Probably the most famous Sardinian bread outside Sardinia, it is commonly found in supermarkets. Sardinian food is tasty, unique and at times plain weird. Grenache grapes grown on the island today are genetically virtually indistinguishable from their ancestors grown thousands of years ago in the same areas. With olive oil and salt it becomes known as “pani guttiau.” It it highly addictive. It therefore is no coincidence that you will find dishes related to sheep farming in Barbagia, peasant culture in Gallura and recipes mainly based on fish in the area of Carloforte. Enjoy Sardinia with all of your senses! Keep in mind that no agriturismo in Sardinia will ever offer seafood – it just never is on the menu. These are places where people live longer than in the rest of the world. Ongoing research proves that a combination of healthy food, family and social bonds, daily light exercise all contribute to a long, healthy and happy life. Tiliccas are a traditional dessert that originates from the north-west region of Sardinia. One of my favorite dishes of traditional Sardinian food is lamb slowly stewed with artichokes. Traditional Sardinian pasta dishes aren’t an every day business: they are meant for special occasions. And many first-time visitors are quite taken aback at Sardinians’ liberal use of saffron (the rare spice grows exceedingly well on the island). The “stagionato” (hard) variety has a peppery taste. Family is a significant part of the culture, so it is common for friends and family to gather for a pleasant Sunday meal. Bottarga (Shutterstock) Bottarga is one of Sardinia’s signature products and ingredients. It … It is never missing on special occasions. Onions, chicory, spinach, and beets were also commonplace on the Sardinian table. Known as Italy’s rarest pasta, the tradition of su filindeu is currently held by no more than two or three women in Sardinia – one of them is Paola Abraini, whom I’ve had the pleasure to meet during a filindeu workshop during which, however, she didn’t spell the secret on how to make this unique pasta. Porceddu is a local delicacy – photo courtesy of Samuele Pau. Porceddu takes an average of 4 hours to cook properly, so don’t expect to pop at a restaurant and have it fresh made to order. The Foods of Sardinia. From very early on, Sardinia has been a location of sustained and indeed thriving human settlement, and the plants and animals nurtured there for centuries remain staples of the contemporary Sardinian table. These are just a few you should try. Make sure to enquire locally for more options. Carta di musica (or “sheet of music,” a favorite paper-thin crisp bread baked to a relatively dry state) graces almost every table. Geography. It’s usually grated over pasta, pizza, seafood dishes or served sliced with lemon and olive oil for a quick, cholesterol rich appetizer. She said: “Italian culture is so much about food and cooking with your mama as a child. They are one of only two groups of Italian peoples recognized as poplo (or “distinct people”), carefully preserving even their own language – Sardinian – elements of which pre-date the Latin roots it shares with universal Italian. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Yes, it is delicious. Having said so, there are a few excellent pasta dishes and soups among the Sardinian food that you should try. Technically considered a Mediterranean island, Sardinia’s eastern coast tickles the Tyrrhenian Sea (farther to the east of which are the shores of mainland Italy). On Sardinia’s southern coast, however, the shores of Algeria and Tunisia are closer even than Sardinia’s sister island region, Sicily. The island region of Sardinia offers up some of the most interesting and unique history in Italy’s already culturally diverse repertoire. Isolated from the mainland, from where it is very far, its food reflects its ancestral culture and traditional activities. They are typical of a region of Sardinia called Ogliastra and are made with potatoes, mint, garlic and cheese. Sardinian pecorino is exported all over the world and it’s as important for the local economy as tourism – which is why Sardinian shepherds took to the streets to throw away their milk in a protest for the ridiculously low price of milk. Interesting for sure. For a lighter flavor, it can be done with beef broth. The first language of Sardinia is Italian, although the Sardinian language, Sardo, is still widely spoken. North African Arab, Italo-Albanian, Albanian, German, Austrian and some other European groups fill out the remainder of the population. Malloreddus are best when homemade, and they tend to be a very chewy pasta, with a strong bite to it – the kind that will hardly ever get overcooked. The dough then covers the mix and everything is cooked in the oven. A dough made of flour, lard, water and salt is thinly laid on a tray, then filled with a mix of meat (usually lamb) or eel mixed with parsley, garlic, sundried tomatoes, potatoes and olive oil. Finding good, traditional culurgiones is very hard. Make sure to read my post “17 Reasons To Visit Italy As Soon As Possible.”. It is usually cooked over the fire, on a spit, very slowly until the guts become golden and crispy. A part of the island's food culture is this goat cheese that has quite an original way of being produced and is certainly considered as on the the Islands most bizarre foods. While unquestionably an Italian region, Sardinia’s closest neighbor is actually the French island of Corsica to its north. This soup is prepared by cooking mussels, clams, octopus, mullet in vermentino wine with olive oil, garlic, onion, parsley and chilli peppers. Cover image: Risotto with Asparragus, Mushrooms and Bottarga, CC BY 2.0 These are rural restaurants where owners typically cook using their own products. Commercial one is easily found in supermarkets and liquor store, but the best one is always the homemade stuff. Casu marzu, which starts its life as a delightful local Pecorino sardo cheese, is actually illegal now in Italy due to its bizarre additional culturing and aging process involving the introduction of live cheese fly larvae into the equation to bring about a potentially poisonous stage akin to decomposition. Simply mouthwatering. Traditional hearty Italian pastas like culingiones (spinach and cheese raviolis) share center stage with Arabic-inspired couscous dishes. Looking for tonight’s dinner inspiration. For that, opt for an ittiturismo. Fish is fried and then marinated in oil, vinegar, salt, garlic and parsley. I wouldn’t know how else to classify these typical dishes – they are commonly consumed as a full meal. The best Sardinian food, if you ask me! Learn more about me here…. Check our gallery of recipes! This is reflected in their food, art, music, history and architecture. The wine thickens to become a delicious sauce to accompany the moist fish. Culurgiones are a must when in Sardinia – photo courtesy of andriaflickr (flickr). Traditional Sardinian Food Recipes and Products. Much like in the rest of Italy, pasta is a staple in Sardinia as well. Bottarga. An excellent example of the longevity of Sardinia’s heirloom produce is the Grenache wine grape, ancient samples of which have been dated back to … Discover on Sensibus.com a wide range of Sardinian recipes, and the typical ingredients from this region renowened all over the world: bottarga, carasau bread and more!Discover the many beauties and tastes of Sardinia and start a flavor journey of this magical island!. The quality of the products and the preparation and flavour of the dishes are values that go beyond their tastiness and are the heritage of thousands of years of history. Read the full recipe of malloreddus alla campidanese. In fact, Sardinia, in ancient times, was inhabited mainly in the woods of the inland, while coasts, partly for punic/phoenician invasion, partly for the less than savory air, were almost desert. The harder the cheese, the stronger the flavor. Sea urchin pulp is added at the very last, for a delicate yet intense flavor. It’s usually served as an appetizer. It’s typical of Cagliari. The dough becomes crispy and golden, while the filling piping hot, moist and full of flavor. Most Sardinian sweets involve the use of almonds or cheese. Despite being an island at the heart of the Mediterranean, most traditional food in Sardinia is actually not fish or seafood base. After all, food is one of the reasons to visit Italy in general! A wide variety of other herbs flourish on Sardinia as well, with the surprisingly menthol twang of aromatic yet bitter myrtle (berries, flowers, leaves and wood) flavoring many local dishes. There are more kinds of bread in Sardinia than I can possibly name in this post – to the point that an entire exhibit is dedicated to traditional bread in the Ethnographic Museum of Nuoro, one of the main cities of Sardinia. A … I knew very little about Sardinian dishes before we started planning for … It’s together and then rubbed between the fingers to get the rounded shape. The most famous one is produced in Sanluri, a small town in the Campidano region. Factor in the exceptionally fertile farmlands, mountainous forests and the fine necklace of rich coastline, and Sardinia emerges as an island that might well be described as a rustic cook’s paradise. This pasta – a very famous Sardinian food – is made with semolina, water and salt. For more readings about Sardinia, make sure to check my other posts: If food moves you, you may want to read the following posts: Join my mailing list to receive the latest posts related to my travel destinations, ecotourism, adventures, and Sardinia. Isolated from the mainland, from where it is very far, its food reflects its ancestral culture and traditional activities. Pabassa is the Sardinian word for raisins, which are highly present in both sweets – typically consumed during Christmas or Easter. Featured recipes inspired by Sardinia, Italy: Need some more inspiration? 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