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How to pair honey and cheese without making a mistake: the rule of contrast, matching intensity, and nine honeys from Villasimius paired one by one with the right cheese. Including...

Culurgiones are Sardinian ravioli filled with potato, pecorino and mint, sealed by hand with a braided seam that looks like an ear of wheat. Here you'll find the step-by-step recipe,...

“Drinking well” and “eating well” are talked about today as a matter of price. But for most of history they had nothing to do with luxury: they were about how...

Strawberry tree honey (miele di corbezzolo) is Sardinia's bitter honey: dark amber, astringent, made only in late autumn when Arbutus unedo flowers. Why it's bitter, why it costs more than...

The criteria, systems, and technologies for harvesting wine grapes. The harvest is the crucial moment when the grapes are picked and brought to the winery to begin the winemaking process:...

Pane carasau, grey mullet bottarga and chilled Vermentino: how to put together a Sardinian aperitivo, with quantities for four people, serving temperatures and the right order to bring things to...

In Goni, in the Gerrei, Pranu Muttedu holds Sardinia's largest group of menhirs: a journey into the Neolithic, one hour from the sea of Villasimius.

Vernaccia di Oristano ages under a veil of live yeast in part-filled barrels, like Jerez sherry, but without fortification. Amber colour, a bitter almond finish, at least 15% ABV. What...