A Gastronomic Oasis
L' Isola dei Sapori restaurant is at our guests’ disposal – a lovely and cosy restaurant where the typical flavours of the Mediterranean tradition can be appreciated.
L' Isola dei Sapori restaurant is at our guests’ disposal – a lovely and cosy restaurant where the typical flavours of the Mediterranean tradition can be appreciated.
From our home-grown produce to local food products used to enhance the traditions of the Sardinian cuisine. You will have at your disposal the mastery and culinary art of personal cooks, eager to prepare authentic, traditional and creative recipes. Rica and Emanuela pay heed to our guests’ preferences, conveying the local tradition of where they live through their dishes, which they have learned over time through their attentive awareness, study and knowledge of the environment and of its inhabitants The personal attention paid to each guest, the desire to recount and offer authentic experiences differentiates this residence from all the other charming places in Sardinia. Dining and services are tailored to our guests to make their stay unforgettable.
An unrivalled delicacy: Olbia mussels, delicious local shellfish, which excel in the perfect climatic and environmental conditions here. Oro di Cabras, the famous mullet or grey mullet Bottarga (roe). Home-grown fresh cherry tomatoes
Puff pastry with local pastor’s ricotta and home-grown fresh strawberries
Ingredients:
Place the semolina flour on a pastry board and make a well in the centre. Pour in a glass of warm salted water a little at a time, gradually mixing in the flour. Start working the dough while gradually adding water until the dough becomes smooth and compact. Form a ball shape with the dough and let it rest for approximately 30 minutes, covering it with plastic wrap.
While the dough is resting prepare the sauce. Using a saucepan, add a little extra-virgin olive oil and 2 pressed cloves of garlic.
Sauté the garlic for 2 to 3 minutes, then remove the casing from a fresh sausage, break it up, add to the garlic and sauté by stirring constantly. When browned, simmer with wine until reduced and add tomato purée, add salt if needed and continue to simmer on low heat for approximately 40 minutes with the lid on.
Remove plastic wrap from the previously prepared dough and divide it into small portions on the pastry board. Make a number of small cylinders by rolling the dough with the palms of your hands. Cut the small cylinders in pieces of about 1 cm. each and then roll each one onto a cheese grater using your thumb to give it that particular shape.
Bring a pot of water to a boil. Add salt and pour the fresh chiusoni. After 7/8 minutes, drain and add the sauce previously prepared, fresh chopped rosemary and mix well. Add a generous amount of pecorino or Sardinian grana cheese and serve hot.
Ingredients for the base:
Ingredients for the filling:
Prepare the base by mixing eggs with the sugar, softened butter and sifted flour. Work the dough as little as possible: it should be soft but not sticky. Cover with plastic wrap and leave to rest.
Beat the ricotta and sugar to a creamy texture in a large bowl. Add milk slowly and the egg, while continuing to use the beater.
Finally add the flour and lemon zest and continue mixing the ingredients to a smooth texture.
Grease and flour a 22cm. cake tin and line the bottom with the dough previously made, add the ricotta mixture. Garnish with small flowers using the same dough as the base.
Place in oven at 170° celsius for 40/45 minutes. Remove from the oven and allow to cool. Sprinkle with icing sugar and serve.
