Chilled artichoke and sheep's milk ricotta terrine with Bronte pistachios, with full technique, wine pairing, storage and nutrition.

Cestino di Pane Carasau con Carciofi, Fave e Pecorino Sardo (Italian Carasau Bread Basket with Artichokes, Fava Beans and Sardinian Pecorino) Pane carasau is the paper thin shepherd's bread of Sardinia, baked twice until it snaps like a cracker. Here it becomes an edible basket, warmed just long enough to bend, shaped over a mold, then filled at the last moment with braised artichokes, fresh fava beans and shavings of aged Sardinian pecorino. It is a spring antipasto built on

Pizza Sarda con Fiore Sardo, Guanciale, Carciofi e Olive (Sardinian Pizza with Fiore Sardo, Guanciale, Artichokes and Olives) Sardinian pizza is not Neapolitan pizza with island toppings. It is a thick, golden base built on durum semola, closer to the bread of the Barbagia than to the blistered discs of Naples, and it carries the four flavours of pastoral Sardinia: smoked Fiore Sardo, rendered guanciale, bitter spiny artichokes and green olives. The base is strong enough for