makers to produce prestigious wines for all palates and dishes.

The fragrances and the colours blend together to reflect the unspoilt nature of this land and its people.
Among the most important wines,
we recommend: Cannonau, Carignano del Sulcis, Monica, Nuragus, Vermentino, Malvasia and Vernaccia.

Sardinian cuisine is exquisite in its simplicity, made from genuine ingredients and essential flavours, which can be divided into two distinct periods:

• ancient Sardinian cuisine, essentially based on products from the land, characterised by roasted meats (wild animals, game and suckling pigs), bread, cheese, cold meats and honey.
• more recent Sardinian cuisine, essentially based on fish, characterised by a vast selection of fresh fish and seafood, including the most prestigious fish dishes.
  Every region in Sardinia has its own fish specialities and even those visitors with the most demanding palates will be spoilt for choice.