Near Castelsardo, in the municipalities of Sorso and Sennori there are beautiful vineyards, mainly bush trained, interspersed with well-tended olive groves, which produce an oil greatly appreciated. The sandy and clayey soil is particularly adapted to the vine cultivation, due to the extraordinary exposure to the sun and the proximity of the sea. In fact, the area produces famous wines for centuries as the red ones Cannonau (hot and alcoholic) and Monica (elegant and austere) and the white one Vermentino (with a rich bouquet).
But the true glory of Romangia wines, the only one with the DOC recognition, remains historically the resounding Moscato, especially in the Passito version. When tasting it, the Moscato presents a deep yellow color, with an aroma of dried fruit, honey and yellow flowers, sweet and intense flavor and peculiar aroma: the perfect match is with dried fruits, sweets made with almonds, but also spicy or bleu cheese. 
In addition to these ones, from 1995 IGT wines (geographical area indicated) are produced of great quality and national and international reputation, often winning major awards wine.
Another product of the territory to be known is absolutely the pecorino of Osilo (also produced in Tergu, Nulvi and Ploaghe) that differs significantly from the classic Sardinian Pecorino cheese: in addition to the smaller and higher form, the particular compression to which is subjected gives cheese of Osilo a mellowness and flavor that make it unique. It is just as unique and extraordinary the “ricotta mustia” (salted and smoked), prepared from the whey used for the production of pecorino of Osilo.
In the fields around Valledoria grows the traditional Sardinian spiny artichoke POD, which in the local variant is characterized by limited astringency, the balance between sweet and bitter flavor and the tenderness of the meat that encourages the consumption without cooking it.