A unique ingredient with an antique flavour

Mytrus Communis

Aromatic plant, peculiar of the Mediterranean scrub (the Macchia), mirto spontaneously grows in the lands of Sardinia, facing towards the crystal clear waters that surround the Is-land.

the FLOWER

Very small straw-coloured buds adorn the plants of mirto by the end of spring. They set to open up into small white flowers with long yellow pistils.

the BERRY

During autumn the berry comes: dark and fleshy. The harvesting period is usually between November and January. These berries usually reach their ripeness in December.

MIRTO’S AROMA MIXED WITH THE SEA BREEZE

MIRTO
HIGH-QUALITY PROTAGONIST

Its berries and fresh leaves are used for the cooking of many typical Sardinian meals.

It is also the fundamental ingredient of the famous mirto liquor.

In Dolcemirto it is the main character.

MIRTO’S
BERRIES

Mirto’s berries are often used in Sardinian recipes. From the suckling pig to jams.

This ber-ry is particularly famous for the mirto liquor, a very strong flavoured digestive. The main ingredient to prepare the Dolcemirto is the berry.

It is usually worked together with the small leaves in order to be used for different productions.

MIRTO
FLOUR

From dried berries you can obtain the flour, perfect to realize sponge cakes (Pan di Spa-gna), the soul of Dolcemirto.

The “Pan di Mirto” gets dipped into a mirto-based sauce and then re-set between a Chantilly cream and a gentle mousse.

The whole thing gets dusted with some mirto flour, that makes this dessert good to see, as well.

CONTACT US FOR FURTHER INFORMATION

  • Are you a restaurant or a hotel and you would like to offer Dolcemirto to your guests?
  • Are you a private citizen and you would like to know where to find this dessert?

It will be a pleasure visiting you or giving you all the information that you will need.