Spice and aromas
Colours and tastes of thousands of years
Spices
Spices and aromas season the dishes of Sardinian cuisine and they stimulate the sense of smell and the taste, with perfumes and tastes that for centuries have belonged to local traditions.
Spices and aromas season the dishes of Sardinian cuisine and they stimulate the sense of smell and the taste, with perfumes and tastes that for centuries have belonged to local traditions.
Juniper Berries Juniper Berries typically Sardinian with its particularly savoury and rich taste and aftertaste, thanks above all to the use of numerous spices. One of the tastiest and most characteristics is that of the juniper.
Myrtle
Myrtle, myrtle has become by now known all over the world because of the homonym liqueur that is produced from its berries.
Myrtle, myrtle has become by now known all over the world because of the homonym liqueur that is produced from its berries.
SaffronSaffron, the cultivation of this spice in Italy finds one of its best habitats in our Island, mainly in the area of St. Gavino Monreale where it has been produced for many years and ensures a high quality product.
Wild fennel
Wild fennel (Foeniculum vulgare Mill) wild fennel is a native perennial grassy plant of the Mediterranean regions. In Sardinia it is homogeneously diffused in the whole territory.
Wild fennel (Foeniculum vulgare Mill) wild fennel is a native perennial grassy plant of the Mediterranean regions. In Sardinia it is homogeneously diffused in the whole territory.