Luigi Bacciu's selection of Sardinian cheeses aims to represent the diverse nuances of Sardinian cheesemaking. The enhancement of local sheep's milk is thus the main element, which is then combined in different ways depending on the aging periods and production methods of the various producers. It ranges from soft, semi-fresh pecorino cheeses to forms that age for over a year, where the flavors become more intense, concentrated, and the textures more granular. Discover all the flavors and tastes of the Island's cheeses, thanks to the expert guidance of Luigi Bacciu's selection, a true Sardinian (DOC) and profound connoisseur of his homeland's products.