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Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet. Usually served sliced, grated or sprinkled as a garnish and to enhance flavour with its delicacy taste.  Gr. 500.

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56,00€ 76,00€ -26.31%
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Culurgionis d'Ogliastra I.G.P. alla menta - Arra I culurgiònes sono una specialità culinaria originaria della zona dell'Ogliastra, successivamente divenuta tipica dell'intera regione. Tempo di cottura 3 minuti. Gr. 500.

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5,90€ 7,45€ -20.8%
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Telo mare - Sardegna Quattro mori Puro cotone (100%) Dimensioni 170x40 cm

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29,90€ 39,90€ -25.06%
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Formaggio pecorino Pastore Sardo - Cao Formaggio sardo da tavola a pasta molle ottenuto da latte selezionato, dal gusto dolce e delicato con aroma intenso e caratteristico. Prodotto di pregio della CAO Formaggi.  CONFEZIONAMENTO SOTTOVUOTO 1/2 forma: 2 kg circa forma intera: 4.4 kg circa

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Sardinian quince extra jam - Campus Ingredients: sardinian quince, sugar, lemon zestand juice, fruit pectin, brandy You can enjoy this product spreading it on a piece of bread or try it with seasoned cheeses. Available in 230 gr. jars.

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Collana con cocco sardo. Amuleto di Sardegna. Il cocco è l'antico amuleto utilizzato in Barbagia contro il malocchio. Materiale argento e onice. Dimensioni: collo 44 cm; cocco 1 cm.

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Sardinian traditional dessert. Known in Sardinian dialect as seadas (or, depending on which part of the island you may be, sebadas or sevadas), the main ingredients that set this pastry apart are undoubtedly the local Pecorino cheese, the local honey, and the delicate balance between the two. 3 seadas gr. 250

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The Pompia is a citrus fruit that grows in Siniscola. It has an appearance similar to a citron. In Siniscola this plant is used in the preparation of the town's traditional sweets known as ''Sa Pompia Intrea'' and ''S 'Aranzata".This fruit is used to produce lots of food preparations, including slush, ice creams, and jams and an excellent digestive...

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Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory.  Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E203, E235. E150d, E160b About 500 gr.

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Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. 3,5 kg ca.; 1/2: 1,8 kg ca.

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The Mostaccioli (Mustazzoleddus) are typical biscuits of western Sardinia. Gr. 200.

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The method of preparation to Bottarga Sardegna in tavola Smeralda has remained unchanged over the centuries: the roe is cleaned, salted, pressed and dried. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes. Big gr. 130 - 170 Medium gr. 100 - 130 Small gr. 70 - 100

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