TUNAFISH and Carignano

The link between tuna and Carignano is as old as the nature that they brought to the island of Sant’Antioco.
Tuna, through the water and follow the age-old routes to reach the breeding sites, Carignano, beautifully adapted to sandy soils, which slope down to the coast, lives for hundreds of years’ as if it were a plant monumental. Fishing for tuna, still practiced today with the nets called "tonnare" is selective in choosing the best specimens to guarantee the high quality of the tuna meat in the best period. The raw material allows, through various processes, and to obtain high quality products such as: musciame, bottarga and tuna in oil. Thanks also to these products, local cuisine has been enriched by a wide variety of dishes, now revisited and improved. It is within this culinary culture that has always accompanied the Carignano dishes of tuna.

                                                                                                                                                                                                                                                 Achille Pinna was born in Sant’Antioco September 16, 1968, immediately expressed his interest in working in the kitchen family restaurant. Graduated as a chef, decides to travel the world to refine and deepen their expertise in the kitchen. Today is chef patron of his restaurant "Da Achille’ located in Sant’Antioco, quoted by several years in the best guides in the sector. This year, he received guidance from the "Ai Restaurants d’Italia" of the Italian Sommelier Association, the award for Sardinian Restaurant of the year..

• WHITE
• TERRE FENICIE
• LUGORE
• AD 49
• ROSÈ
• Horus
• RED
• INSULA
• Foras
• IS SOLUS
• NUR
• Kanai
• IS ARENAS
• ARRUGA
• SWEET
• AMENTOS