Puntalizzu

Breakfast is mainly composed of natural and homemade products, both sweet and savory. Many cakes are prepared directly by the owner's sister and mother, such as ricotta cakes, fruit pies, and chocolate cakes. These are accompanied by typical desserts, such as "sos papassinos" made with shortcrust pastry and walnuts, which are related to the period of the dead, "sas orilletas" made with braided pastry and honey, which are related to the carnival period, and "sas casatinas" made with pasta and cheese or ricotta, which are related to the Easter period.

In addition to that, breakfast becomes a discovery of Sardinia, thanks to the excellent honey produced on the farm, homemade orange and pompìa (a slow food presidium citrus fruit typical of Siniscola) jams and preserves.

Every morning we buy fresh bread, which is served for breakfast along with the quintessential Sardinian bread: "pane carasatu". Fruit juices, butter, cereals, as well as chocolate spread, seasonal fruits, and among the savory options, local cured meats, cheese, scrambled eggs upon request, and depending on the kitchen's availability, even pancakes and savory pies. And of course, coffee, cappuccino, tea, and all the usual breakfast beverages are also available.

The kitchen of our farmhouse mainly uses processed or cultivated products from our own company, which we offer to our customers during the season. We produce excellent extra virgin olive oil, which we use as a fundamental ingredient in the preparation of typical local recipes. The olives we serve also come from our olive grove, and a large portion of the fruit and vegetables we put on the table are grown on the farm. The pasta is handmade, just like in the old days, and it retains those flavors that are disappearing with the standardization of industrial productions. We prepare "Sos macarrones de punzu," universally known as malloreddos (from the Campidanese term), which we serve cooked simply and seasoned with meat sauce; "Sos anzelotos de recotu" (ricotta ravioli), made with a thin dough filled with Swiss chard and ricotta; even "Sos anzelotos de casu" (cheese ravioli), are handmade and filled with fresh cheese, cooked in plenty of salted water, served with a meat sauce and sprinkled with pecorino cheese. "Su pane vratàtu," or "pane vratàu" (literally meaning ground bread), is made by layering carasau bread sheets previously soaked in meat broth on a plate; the bread, softened by the water, is covered with meat sauce, sprinkled with pecorino cheese, and served on a plate. "Sa Supa Siniscolesa," one of the most fascinating dishes of our tradition, is prepared with stale bread, broth, and sheep sauce and used to be served at weddings in the past. Even today, on Thursdays, the baker kneads "Sa Lorica," a cylindrical bread that is sliced and used as a base for "Sa Supa." The bread slices are layered in a pot capable of withstanding high temperatures, drizzled with a very flavorful and spicy sheep broth, covered with not overly concentrated sheep meat sauce and well-aged pecorino cheese until the pot is filled. The cooking process is long and complex: the bottom of the pot is placed on hot embers, and at the same time, the pot lid is covered with embers as well. The result is a dish with a strong and distinctive flavor that pairs perfectly with a medium-bodied wine, preferably Cannonau. Milk-fed suckling pig meat is roasted on a spit for about 3 to 4 hours and served in "Sos Ajones" (concave cork containers) or "Sos Tazeris" (olive wood containers) on a bed of myrtle or rosemary sprouts, enhancing its aroma. The only addition during cooking is salt. The taste in the mouth is delicate and soft, with crispy skin. Needless to say, it is best accompanied by a fairly robust wine, such as a reserve Cannonau. Sheep meat is boiled with onions, potatoes, cabbage, and celery. The cooking time is a few hours, and it is less elaborate than that of the suckling pig, but the flavor is much more intense. The carasau bread soaked in broth pairs perfectly with the meat and potatoes, which are generously salted. It is preferable to pair sheep meat with a softer wine, perhaps a Carignano del Sulcis. The Cannonau wine is produced by us, and this year, for the first time, we have also produced Vermentino (white wine, the only DOCG in Sardinia). However, we also offer a good selection of Sardinian wines, which allows guests to discover native grape varieties and experiments.