Ah, how delicious the name of this island sounds! However, sardines are by no means the main dish in the islanders' traditional menu.
Ah, how delicious the name of this island sounds! True, a little misleading, because sardines are not the main dish in the local menu. Having reached the shores of magnificent Sardinia, get ready for a varied and informative gastronomic journey.
Just two aspects of local cuisine will be explored by the traveler. Both are original and at the same time linked by tradition. The first is the rich, vibrant and sophisticated cuisine of the coast. The haute cuisine of the masters of their craft, which can be tasted in restaurants and large tourist centers. The morning there begins with a completely European breakfast, but with amazing local cheeses, ham, freshly baked bread, fruits. Lunch “a-la carde” already includes typical dishes of Sardinian cuisine - with lobsters, oysters, lobsters, tuna, but in a modern arrangement. Well, the dinner will be long and plentiful: fresh fish and meat are languishing on the coals of the restaurant or hotel patio, closed pies with the finest dough and stuffing with spinach, fish, cheese, all local delicacies and wine are waiting for their time on the buffet. The second part is Sardinian Cuisine - this is a traditional, primordial, ancient gastronomy, preserved from those times (however, not so long ago), when the island was not yet a tourist pearl of the Mediterranean and one of the most famous resorts in Italy. Sardinia has always been the land of farmers, fishermen and livestock breeders. Dozens of delicious cheeses are produced here, the most famous of which - pecorino (sardo) - is known far beyond the island. Like many island peoples, sardis used to be, and now they prefer to use a minimum of products brought from outside in their kitchen and respect their own. Home-made sausages, pig meat, lamb, lamb or goat meat are excellently cooked in small trattorias and on farms, which are now the most important tourist area of agrotourism. The owner of a small farm or restaurant here is a cook, a waiter, and a guide for those who are in these places for the first time. By the way, the guests will be served homemade pasta - locally made, and not made industrially. Believe me, you will notice the difference immediately: there is more soul and taste in it!
Dish with history
There are many such in Sardinia. Take, for example, bread pene carasau - thin dry cakes, which are also called “music paper”. Bread is prepared without yeast and can be stored for months. Thanks to a unique recipe, shepherds could take it with them, leaving for distant pastures. If necessary, bread could be crushed into soup, moistened with milk or used as an edible plate, flavored with aromatic tomato sauce. Another dish with the history is called carne rubata - translated from Italian as “stolen meat”. They say that this recipe was opened when the peasants decided to steal a sheep from the owner. To cook it secretly, they dug a hole in the ground, laid it out with a stone, hid lamb meat wrapped in twigs of a myrtle tree inside, and lit a fire on top. The meat was slowly baked, saturated with the aroma of myrtle, and the dish was excellent. Mirto, herbs and aromatic wood for smoking are used very often in Sardinia. The most famous and, probably, the most delicious dish on the island is porceddu - a pig roasted on a spit over an open fire, to which fragrant juniper wood, sprigs of myrtle and rosemary are added. For many hours, the pig slowly languishes over the coals and by the time it is served, it is covered with a fragrant crisp crust that hides delicate meat inside.
Real Sardinian dinner
To visit it, you should go to the capital - the city of Cagliari, to the institution Sa Festa di Casa Atzeri, created by Professor Vincenzo Atzeri, a collector and connoisseur of national folklore. This amazing place will give you a real celebration of song, dance, music and traditional Sardinian cuisine. In the cozy and spacious courtyard of the old house, under the crowns of trees, is a restaurant. But, before sitting at the set tables, to the sounds of national instruments, the guests seem to be transferred from the urban environment to the corner of rural Sardinia. The evening begins with master classes in Sardinian cuisine and crafts: the venerable gentlemen in beautiful national costumes are preparing pasta, ravioli and traditional cookies right in front of the guests, creating dolls and musical instruments. Vincenzo Atzeri is a true master of ceremonies. When the time comes for a meal, the hosts play a large folklore performance to the sounds of pipes, guitars, and accordions. By the end of the evening, guests are happy to sing along with the artists and are ready to dance with them.
What is worth a try in Sardinia?• Myrtle liqueur • Sardinian honey • Argiolas wines from the local grapes Bovale Sardo, Cannonau, Carignano • Pastes malloreddus, culungiones, ravioli with ricotta • Sweets: nougat, nuts, marzipan
Useful links:• Airport Forlì: