Farm-house Pittinuri

Salvatore, the agrichef of the Casule family, works in the kitchen: ingredients come from the vegetable garden, olive groves and livestock farms of the estate, where sheep, pigs, wild boar and poultry are raised. The menu changes with the seasons and the harvest offerings. Fresh pasta is hand-rolled, and dishes are cooked in the oven or on the spit with slow cooking methods. Among the appetizers: homemade cured meats, garden vegetables in sweet and sour sauce, pecorino and casizolu cheese, homemade bread. Among the first courses, ricotta ravioli with tomato, malloreddus alla campidanese, soups with wild herbs. Among the main courses, roasted suckling pig, stewed lamb, braised wild boar; on certain evenings, depending on the season, local fresh catch. To finish, warm seadas with honey and formagelle. The oil is produced on the estate, as are most of the raw materials. The wine list features Sardinian selections such as Vernaccia di Oristano, Vermentino, Cannonau and Nieddera, plus homemade soft drinks. Vegetarian options are available, as well as a children's menu, and dietary restrictions can be accommodated upon request. The dining room is furnished in rustic style; in summer, guests can also dine on the veranda, surrounded by Mediterranean scrubland. The restaurant opens by reservation only; tasting menus and group menus are available upon request.