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Mirto liquor: It is a very popular and traditional liquor from the island of Sardinia. It is obtained by the alcoholic maceration of the myrtle berries or a mixture of berries and leaves of the same plant. Because of its digestive properties it is usually served after a meal and has to be very cold. Women's bottle: The bottle is a delicious gastronomic specialty also known as the caviar of Sardinia. Without a doubt, the mujol botarga is the best quality, produced by the gonades of the fish, whose eggs are salted and dried, thanks to a process transmitted over the centuries. Bread Carasau: The Pane Carasau, is the most famous of Sardinia bread in the world, in addition to the oldest. The traces of the pane carasau have also been found in the turagos, the stone structures of the bronze age (3,500-1,200 BC), which are found all over the island. Coppa is a traditional salami made of the head of the palette and / or of the entire cured pig neck. To make it, the capicola is slightly first seasoned, often with red wine and sometimes with white, garlic and various herbs and spices, which depend on the region. The meat is cured with salt (and is traditionally rubbed) and inculcated in natural gut, hanging up to 6 months to be cured. The differences in taste may also depend on the type of wood used to smoke, as well as the chosen pig race. Bresaola, consisting of fine slices of cured beef for two or three months, begins to heal from its raw stage in which it is dark, until it becomes purple meat. There is a protected geographical indication, the bresaola della Valtellina. .

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