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In the far south-west of Sardinia Where the land turns to sand and the African wind meets the Mediterranean, one of Italy's most extraordinary and least known red wines grows....

There is a scent that, in Sardinia, marks life's most important moments: weddings, baptisms, patron saint festivals, and all-day family lunches. It is the scent of porceddu — spit-roasted suckling...

Sardinia is one of Italy's most extraordinary and least-known wine regions. With a thousand-year history linked to viticulture — rooted in the Nuragic age, over 3,000 years ago — the...

From his great vision and love for the common good, Slow Food was born in 1986, followed by the international Terra Madre network and the University of Gastronomic Sciences in...

Drones are the males of the hive: their only purpose is to fertilise the queen during the nuptial flight. Harmless — they have no sting — and silent protagonists of...

The worker bees are the true makers of Sardinian honey: they build the combs, collect nectar from the wild flowers of Villasimius and produce natural propolis. A tireless work, all...

The queen bee is the beating heart of every hive: not a sovereign who commands, but an extraordinary biological machine able to lay, every day, a number of eggs equal...

Pecorino Sardo is one of Sardinia's most typical cheeses, made strictly from the milk of Sardinian sheep, using a precise, millennia-old processing method that has remained unchanged for centuries. It...

The beehive is much more than a home for bees: it is a perfect ecosystem, a miniature city that in mid-summer can house up to 60,000 inhabitants. Inside, every individual...

Bees pollinate vine flowers, increase grape production, and preserve biodiversity. Discover the extraordinary link between bees, honey, and the vineyard.

There is a bread that tells the story of Sardinia better than any words can. Thin as a sheet of paper, crunchy like granite underfoot, ancient as the land that...

There is one word in the world of wine that encompasses everything: land, climate, man, and time. That word is terroir.