Gastronomy    

In our kitchen we use excusively regional products predominantly grown on our azienda. Our gastronomy combines traditional recipes and ingredients of farmers and herdsmen to prepare dishes of unique simplicity and genuineness.
Olives, cheeses (pecorino, ricotta and fresh dairy products), meat products (salsiccia, regional ham, pancetta and coppa) are among our traditional hors d' oeuvres (antipasti), together with pane carasau, the typical wafer-thin crisp slices of bred.
As first main courses (primi piatti) we serve among other delicacies the famous dishes of fresh pasta like ravioli, filled with cheese or ricotta and mangold; the Sardinian maccarrones de busa or maccarrones de bocciu (cannot be translated or defined - only tasted!), or pane carasau, immersed in hot water, with tomato sauce, pecorino and poached egg.
As second main courses we offer among other specialties porcetto (sucking pig, roasted on the spit) besides arrosto (roast) or in umido (pot roast) of agnello (lamb), capretto (kid), vitello (calf) or cinghiale (wild boar). Pecora (sheep) prepared in various ways: roast, pot-roast or as pecora in cappotto (house specialty) cooked in the oven together with potatoes, onions and fresh seasonal vegetables, served with pane carasau, refined with the juices of the pan.
All dishes are prepared with pure olive oil extra vergine from our own production.This is why our dishes are so tasty and healthy.
Our dolci (desserts) deserve special attention. Some of these are prepared with cheese, first and foremost sevada (puff pastry filled with cream cheese flavored with a trace of the rind of fresh ripe lemons) fried and served with honey. S' aranciada is prepared from extra thin slices of candied orange peel, honey and toasted chopped almonds.
According to old traditions papassinos, delicate pastry with fruit, orange and mediterranean flavors, are served on All Saints' Day, and at Easter sas casadinas (short-crust pastry with cream cheese, egg, saffron and lemon- and orange peel) apart from the great variety of dolci di mandorle, so typical of this region.
And, not to forget: our vino cannonau and our digestivi (grappa and liqueurs), naturally all home made.We take special care to ensure that our house guests can really taste and enjoy all the typical delicacies of our kitchen.
You can also make reservations for festive luncheons for groups or ceremonies. Prices by agreement.
Our agriturismo is open from March to November. It is advisable to make reservations in good time.
You can contact us by phone: 0039 0784286017 or 0039 3492672159 e-mail: agriturismoguthiddai@tiscali.it