The restaurant at Farm-house Medau Becciu

Lunch at the Medau Becciu restaurant begins with eight antipasti in a row: olives, artichoke hearts in oil, olive pâté crostini, peppers and eggplants in oil, cheeses, cordula with peas, fricassee, ricotta bomboloni, fried artichokes, fried suckling pig trotters, vegetable frittatas. Plenty of them. Next come two first courses to choose from among gnocchetti alla campidanese, fregola al sugo, artichoke lasagne, maccarones de busa with vegetables or cheese ravioli. Then the main courses: lamb with peas or with olives and cardoons, sheep stew, roasted porchettone or suckling pig, with vegetables from the orto as side dishes. Seasonal fruit and Sardinian sweets, including fried raviolini, close the meal along with coffee and amaro; bottled drinks are paid separately. The dining room is large and is also used for weddings, baptisms and ceremonies: the meats come from the farm's own herds, the vegetables from the surrounding fields. Ingredients grown and raised here, cooked according to recipes passed down through the homes of Sulcis, brought to the table in portions designed for those with a real appetite.