From the trips in Sardinia you will bring back home memories and images of a nature that has been extremely generous, with landscapes and a sea that can difficultly be described with words. But another thing that lingers in your memory are the tastes of that land, unique, unrepeatable products, that can’t be created in any other places of that world but there, endowed with a character that represent perfectly the region. Among these it is necessary to mention the Pecorino Sardo, one of the insular specialities par excellence, whose producers are still craftsmen, carrying on the authentic tastes of their native land, preserving the tradition and trying to perfect them at the same time. This is exactly the case of the Azienda Agricola Mureddu Aru, a company where the Sardinian Pecorino is a serious matter, indeed the Pecorino Dolce di Cardo is a niche product that is born from an eco sustainable activity: free range sheep milk, vegetal cardoon rennet and time are the only ingredients. The results depends on the length of the aging, for shorter times as Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru the paste is white, soft, compact with a sweet and aromatic taste; while in case of a longer aging as the 12 months aged Pecorino Sardo the color is lightly yellow with a more intense and stronger taste.

When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.