Discover which olive oil to use, when to add it, what it changes in the dish and why the right finish can transform a meal.
Garlic should perfume the oil, not burn in it. Start with a cool pan, warm it gently, then finish the pasta away from the heat with fresh Sardinian extra virgin olive oil.
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Potatoes, pecorino, mint and patience. Culurgiones are shaped by hand like ears of wheat, then served slowly at a table where conversation matters as much as the food.
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A simple breakfast built around crisp Sardinian bread, fresh ricotta, honey, figs and extra virgin olive oil.
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Ridged semolina pasta, slow tomato sauce, Sardinian sausage, saffron, pecorino and a final thread of extra virgin olive oil: a generous family dish made for the Sunday table.
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Creamy risotto with artichokes, Pecorino Sardo, dry white wine and a restrained finish of truffle-infused olive oil.
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Toasted Sardinian fregula, fresh clams, tomatoes, parsley and white wine, finished away from the heat with aromatic Gariga or Sandalia Limone olive oil.
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