Liquoreria Collu was born in Villasor, in the south of Sardinia, interpreting with passion and wisdom the ancient tradition that can transform the rich variety of the typical sardinian plants into extraordinary elixirs that warm the heart. The best known is certainly the myrtle, but there is also the distillate of marc, better known as filu e ferru, lemon liqueur, prickly pear liqueur, myrtle of white berries, liqueur of Maria Luisa, carruba liqueur and also creams of myrtle, lemon, wild thistle, liquorice and filu’ e ferru. Since 2017 the Liquoreria Collu also produces dry pasta using only durum wheat grown in Sardinia.