Gourmet products local specialties and wines East And Central Coast

Gianni Mele is an artist, or rather, a cheese goldsmith. This shepherd doesn't make his cheeses, he creates them! He's known and sold all over Italy and beyond. And his character has remained simple and endearing. His pecorino really does have a unique, inimitable taste. No two tomes are alike. We tasted the May tome, and it had the scent of flowers! Its secret is the absence of lactic ferments, and a little magic... Serious studies are underway to demonstrate the health benefits of this very special maturing process.

One of the most beautiful terraces in Tortoli and Arbatax! Adjacent to the small marina of Arbatax, this terrace is set under the maritime pines and offers a lovely view of the majestic cliffs of the Supramonte di Baunei. We love coming here for a coffee in the morning or an ice cream in the evening. What's more, they make the best gelati in town. Whether you're with friends or as a couple, here's a place that's a little intimate, but offers a wonderful welcome. We also tried the breakfast before setting off on our excursion, and the hot chocolates are really delicious.

The Pusole family has been farming for 4 generations. Brothers Lorenzo and Roberto inherited their father Bernardo's tradition of livestock breeding, and their mother Emma's of viticulture. And it's the latter that interests us, although their pigs and oil are excellent. The Pusole family claim to produce their wines without any intervention in the vineyard or cellar, as they say, natural wines. The result is a real delight: the canonnau is well-structured without having too much structure, and the fruit expresses itself perfectly. And we love their philosophy!

This is the story of Salvatore, a former truck driver who loved honey but feared bees. Initially a beekeeper as a hobby, he discovered such a passion for bees that he made it his main activity, inevitably involving his queen (his wife). Both produce excellent honeys such as asphodel, eucalyptus, thyme, arbutus... Their authentic products are strictly made in Ogliastra, and always with respect for the bees "who are the basis of our survival", Salvatore insists.

Vetusta is first and foremost a delicatessen specializing in ultra-local "km zero" products, whether liquids (wines) or solids (charcuterie and cheeses). The advice is very pertinent, and you get the feeling that it's a passion they're sharing with you. The end of the morning or afternoon continues on the terrace, with a selection of charcuterie and cheese platters. You'll be told where each item comes from, the name of the producer and so on. We really liked the wine selection and the warm, authentic welcome.

A small producer of organic wine who invites you to discover his cellar and his vineyards of altitude (400 m) which undulate on the limestone hills between Jerzu and Ulassai. You would think you were in a Languedoc estate. We immediately liked Giovanni's welcome, with his way of telling you with love and passion his job while rolling the nectar in a glass. After leaving the cooperative cellar, Giovanni created his own family estate and converted to organic a few years ago. His canonau vintages are a real delight, regularly awarded.

"The centuries-old olive trees of our land are the monuments of our culture," says Giulia, the owner of this vast estate. Just a few minutes from the sea, Oleificio Pelau's excellent extra virgin olive oil is produced from the Bosana, Ogliastrina and Semidana cultivars. The family business boasts over ten years of solid experience. Full tours are available on request. And above all, ask Giulia to take you to see the lord of the manor: an olive tree that is over a thousand years old. Unique!

This cooperative company has been awarded many times with the best distinctions and produces olive oils in the respect of the artisanal tradition. The fruits are cold pressed. The result is a quality product, fragrant and tasty. Available in bottles or cans, of different qualities according to the use, you can slip it into your suitcase or have it delivered to your home. Honey and soaps are also produced.

The excellence of Sardinian sheep's cheese made with top quality products, passion and tradition have distinguished the Pistis family for over 50 years. The processing area for sheep products is just a stone's throw from the pastures to guarantee a product that is always fresh, "from our hands to your table", as the Pistis proudly say. During the processing of the milk, depending on its maturation, three types of cheese are produced: cacciota (similar to tome), ricotta and casaggedu (typical fresh cheese). Everything is delicious!

What could be better than getting your cured meats or wine directly from the source? This farm, somewhat lost in the countryside north of Oliena, produces excellent cured meats,including delicious raw hams and smoked bacon. In the cellar, the Puddu family's organic wines are excellent. From cannonau grapes, they produce the Tiscali rosé and the nepente, with its dark red colour. But the local curiosity is the "blanc de noir", obtained from the delicate pressing of red grapes of local origin.

Tonio Moi is a special character in Sardinia, who has elevated the local charcuterie tradition to an art form. Passionate and truly in love with the authentic product while considering animal welfare, he would spend hours talking to you about his craft. We love his products, of course, but tasting them at his table and with him in the drying room, with hanging hams as chandeliers, is a rare and inimitable moment! You won't find better cured meats anywhere on the island. More than an encounter, it's an experience to be savored!

Sardinia is famous for its pecorino cheese - the best in Italy, it seems. So why not go right to the source and visit a traditional cheese dairy? Just a few kilometers from Urzulei, this cheese dairy transforms goat's and sheep's milk into delicious cheeses. Elisabetta Arba inherited the business from her father and continues the tradition. Pecorino and capra (goat's cheese) are available all year round. Production takes place between August and December, when it's possible to visit the factory.

Olivina is a jewel to be tasted and a project born from a passion for the territory, a conscious diet and the protection of the environment. Stefania has been able to honor this fruit by developing several product lines: olive oil (extra virgin, which is an olive juice), cosmetics (soap, lipstick, face and body creams) and gift baskets. Olivina offers activities such as olive pruning and soap making. She opens her doors to your curiosity to tell the story of the oil with tours for children or adults.

The two big red blinds with hoops protect the window and the bottles of this wine cellar from the burning sun. You will be received here with a smile. The owner will guide you in your choices and help you determine which Dorgali wine best suits your palate. He also organises tastings of the best local wines. But he doesn't limit himself to the wines of the city. You can buy white vermentino from Gallura, artisanal myrtle liqueur or grappa.

The Dorgali area is ideal for growing cannonau, the Sardinian grape variety that produces delicious red wines. The Dorgali cooperative was founded in 1953 and brings together the winegrowers of the region. It covers almost 650 hectares of land in the surrounding mountains, and the grapes are always harvested by hand. The wines of this cooperative have been awarded in numerous agricultural competitions, both in Italy and abroad. The greatest pride of these men is the "Cangrande" medal awarded by the President of the Republic in 2016.

The Bomboi family farm produces mainly cheese. So far, so original. But the brothers have come up with the idea that, in addition to tastings and meals at the farm, you can also take part in cheese-making workshops. You spend a morning or a day learning all the secrets of milk, and leave with your own creation (of fromage frais). It's a great idea, and if you know anything about the Bomboi family, you're sure not to get bored. We really liked the family's pedagogical approach and their desire to pass on their knowledge.