Olive oil with truffle - Sa Mola Bottle - 0,10 l The truffle is considered the diamond of the forest. Persistent bouquet with strong and aromatic notes. Ideal raw with risotto, eggs, meat and carpaccio

Mullet roe with nail - local eggs. Siza: 300 gr The bottarga (mullet roe) are not all equal. It will not be a coincidence that the Sardinian one, and among them, the Cabras one, is considered by experts around the world, as the best ever. Bottarga handmade in Cabras - Sardegna

Organic Toritto Almonds - La Fattoria Della Mandorla The Organic Shelled Toritto Almonds from Fattoria della Mandorla are grown in the Alta Murgia area of Apulia from native cultivars, predominantly the historic Filippo Cea variety. Grown using organic farming methods and carefully selected, they stand out for their naturally delicate flavour, crunchy texture and soft, well-balanced aromatic notes. Ideal to enjoy on their own or to use in sweet and savoury recipes, they represent one of the finest expressions of the Apulian almond-growing tradition and the region's artisanal agricultural production.

Compote of spiny Sardinian artichoke and lemon, made by Mammai, in Serrenti Pot: 125 gr Only the spiny Sardinian artichokes are behind this salalizia: paired lemon into pieces and peel, the perfect answer to winter salads, soft cheeses but also the carvery. Try the best of our selection of Sardinian food - the health of a millennial meal

Artichoke and Bottarga Cream - Campus The Campus Artichoke and Bottarga Cream represents the sublime meeting point between the countryside of the Campidano and the crystal-clear sea of Sardinia. This specialty combines the tender hearts of selected Sardinian artichokes with the refinement of mullet bottarga, creating a savoury and enveloping balance of flavours. Made exclusively with 100% Italian extra virgin olive oil, the cream has a silky texture and an intense aromatic profile, free from preservatives and artificial colourings. Perfect for those seeking an authentic gourmet experience, it is ideal for enhancing refined appetisers or transforming a simple first course into a masterpiece of Sardinian culinary tradition.

Orange marmalade with Sardinia brandy produced in Sassari by the Piacere Puro company With raw and organic sugar cane Pot - 3 x 250 gr From the Costa Smeralda to Asinara, the inevitable jams in every most pleasant breakfast, by boat or villa.

Grilled Eggplants in Oil - Campus The Grilled Eggplants in Oil by Campus embody the essence of the Sardinian preserving tradition, made from fresh vegetables grown in the fertile lands of the Campidano. The preparation, carried out using a strictly artisanal method, involves meticulous grilling that gives the slices a distinctive aroma and a meaty texture. Preserved in a balanced blend of organic sunflower oil and 100% Italian extra virgin olive oil, they contain no preservatives or colorants. A versatile specialty, ideal for appetizers, gourmet side dishes or for enhancing creative recipes with the authentic taste of Sardinia.

Sugared Almond - La Fattoria Della Mandorla The Sugared Almond from La Fattoria della Mandorla represents the quintessence of Apulian sugared-almond craftsmanship, interpreted through an outstanding organic supply chain. At the heart of each sugared almond lies a prized organic Toritto almond of the native Filippo Cea cultivar, carefully selected and dry-roasted to achieve an exceptionally delicate and crumbly texture. The almond is enveloped in an ultra-thin, crunchy layer of sugar, crafted according to the traditional method to preserve the generous shape of the fruit from the Alta Murgia. A timeless classic of tradition, ideal for celebrating life's most important moments, perfect for refined wedding favours or as a sweet and prestigious everyday indulgence.

Artichoke Pasta Sauce – Campus Campus Artichoke Pasta Sauce is a refined condiment that celebrates one of the most iconic products of Sardinian agriculture. Made from selected artichokes and fresh tomato pulp, this sauce captures the authentic flavor of the countryside of Campidano. The recipe uses exclusively 100% Italian extra virgin olive oil, which enhances the vegetable notes without overpowering them. With no added colorings or preservatives, it is a ready-to-use gourmet solution for those seeking the authenticity of the island’s traditional artisanal cuisine combined with the convenience of a quick preparation.

Chocolate and Mandolat Almonds - La Fattoria Della Mandorla The Chocolate and Mandolat Almonds from La Fattoria della Mandorla represent the ultimate celebration of the Apulian almond supply chain in one extraordinary dragée. At the heart of the confection is an organic Toritto almond of the native Filippo Cea cultivar, dry-roasted to achieve a perfectly delicate and crumbly texture. The almond is enclosed in a velvety chocolate coating enriched with Mandolat, the company's innovative and patented almond-based plant speciality. This combination creates an intensely creamy flavour profile, in which the buttery sweetness of the fruit from the Alta Murgia is amplified through a unique interplay of textures and nuances. A refined artisanal delicacy, ideal as an exclusive gift idea or for a sophisticated tasting experience.

Barbagia Antipasto in Oil – Campus Campus Barbagia Antipasto in Oil is a tribute to the intense and wild flavors of the heart of Sardinia. This specialty brings together in a single jar a selection of local vegetables, including artichoke hearts, mushrooms, peppers and olives, harmoniously combined with a carefully crafted marinade. The artisanal processing is designed to preserve the individual character of each ingredient, maintaining a firm texture and a complex aromatic bouquet. Ideal for those who want to bring the variety of traditional Sardinian appetizers to the table, prepared with raw ingredients grown in harmony with seasonal cycles and preserved in high-quality oil.

Abbamele honey. 250 gr pot Abbamele honey craftsmade by nomad beekeeping of Rau Dolciaria, in Berchidda, in the north of the Sardinia Quick and safe shipping worldwide.

Wild Boar Sauce – Campus Campus Wild Boar Sauce is a robust and full-bodied condiment, an emblem of the most authentic and wild cuisine of Sardinia. Prepared with selected meat and carefully processed using artisanal methods, this sauce enhances the distinctive flavor of game through slow cooking in a base of fresh tomatoes. The use of 100% Italian extra virgin olive oil and a skilful balance of Mediterranean aromas create a deep and enveloping flavor profile. With no added preservatives or colorings, it is an ideal choice for those who wish to bring to the table a first course from Sardinian culinary tradition, characterized by a bold flavor and authentic ingredients.

Mullet roe with nail - local eggs. Siza: 300 gr The bottarga (mullet roe) are not all equal. It will not be a coincidence that the Sardinian one, and among them, the Cabras one, is considered by experts around the world, as the best ever. Bottarga handmade in Cabras - Sardegna

Bitter Orange & Vanilla marmalade and raw brown sugar, produced in Sassari by the Piacere Puro company Pot - 3 x 250 gr From the Costa Smeralda to Asinara, the inevitable jams in every most pleasant breakfast, by boat or villa.

Almond Flakes - La Fattoria Della Mandorla The Blanched Almond Flakes by La Fattoria della Mandorla are a high-end culinary ingredient, ideal for adding elegance and crunch to both sweet and savoury preparations. Made exclusively from prized organic Toritto almonds of the native Filippo Cea cultivar, the almonds are first stripped of their outer skin through a delicate natural process and then finely sliced into ultra-thin flakes. This precisely calibrated cut enhances the almond's delicate texture and the characteristic buttery sweetness of this seed from the Alta Murgia. An exceptional organic ingredient, indispensable in the pantry of culinary professionals and enthusiasts of fine pastry.