The restaurant at Farm-house Puntalizzu

The cuisine of our agriturismo uses above all products processed or cultivated within the company and offered to our clients during the season. We produce excellent extra virgin olive oil, which we use as a fundamental ingredient for the preparation of typical local recipes. The olives we serve also come from our olive grove and a good part of the fruit and vegetables we put on the table are cultivated on the farm. The pasta is made by hand, still as it used to be and maintains those flavors that are disappearing with the homogenization of industrial productions. We prepare "Sos macarrones de punzu", universally known as malloreddos (from the Campidanese term), which we serve cooked simply and dressed with meat sauces; "Sos anzelotos de recotu" (ricotta ravioli), obtained with a thin sheet filled with chard and ricotta; also "Sos anzelotos de casu" (cheese ravioli), are made by hand and filled with fresh cheese, cooked in abundant salted water, served with a meat sauce and sprinkled with pecorino. Su pane vratàtu, or pane vratàu (literally meaning ground bread) is made by arranging in layers on a plate the sheets of carasau bread previously immersed in meat broth; the bread, softened by the water, is covered with meat sauce, sprinkled with pecorino and served on a plate. Sa Supa Siniscolesa, one of the most fascinating dishes of our tradition, prepared with stale bread, broth and sheep sauce, was traditionally served on the occasion of weddings. Even today, on Thursday, the baker kneads Sa Lorica, a cylindrical bread that is cut into slices and used as a base for Sa Supa. The slices of bread are arranged in layers in a pot suitable to withstand high temperatures, sprinkled with a very flavorful and spiced sheep broth, covered with not overly concentrated sheep meat sauce and well-aged pecorino cheese up to filling it. The cooking is long