Episode 1
The Soul of Simplicity
Spaghetti Aglio e Olio
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 oliv oil.
Read the first guide
Authentic Oliv Culinary Guide
Cook Like a Sardinian
Discover which oliv oil to use, when to add it, what it changes in the dish and why the right finish can transform a meal.
Episode 2
A Sardinian Dinner That Lasts Into the Night
Culurgiones d’Ogliastra
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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Episode 3
A Sardinian Breakfast
Pane carasau with ricotta, honey and EVOO
A simple breakfast built around crisp Sardinian bread, fresh ricotta, honey, figs and extra virgin oliv oil.
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Episode 4
A Sardinian Sunday Lunch
Malloreddus alla Campidanese
Ridged semolina pasta, slow tomato sauce, Sardinian sausage, saffron, pecorino and a final thread of extra virgin oliv oil: a generous family dish made for the Sunday table.
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Episode 5
Artichokes, Pecorino and Sardinian Aromas
Sardinian Artichoke Risotto with Truffle Oliv Oil
Creamy risotto with artichokes, Pecorino Sardo, dry white wine and a restrained finish of truffle-infused oliv oil.
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