CAGLIARI

Cagliari, the vibrant capital of Sardinia, Italy, is a city steeped in history, boasting an array of tourist attractions and a rich food tradition. Founded by the Phoenicians in the 8th century BC, its strategic location on the Mediterranean has attracted various civilizations, leaving behind a diverse cultural heritage.

History enthusiasts can explore ancient landmarks like the Roman Amphitheatre, the Tower of San Pancrazio, and the fortified district of Castello, showcasing Cagliari’s medieval charm. The Bastion of Saint Remy offers panoramic views of the city and the stunning Poetto Beach.

Cagliari’s food tradition is a gastronomic delight. Visitors can savor the local “culingiones,” a type of stuffed pasta, as well as the famous “fregola,” a couscous-like dish. Seafood lovers will relish the fresh catch from the nearby waters, and the local wines add a perfect touch to any meal.

Cagliari’s blend of history, breathtaking sights, and mouthwatering cuisine make it an alluring destination for travelers seeking an authentic and enriching experience in the heart of Sardinia.

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BREED

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• SARDA

  The Sarda sheep breed is a notable and valuable breed originating from the island of Sardinia, Italy. Known for its adaptability and hardiness, it thrives in the challenging and rugged terrain of the Mediterranean island. These sheep have played a vital role in the traditional pastoral economy of Sardinia for centuries.

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PRODUCT

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• PECORINO SARDO

  Pecorino Sardo DOP is a renowned Italian cheese hailing from the island of Sardinia. Its history dates back centuries, with shepherds crafting it using traditional methods passed down through generations. Made exclusively from sheep’s milk, Pecorino Sardo DOP undergoes a meticulous aging process that contributes to its distinct flavor profile.

• PECORINO ROMANO

  Pecorino Romano is a hard cheese, cooked, made with fresh whole sheep’s milk, derived exclusively from farms in the area of ​​production. It may be inoculated with natural cultures of lactic ferments indigenous to the area of production, then coagulated with lamb’s rennet in a paste derived exclusively from animals raised in the same production…