Over the years we have selected a significant number of Sardinian specialities and delicacies from our island and we want to share some of these with you. From time to time we ourselves have been delighted with the discovery of small producers who in their daily life carry on traditions that in some cases are thousands of years old.<\/p>\n
There are stories like those of Mauro who gave up his accountancy business to produce an exceptional myrtle liqueur in Villasalto with double the berries that others use, or Paolo who has prepared and shaped the pecorino and goat cheeses that arrive on the tables of our resorts by hand in his dairy in Tertenia every day for thirty years.<\/p>\n
However there are also stories of those who were not born in Sardinia but came here and fell in love with it, like Pietro and Beata who arrived from Switzerland more than 25 years ago, discovered Muravera and decided to stay there to cultivate the land in order to prepare our herbal teas by using organic methods together with a Sardinian donkey.<\/p>\n","protected":false},"excerpt":{"rendered":"