Iodine is an essential mineral for the production of thyroid hormones and therefore prevents Iodine Deficiency Disorders (IDD).

According to the World Health Organization (WHO) and FDA, adults need 150 microgram a day (pregnant women should intake 200 to 300 microgram a day).

Thanks to a new technology, developed with the Medical University of Bologna, Italy, Caber has found the system to guarantee the constant presence of iodine in its sea salt.

We can therefore, offer a healthier product, necessary to everyone’s – everyday diet.

Sa fregula, a typical Sardinian product, is made wetting with water the bran contained in a basket; moving the hand in a circular way.

Following this process little quantities of pasta with a spherical shape are obtained; they are sifted and selected in small, medium and large size and finally toasted in the oven where they assume their typical burnish colouring.

Ideal for soups or with marinade sauce, it can be eaten with other dishes, but it's also perfect as a complete meal.

Romano Pecorino It is one of the most ancient and typical Sardinian cheeses, exported all over the world, excellent after meals and grated over mamma's pasta... one of the most ancient and typical Sardinian cheeses, exported all over the world, excellent after meals and grated over mamma's pasta...

If you were to visit Sicily, customary recipes would call for Ricotta Salata as often as other countries use "feta" cheese. Like feta, it is lighlty salted and dried and is generally available in two varieties: the "style is soft and smooth in texture, with an inviting sweet and milky flavor that is pleasantly nutty. The more popular "per la grattugia" (grating variety), comes in log-shaped forms, and are aged about 1 year until they become much harder and crumbly...Truly Sicily's best! Enjoy the soft, table Ricotta with salami and crusty bread, or try it shaved over salads. The grating Ricotta is outstanding when grated over grilled eggplant, but use it in place of any grating cheese for a flavor less salty than Pecorino Romano.

Bottarga is cured mullet or tuna eggs. The fish eggs are preserved inside the fish’s egg sack, or the ovaries. The egg sack is washed, salted, pressed and dried according to the centuries-old tradition found in various areas of the Mediterranean. The Phoenicians enjoyed bottarga and there were even traces of it found in the Egyptian pyramids. Both the Greeks and the Romans were bottarga lovers. They considered it both a food for refined palates and a precious good for trade or gifts.The popularity of bottarga in the Mediterranean is due, however, to the Arabs.  They brought battarik, the Arab word for bottarga, to the region and spread their appreciation for their so-called caviar of the Mediterranean.The main areas of bottarga production are essentially Sicily and Sardenia Mullet egg sacks are smaller than those of the tuna and are considered more desirable. Mullet bottarga is found primarily in Sardinia.  It is amber colored and darkens with age. Bottarga has an almost almond taste and is slightly bitter. Tuna bottarga has a stronger, more savory flavor.Fresh bottarga is usually thinly sliced and served with a drizzle of extra virgin olive oil or a piece of buttered bread. Bottarga can also be used in a salad of sliced cherry tomatoes and fresh basil. Aged bottarga, however, is best grated over a plate of hot pasta.

Pasteurized Sheep's milk, Sundried tromato, salt, rennet, Lactic Ferments