Karasardegna: the best selction of typical sardinian products
TURRIGA - CANTINA SOCIALE ARGIOLAS – SERDIANA (CA) Grape Varieties: Typical and particular to Sardinia (Cannonau, Carignano, Bovale Sardo), with the addition of Malvasia Nera. This ruby red wine has a wooden scent, particular in his constitution. The taste is well-rounded, heavy with an extremely individual and pleasing structure and a very high "souplesse" index. It goes perfectly with roasted pork JOSTO MIGLIOR - CANNONAU DOC - CANTINA SOCIALE ANTICHI PODERI DI JERZU” – JERZU (NU) The Cannonau is the most ancient wine in the Mediterranean area. The experts have found old seeds of grape dating back to the 1200 b. C. This wine is ruby red. It is produced in the hilly area of Jerzu. It has a hot and spicy flavour. It taste quite of vanilla and it is pleasantly tannin, strong and fruity at the same time. It is refined in oak tanks for two years and in bottle for 6 months. It goes perfectly with savoury pasta courses, games, and braised.
CAPICHERA – TENUTE CAPICHERA – ARZACHENA (SS) This was the first quality wine ever made in Sardinia, and has been produced for over twenty years. It is made from 100% Vermentino grapes vinified in stainless steel vats and barriques. The wine is bright straw yellow in colour with golden hues. The scent is is flowery and the taste is fruity, a little bit sweet and acid at the same time. It goes perfectly with warm fish and vegetable starters, light pasta courses with tomato sauces (fresh pasta) , ricotta (also sweetened with honey) and fish dishes.
PETRIZZA - VERMENTINO DOC - TENUTE MASONE MANNU – MONTI (SS) After a soft pressing, the must is left to decant and then started to the fermentation by a selection of yeasts, on a temperature of 17°/20°, for a period of 10/15 years. The wine matures in steel tanks, in glass basins and then in a small barrique until February. It is clarified and, after the decantation it is stabilized. Before a non stressing filtration, the “Pitrizza” is bottled precociously to preserve the flavours of Vermentino grapes.
FILUFERRU – LUCREZIO R. – BERCHIDDA (SS) Filuferru is always been one of the most popular symbol of Sardina. Traditional distillate, with strong taste and an high alcoholic content, obtained by a selection of marcs of different grapes mainly in Gallura and Logudoro area, distilled in steam discontinuous alembic. It is a soft and scented grappa, that keep all the Sardinian flavours.
LIQUORE DI MIRTO – LUCREZIO R. – BERCHIDDA (SS) This excellent liqueur is obtained from the most rare and exclusive varieties of mirth, typical of the Gallura’s granite lands.
From the expert recovery of the ancient recipe born a liqueur with a whole taste, fruity and harmonious.
PEACH MARMELADE – AGRICULTURAL FARM TADDORE – GALTELLI’ (NU) The peaches cultivated according to organic methods in carefully selected areas are allowed to reaped at their best maturity under the sun of Sardinia.
The whole fruit - the flesh as well as the fruit bowl, are used for the jam so as to retain the delicate peach taste.
We also offer a speciality: the peach marmalade with almonds (5 g almonds for each 100 g Marmalade). The almonds give an unforgettably delicate flavour to the marmalade.
ALMOUND NOUGAT ARASULE’ – PRUNEDDU – TONARA (NU) The classical “torrone” is part of Tonara traditions: it has the Sardinian honey and the first quality dried fruit flavour. It has the typical ivory-colour. It is crystalline, but easy to bite; it doesn’t stick to the teeth. The torrone with almonds is the traditional one in Sardinia, a must four tourist. The delicate taste of the almonds and the deep and aromatic one of the Sardinian honey, goes in a perfect balance together and the traditional recipe exalts this harmony of flavours. All nougat is of quality but Arasulč is superior and is sold anly in the best shops. It is produced in limited quantities, only with thistle, asphodel and strawberry honey, the most Sardinian, rare and valuable.
MATURE CLASSIC MIXED – FRATELLI PODDA – SESTU (CA) For 50 years "Mature Classico Misto", has been one of our quality cheeses and has adorned the tables of gourmets and connoisseurs. This mixed cheese is made from pasteurised sheep's and cow's milk, with a sharp, slightly pungent taste. The rind is dark brown, grooved due to the special processing technique used which also makes the product compact like Parmesan cheese. The cheese is white-straw coloured with small air pockets. It has a shelf life of 12 months both whole and vacuum-packed. It is perfect as table cheese or for grating.
SEMIMATURE RULED MIXED – FRATELLI PODDA – SESTU (CA) Noted as one of our top quality cheeses.
Semimatured cheese made from pasteurised sheep's and cow's milk. The rind is white straw-coloured and grooved due to the special processing technique used, the cheese is white, compact and mild. It has a shelf life of 3 months if conserved whole or until 12 months if vacuum-packed. It is perfect as table cheese, especially cut into slices and roasted.
SARDINIAN MATURE PECORINO CHEESE – FRATELLI PODDA – SESTU (CA) This cheese is produced under EU regulations and has been awarded DOP-REG. EEC 1263/96 which means the origin of the cheese is guaranteed. It is a firm part-cooked compact cheese, made from full fat sheep's milk ideal grated or as a table cheese. It has a pleasant pungent taste. The cheese is compact and slightly straw-yellow in colour. It has a shelf life of 12 months, both whole and vacuum packed. It is table cheese but it also good for grating, when the maturation period is more than three months. It is a table cheese, perfect for grating, to season the famous “malloreddus alla campidanese”.
FIORE SARDO DOP – FRATELLI PODDA – SESTU (CA)
This cheese is produced under EU regulations and has been awarded DOP-REG. (CE) N. 1263/96 which means the origin of the cheese is guaranteed. This firm cheese is made from full fat sheep's milk and is eaten as a table cheese. The cheese is white or slightly straw-yellow coloured. The taste of this cheese becomes more pungent the longer it is matured. The shelf life of this cheese is 6 months if whole or 12 months if vacuum packed. It is a table cheese, when not matured for more than three months and it is perfect for seasoning when the maturation period is more than three months.
GOAT CHEESE – FRATELLI PODDA – SESTU (CA) This cheese is made from full fat pasteurised goat's milk.
It is white, compact tending to straw-yellow colour.
This mild tasty cheese evokes the ancient flavours and smells of Sardinia. The life shelf is three months. It is a gorgeous table cheese, used as appetiser or slighted and roasted.
TUNA BOTARGO – STEFANO ROCCA - CAGLIARI The Tuna Botargo is obtained salting and drying tuna eggs. Because of conformity and structure (they contain more blood than mullet eggs), tuna eggs needs particular treatment. In fact the maturing takes a very long time (3/4 months). It is vacuum packed and it is different from the mullet one, besides being bigger and different coloured, in the taste, for sure stronger and deeper. Grated is perfect to season spahetti with olive oil and garlic. Cut in slices is gorgeus seasoned with olive oil and served on hot bread.
Ciaosardinia
