It has been a while since we last sat down to write about some amazing memories of Sardinian’s autumn. Today we finally got some free time to share some news.
Over the last few weeks we have been very busy renewing our website and online shop to make it easier to navigate. Please just have a look and tell us what you think!
We have also recently found some time to explore Otaru surroundings, with mushroom picking being one of the highlights. Needless to say that the mushrooms did not survive the day, making a mouthwatering condiment for a pasta dish prepared for some friends by Manolo. It was all paired with a glass of BVL, a very concentrated, persistent and elegant wine produced by Quartomoro di Sardegna from Bovale grapes from 96 years old vines! Well, it was a treat!
Wine pairing, yes, we almost forgot…It takes us to the our next plans over the upcoming months, when we will be organizing a number of events across Japan. First stop, on 25 November, Osteria Tacchini in Sapporo, where Chef Takaaki Kikuchi has been challenged to pair his flavors and gorgeous plating with five Sardinian wines and a liqueur.
It must be the harvest, the sea breeze, the long warm days and the stunning sunsets over a glass of Vermentino that make us love September and October in Sardinia so much. Our favorite time of the year often coincide with our visits back home. Pattern is almost always the same. A couple of days of rest and some family time, followed by a few weeks of producers visits, catch-ups with friends, and discovery of new places. Many kilometers covered, from north to south from west to east, across the variety of landscapes that Sardina is blessed with. This year, as it was for 2020, we still couldn’t travel.
Late summer and early autumn mean harvest!
This year we have been following it through photos taken by our friends and producers. Not exactly the same as walking across vineyards ready to be harvested but it definitely helps feel a bit closer to home. Harvest is such a special moment, where all the hard work made in the vineyard throughout the year gets its rewards.
Personal relations with our producers are one of the key aspects of Taru Lab’s concept, which we are really proud of. Spending time with them help us understand their philosophy as well as of the challenges of their work.
Once harvest is out of the way, we love celebrating all together the end of it. Post-harvest lunches are always a binding moment, bringing family and friends together and sharing wine and traditional food. Some side activities always gave us the opportunity to learn something new, whether it is making ceremonial bread or traditional sweets, with the know-how kindly shared by our hosts.
Feeling privileged to be part of this.
The photos we took at Alba e Spanedda and Famiglia Orro gatherings speak for themselves. Looking forward to doing it again.
Our passion for excellent quality extra virgin olive oil is not a secret.
On a flat land in the River Tirso Valley, near Manolo’s hometown of Oristano, there is an hidden gem: a family owned agriturism, il Giglio. Surrounded by a spectacular farming landscape, it’s a place that is hard not to fall in love with. An unmissable stop to enjoy delicious meals prepared with local produce. Seasonal ingredients are grown, bred and prepared within the borders of their farm.
Antipasto of cheese, cold cuts, olives and vegetables, homemade pasta, great meat dishes and of course traditional Sardinian sweets are only some of the delicacies awaiting once you enter the door of the beautiful hall. Antonella (pictured with us), along with her sister Anna and brother Francesco, is the engine of il Giglio. Her energy and charm are addictive. Antonella is also a professional sommelier and wine lover.
Other than running this gastronomy heaven, the Orrù Family have been custodian of that land since 1857 and their five hectares farm is now looked after by the family’s fifth generation. Some 1000 olive trees, most of them being century old, produce the local cultivar, Semidana, typical of the area surrounding Oristano. Treslizos, their monovarietal extra virgin olive oil produced by Semidana through biological agriculture, has been awarded multiple times locally, nationally and internationally. A top quality oil with aromas of almond, tomato leaf; spicy with a touch of bitterness. A drizzle of it on raw scallops and prawns or pasta with sea urchin accompanied by a glass of a sparkling vermentino, Q Metodo Classico produced by Quartomoro di Sardegna are treats hard to resist. Il Giglio is part of the Slow Food Presidium for the promotion and safeguard of high quality Italian extra virgin olive oil. Keep up the great work Antonella, Anna and Francesco! Yours sincerely,