Granini soup, also known as “wheat soup”, is a true jewel of Sardinian cuisine. Rich in history and tradition, its origins are lost in time, dating back to the Nuragic era (1900-800 BC), when cereals were the heart of the island’s diet. This soup has crossed the centuries becoming a symbolic dish of Sardinia, present on all tables, especially during the cold winters. Its simplicity of ingredients and ease of preparation make it a dish loved by all.
500ge -
6 Portions-
Cooking time 6-8 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 g of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
Granini soup, also known as “wheat soup”, is a true jewel of Sardinian cuisine. Rich in history and tradition, its origins are lost in time, dating back to the Nuragic era (1900-800 BC), when cereals were the heart of the island's diet. This soup has crossed the centuries becoming a symbolic dish of Sardinia, present on all tables, especially during the cold winters. Its simplicity of ingredients and ease of preparation make it a dish loved by all.
500ge -
6 Portions-
Cooking time 6-8 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 g of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
