Inside our cultivation facilities, we cultivate local Sardinian varieties, alternating them according to the time of the year.
The cultivation is done using traditional Sardinian mushroom farming methods dating back many years, in a natural environment that guarantees the quality of the product and the preservation of its natural flavor.
Amongst them our pride and joy is a variety of the King Oyster mushroom, (scientific name pleurotus eryngii) known in the local language as antunna, or cardolinu e petza.
This delicacy is widely celebrated in the local cuisine for its versatility.
Needless to say this mushrooms occupies a very special place in our restaurant.