I MandorliI MandorliAgriturismo · OgliastraBed and Breakfast

Flavours

Handmade culurgiones with the wheat-ear closure

Culurgiones of Ogliastra

A wheat ear drawn with the fingers: the closure of culurgiones is a gesture Ogliastra's women have passed down for generations. Inside, potato, pecorino and mint; outside, one of Italy's few PGI-protected pastas.

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Traditional Sardinian roast porcheddu

Su Porcheddu

Four hours by the fire, myrtle branches and patience: porcheddu is not cooked, it is celebrated. In Ogliastra — land of shepherds and centenarians — it remains the dish of occasions that matter.

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Traditional Ogliastra pistoccu bread

Pistoccu Bread

Born to follow shepherds through months of transhumance, pistoccu is Ogliastra's twice-baked bread: thin, fragrant, able to last months without losing character. Today it is the gastronomic symbol of this land of centenarians.

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Cannonau vineyards at the foot of the Ogliastra heels

Cannonau of Ogliastra

They call it the centenarians' wine: in Ogliastra, where people live longer than almost anywhere on Earth, Cannonau is everyday culture. Vines clinging to the heels, family cellars and a red that smells of Mediterranean maquis.

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Golden seadas with strawberry-tree honey

Seadas with Strawberry-Tree Honey

A thin pastry disc, fresh stretching cheese, a golden fry and a bitter honey that surprises at first bite and wins you at the second: the seada is the mandatory finale of every Sardinian table.

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