Oro di Cabras produces bottarga from grey mullet roe harvested in the Cabras lagoon near Oristano on Sardinia's western coast, with roots going back to 1930. Production follows traditional hand-salting and natural air-drying methods, resulting in a firm texture and concentrated umami character. The Cabras lagoon, a shallow coastal wetland, provides ideal conditions for grey mullet through its nutrient-rich brackish waters. This bottarga holds Slow Food Presidium status, recognising it as a traditional product at risk of disappearing from artisan production.

Cantina Dorgali is a wine cooperative in Dorgali in Sardinia's Nuoro province, with over 70 years of operations and around 220 local grower members. The cantina specialises in Cannonau di Sardegna DOC, covering the island's most celebrated indigenous red grape, grown on granite and limestone soils between the Gulf of Orosei to the east and the Supramonte massif to the west. This geographic setting, with sea-facing slopes and rugged mountain backdrop, creates a pronounced diurnal temperature range that shapes the wines' intensity and structure.

Argiolas is one of Sardinia's most prominent wine estates, based in Serdiana roughly 20 kilometres south of Cagliari. Founded early in the 20th century and significantly expanded from 1979, the estate spans five vineyard properties at 200 to 350 metres elevation. Argiolas cultivates Sardinian indigenous varieties including Nuragus, Carignano del Sulcis, Monica, and Vermentino across different terroirs. Proximity to the Tyrrhenian Sea and the elevation of the vineyard plots together moderate the intense Sardinian summer heat, allowing for longer ripening periods.

Mirto San Martino is a Sardinian liqueur producer founded in 1987 in Selargius in the Cagliari province. The distillery produces mirto, the island's most emblematic liqueur, from wild myrtle berries harvested across the Sardinian macchia. Both red mirto from the berries and white mirto from the plant's flowers and leaves are produced, each bottled at 18 percent ABV. The distillery also makes a citrus liqueur called A18. Wild myrtle grows abundantly in Sardinia's dense Mediterranean scrubland, providing a consistent source of aromatic berries.

Mannos is a cheesemaking operation in Olbia in northern Sardinia, run by a family across four generations and specialising in Pecorino Sardo PDO, a sheep's milk cheese with a protected designation of origin. The dairy produces both fresh and aged versions, with each wheel shaped by hand in the traditional manner before maturation. PDO status requires milk from Sardinian sheep and production on the island. Visitors can observe milk curdling and the hand-shaping of wheels, connecting directly to the pastoral traditions of Sardinia.