Cannonau: the red that holds its own even in summer
The oldest wine in the Mediterranean, the secret of centenarians: every legend about Cannonau contains a fragment of truth wrapped in a lot of marketing. We separate the two.
Sardinian pecorino: a guide to the three PDOs almost everyone confuses
Pecorino Sardo, Fiore Sardo and Pecorino Romano are not the same cheese at three ages. They are three different designations, and Romano is almost entirely made in Sardinia.
Cabras bottarga: how it is made and how to serve it
It is the simplest dish at dinner and also the most expensive. How grey mullet bottarga from the Stagno di Cabras is made, how to recognise the real thing and how to serve it without ruining it.
At the table with the chef: the perfect Vermentino
Temperature, glass, styles and pairings: the guide to Vermentino di Gallura DOCG we would give a guest on the evening they arrive, before their first dinner.