FLOUR & EGG

Gnocchi Sardi alla Campidanese (Made by Lyuba vitelli) Gnocchi Sardi alla Campidanese By Master Chef Gianluca Deiana Abis History Gnocchi...

Polpettone di Carne di Cavallo al Cannonau Polpettone di Carne di Cavallo al Cannonau By Master Chef Gianluca Deiana Abis History...

Ravioli di Ricotta di Pecora e Zafferano Ravioli di Ricotta di Pecora e Zafferano A delicate handmade ravioli filled with sheep’s milk...

Tuna Tartare Tuna Tartare A refined and delicate dish showcasing the purity of fresh Mediterranean tuna with a Sardinian touch. History &...

Sardinian Sea Urchin (Ricci di Mare) Sardinian Sea Urchin (Ricci di Mare) By Master Chef Gianluca Deiana Abis History Sardinian Ricci di...

Grilled Sardinian Mullet (Muggine alla Griglia) Grilled Sardinian Mullet (Muggine alla Griglia) By Master Chef Gianluca Deiana Abis...

Octopus Salad (Insalata di Polpo) Octopus Salad (Insalata di Polpo) By Master Chef Gianluca Deiana Abis History The Italian Insalata di...

Sardinian Stuffed Squid (Calamari Ripieni) Sardinian Stuffed Squid (Calamari Ripieni) By Master Chef Gianluca Deiana Abis History Stuffed...

Seared Tuna with Wild Fennel By Master Chef Gianluca Deiana Abis Seared Tuna with Wild Fennel (rivisited) The History of Seared Tuna with...

Agnello al Forno (Oven-Roasted Lamb) Agnello al Forno (Oven-Roasted Lamb) By Master Chef Gianluca Deiana Abis Agnello al Forno is a...

Fregola con seppie e piselli is more than just a dish; it's a delicious journey into Sardinian culture and cuisine. This captivating...