Sardinian cuisine is extremely varied, enriched through the centuries by the exchanges and influences from other populations of the Mediterranean basin: Phoenicians, Carthaginians, Romans, … The ever-popular cheeses: pecorino cheese, matured or fresh, goat's curd cheese and casu marzu, as well as desserts made of cheese, like seadas and pardulas, and those made with almonds and honey. Every territory has one (or more than one) that characterizes it: Vermentino in Gallura, Torbato and Cagnulari in Alghero, Carignano in Sulcis, Cannonau in Ogliastra and Nuorese, Monica and Nuragus in the Campidano plain, Vernaccia in the Oristano area and Malvasia in Bosa. The history of Italian cuisine, however, is as long and rich as the country’s history itself, its origins laying deep into the ancenstral history of Rome, its people and its political, cultural and social power. the gallurese soup or suppa cuatta is a dish consisting of Sardinian bread, casizolu, spices and pecorino cheese, all softened with broth and cooked in the oven; typical of the sassarese is the fabadda (favata), traditionally prepared during the carnival period and consists of a soup made with dried beans, cabbage, fennel, pork rind and pork; the panada is a timbale made with puff pastry and stuffed with lamb (or eels), potatoes and dried tomatoes, and is a specialty of Assemini, Oschiri, Berchidda, Pattada and Cuglieri; the pane frattau or bread carasau soaked in the broth, arranged in layers interspersed with grated pecorino and tomato sauce and with a poached egg on top; the soup and 'merca, made with su succu, a particular type of pasta similar to tagliolini, with tomatoes, zucchini, potatoes (depending on the variants), with the final addition of curdled sheep's milk (frue); su succu, first dish typical of Busachi, prepared with very thin tagliolini, or angel hair, cooked in sheep's broth, flavored with saffron in stigmas, and seasoned with fresh, acidulous pecorino. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterraneancultures while retaining its own identity. They are desserts made of a braided and honey-impregnated dough. Flora Sardinia: origins of Sardinian vegetation. They are also found stuffed with custard, ricotta or sapa cream; Amarettos, also called Marigosos, are sweet macaroons prepared with ingredients based on sweet almonds (about 70%) and bitter almonds (30%), sugar, egg white and lemon peel; the Bucconettes, typical of the Barbì of Belvì, are prepared with toasted and chopped hazelnuts, grated zest of lemon and orange, mixed to form balls and cooked in honey syrup and sugar, wrapped in tinfoil and then in sheets of tissue paper colored; the Abbamele is one of the oldest gastronomic products of the rural culture of Sardinia, and it is a derivative of honey, have been defined in the labels as "abbamele" and "abbattu", using mainly in Sardinian language, which unequivocally underline the origins, or in Italian "decoction of honey or honey and pollen" or "honey sapa"; the Pane 'e saba, a typical winter sweet from barbaricino oven, prepared with the saba; the nougat of Tonara, as well as those of Pattada, Ozieri and Orgosolo, has an ivory color because it is prepared with honey from the Mediterranean; the Rujolos are ricotta balls and grated orange or lemon peel then dipped in a hot solution of water and honey (to grind); Gatò de mèndula is a crunchy of toasted almonds and flavored with orange peel; Mandagadas are also known as Tritzas, Acciuleddi. Sardinian cuisine…a celebration of traditional foods and tastes. There’s nothing more Sardinian than a plate of Pane frattau, which makes the most of the famous Sardinian bread pane carasau. The island region of Sardinia offers up some of the most interesting and unique history in Italy’s already culturally diverse repertoire. The long winemaking tradition has its roots in the Nuraghic past, and from then on it did not suffer any interruptions since the island never fell under Arab rule, and thus the Islamic prohibition on alcohol did not affect Sardinia at all; on the contrary, winemaking saw a major increase in the Byzantine and the Judgedoms period. Those who go mad about raw seafood will fall in love with this dish. the Pàrdulas are very similar to the Casadinas but the filling is based on ricotta, they have a domed appearance, are softer than casadinas and are covered with powdered or granulated sugar. The small spit ispinada where sheep meat is stuffed into softer cuts, alternating with parts of the back fat. Although the interior of Sardinia produces fantastic cheese and milk related products, the summer demands fish and a cold sea food buffet on the terrace, or moored yacht, is the ideal solution. What To Eat In Sardinia Italy. Sardinian Culture and History. Typical Sardinian food is loved by both Italians and non-Italians alike, with a few specialities being successfully exported further afield, most notably Sardinian cheese. Sardinian seafood culture had been influenced by the Italian Pisan-Genoan cuisine, especially to the South-West of the island, and by the Catalan culture starting from Alghero all the way to the Strait of Bonifacio. Sourdough bread (moddizzosu) Jake Whitman / TODAY. Of all the modern Romance languages (including French, Italian, Portuguese, Romanian, and Spanish), Sardinian is the most similar to Vulgar (non-Classical) Latin, I knew very little about Sardinian dishes before we started planning … Somewhere between regular pasta and couscous, it is a food that shows the … From Pecorino cheese to bottarga, from malloreddu pasta to seada, food is part of the Sardinia travel experience just as much as the fabulous beaches. They are typical of Campidano. Starting with the Phoenicians and followed by Carthaginians, Romans, Arabs, Moors, and Spanish, among others, the island was occupied by nearly every Mediterranean power for more than 2,500 years, until it became part of Italy in 1861. Sardinia is united geologically with Corsica, both being aligned along a mountain belt rising over 13,000 feet (3,950 metres) from the surrounding seafloor, with a continental slope deeply fretted by submarine canyons. In Sardinian cities, public ovens were used to bake traditional dishes such as panade, a kind of rustic tort made of bread dough stuffed with small pieces of stewed lamb or eel seasoned with vegetables. You will enjoy authentic products and traditional dishes wherever you go on the Island, also at the local food and wine fairs and festivals that take place here and there throughout the year, like the Spring festivals in Baronia, in Gallura and in Sulcis or the Autumn festival in Barbagia. Here are the most known ones: Several vineyards are present in every corner across the island, from the Campidanese and coastal plains, to the hilly and mountainous highlands. Favored by the island’s rich biodiversity, the cuisine is varied and mostly locally sourced. Cover image: Risotto with Asparragus, Mushrooms and Bottarga, CC BY 2.0 . They are also known as cigiones in Sassari and Cravaos in Nuoro, and - in Italian - Gnocchetti sardi; [5]. It is also used to make soups with meat broths; [7]. The oldest trace in Sardinia of the anthropomorphic prehistoric primate called Oreopithecus bambolii is dated to 8.5 million years ago. Charcuterie. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage. They are mainly spread in the Goceano and in Ozieri; the Gueffus or Guelfos, in Italian Sospiri, balls made of ground almonds, sugar and lemon. Free Travel Guide to Sardinia . Sardinian cuisine is still very similar to the way it was many centuries ago, while differing between the various territories and preparation techniques. Family kitchens and restaurants are always at work preparing typical recipes and specialities. Today, there are 15 IGT, 19 DOC and 1 Docg wines on the island. Shepherds would roast a small suckling pig in an earthen pit … Whether on the coast or inland, Sardinia's delicious specialities, based on simple and genuine ingredients, with strong yet delicate flavours, never fail to amaze you. Cuisine originating from the island of Sardinia, "Italian Food Activism in Urban Sardinia: Place, Taste, and Community by Carole Counihan", https://en.wikipedia.org/w/index.php?title=Cuisine_of_Sardinia&oldid=974897617, Articles needing translation from Italian Wikipedia, Articles with unsourced statements from August 2020, Creative Commons Attribution-ShareAlike License. 4. Pane carasau is a bread with the shape of thin, very crunchy discs obtained through a double cooking in a wood oven; it can be consumed dry even after many days or slightly wet and rolled up; guttiau bread is a preparation of the same carasau bread that is heated in the oven with a little oil and salt; the Pistoccu is produced mainly in Ogliastra. The distinctive flavors of Sardinian cuisine are not just Italian in origin but a hybrid of influences. “Sardinian cuisine, history and 50 original recipes” We are pleased to announce that you can now purchase our debut cookbook, Terra Sarda: Sardinian Home Cooking in Australia, from the comfort of your own home.For the Sardinian home cook or Sardinian aficionado, this could not be a more appropriate gift and one we can guarantee they will come to treasure. le Mungetas or snails (also called snails), in their various sizes ranging from the minudda ciuta (Theba pisana) boiled with potatoes, to the thick ciogas (Eobania vermiculata) prepared with a spicy sauce or with garlic and parsley, to the coir (Cornu aspersum) that are served filled with a mixture of cheese, eggs, parsley and breadcrumbs, to the Mungetas cooked in a pan with garlic, oil, parsley and breadcrumbs. Sardinian cuisine is still very similar to the way it was many centuries ago, while differing between the various territories and preparation techniques. The excavation sites around the Cagliari port bear witness of the fact that the ancient Sardinians from the coastal areas never ceased their activities on the sea. The Cannonau is a typical sardinian red wine very rich in phenols made from Grenache grapes - perfect for red meats. One of the popular cheeses of the area is casu marzu, a Sardinian sheep's milk cheese that contains live maggots to help assist the fermentation of the cheese. The spice, some food historians believe, was brought to Sardinia by the Phoenicians who arrived on the island from the Middle East a couple of millennia ago, revealing just how unique Sardinia … Lamb meat also forms the basis of various typical Panadas; roast baby goat is a particularly sought after dish. The cuisine of Alghero reflects the Catalan influence permeating the town, which can be seen from the Catalan way with which the lobster is prepared, that is boiled with tomato, celery and onion and accompanied by a sauce of lemon, olive oil, salt and pepper. The particular composition of the soil and the sunny climate allow for high quality productions. Sardinia is the home of numerous traditional high quality products: from Pecorino and Fiore Sardo cheeses, the Carciofo Spinoso (artichoke), Zafferano (saffron) and Bottarga (salted, cured fish roe) to its wines. They are typical of Ozieri and packed with small sheets of colored paper; Candelaus are desserts prepared in the most varied forms and prepared with a dough of almond paste that incorporates a mixture of fresh almonds, flavored with orange blossom water and glazed; the Pistocus, in Italian Biscotti di Fonni, the 'Sardinian Savoy biscuits'; the Tziliccas, Tiriccas or Caschettas, with a horseshoe, crescent or heart shape. The island is a remnant of a Hercynian block known as the Tyrrhenian continent; its rocks are mostly from the Paleozoic Era (about 541 to 252 million years ago). Food tells the story of a territory: very few places in the world can boast food is as authentic as that in Sardinia. Spaghetti with sea urchin. Then there’s the open secret: the fundamental role of food. Normally the only seasoning is the fine salt, which is given during cooking. 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. Obviously, each traditional eating habit in Sardinia is called in our regional language…so welcome to the taste of local life! In 1996 a hominid finger bone, dated up to 250.000 BC, was found in a cave in the Logudoro region.. Modern humans appeared in the island during the Upper Paleolithic, a phalanx dated to 18000 BC had been found in the Corbeddu cave, near Oliena. Su Ghisadu typical logudorese dish of sheep's meat or wild pork roasted over low heat with tomato, bay leaf, garlic and parsley; the sauce is an excellent condiment for gnocchetti "cicciones" or ravioli "colunzones". Typical Sardinian cuisine tradition boasts very ancient roots, at first agro-pastoral, that slowly expanded acquiring in time also recipes based on fish and other seafood, typical of fishermen. Porchetta or porcetto, in Sardinian porceddu or porcheddu, the suckling pig of about 4 - 5 kg or twenty days, cooked slowly on a spit, on grills and flavored after cooking with myrtle or rosemary. Traditional Sardinian Food Recipes and Products. Even desserts, like the other products of Sardinian gastronomy, vary considerably from region to region. The … The Sardinian sea is one of the most beautiful in the world but the island holds other treasures which contribute to the naturalistic patrimony such as holm oaks and cork trees, prickly pears and rosemary which are all part of the variegated Sardinian flora.. In many ways, fregola sarda (known as fregula in the local Sardinian dialect – sarda is Italian for “Sardinian”) encapsulates much of what is typical about Sardinian cuisine in a single food. They are usually seasoned with Campidano or sausage sauce, but among the typical recipes there is the variant with Casu furriau that is with melted cheese and saffron. The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. thousands of years of varied, culinary tradition, Altri articoli che potrebbero interessarti, Pagina a cura dell'Assessorato del Turismo Artigianato e Commercio, Filindeu and Carasau, breads with simple, eternal flavours, Sardinia, the quintessential land of wine. Their traduction for Italians is Formaggelle; they are also widespread in the variant with ricotta and take the name of Regotinas or in Italian Ricottelle. Sardinia isn’t so un-Italian that it doesn’t have any pasta, and the local take on gnocchi called Malloreddus , along with Culurgiones , stuffed with potato, cheese and mint, make for prime comfort food. Geography. It is prepared in the same way as carasau, but has a more consistent thickness and is preferred to consume it moist; the Civraxiu or Civargiu is a large loaf typical of Campidani and southern Sardinia in general; the Coccoi a pitzus is a type of decorated bread, once produced for the great occasions, today always present; the Modditzos (from "modditzi", the common mastic in the Mediterranean stain that provides the scented wood used for cooking) is circular in shape and very soft, also produced with the addition of potatoes, mainly in the area of Dorgali but widespread on all the regional territory; the Spianada, of circular and soft shape, characteristic of the nuorese, was once prepared during the monthly bread making of Pane carasau and consumed in the following days. For those unfamiliar with Sardinia – an island west of Italy's mainland, the cookbook provides a thorough overview of Sardinian cuisine, history and dishes. Sardinian cuisine features many dishes that hinge on the island’s pastoral tradition. 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 and preparation of the dishes are elements that identify and distinguish Sardinia's recipes and are aspects that creep into the pages of history and culture. This particular cooking consists in filling the embers hole to heat the walls; Once the ash has been removed, the branches of myrtle and thyme are spread out on the bottom, laying the wild boar on top of it and then covering it with other branches; then closes the hole with the earth and lights up on it a fire. Even playful activity, like traditional dances, is considered exercise. Malloreddus with Sausage RagùRecipe Type: Pasta Cuisine: Italian Author: Jenn Campus Prep time: 5 mins Cook time: 45 mins Total time: 50 mins Serves: 4 Malloreddus with sausage ragu is the quintessential Sardinian dish. They are hand-shaped to look like shells with stripes, and are similar to cavatelli, although cavatelli are made with wheat flour, while Malloreddus are made with semolina. The region boasts the largest production of sheep cheeses in Europe, thanks to the large presence of indigenous sheep (a native breed) and their milk. It is prepared with candied orange peel in honey and toasted almonds, rhomboidal in shape and presented on an orange leaf; the Pabassinas, Papassinos or Pabassinus, in Italian Papassini, are spread all over the territory and are prepared with semolina, walnuts, raisins, almonds or hazelnuts; the Cattas, Frigjolas or Frisolas or Frisjoli longhi are prepared mainly during the carnival and are made with flour, potatoes, water, sugar, anise and grated orange peel, fried in the form of long cords; the Orilletas are desserts prepared with flour dough and eggs. The coastal centres, especially Cagliari, Carloforte, Oristano, Alghero, Castelsardo, Santa Teresa di Gallura, La Maddalena and Olbia, present fish- and crustacean-based dishes with recipes exalting their local qualities[citation needed] Today panada is a popular dish in the area around the capital city of Cágliari and in particular in the village of Assémini. Antonella Serrenti - Susanna Trossero, Il pane carasau. the Berbeche in coat or the boiled sheep with onions and potatoes, served with carasau bread soaked in the cooking broth. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the int… It is also cooked in sweet and sour, cutting the meat into small pieces and browning it in chopped onion, parsley, myrtle and thyme and then adding vinegar and tomato sauce [9]; Cordula or Cordedda consists of intestines of braided kid or lamb cooked and wrapped around a spit or cooking it in a pan with peas (cordula cun pisurci) or other variants [10]; the trattalia or Tattaliu, based on lamb or goat's breast, is cooked roasted with a spit, piercing alternating pieces of liver, heart, sweetbreads, and lung that must first be partially cooked, wrapped with peritoneum and tied with all the neatly cleaned, or in a pan with peas or artichokes [11]; the Zurrette or "sambene" is a dish prepared with sheep's blood seasoned with animal fat (obtained by frying a beat of "tripe" tramacuo - the omentum of the sheep - in extra virgin olive oil), onion, thyme snake and mint (puleu, wild mint), grated pecorino and shredded carasau bread, cooked inside the animal's stomach, by boiling or, rarely, on the embers. As well as a typical dish from Ossi and Sassari, they are present as a specialty in Gesico nel Medio Campidano [12]. The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. Continuing on, there are the main dishes based on meat, like roast suckling pig, lamb or goat, cordula (goat's intestines), entrails of lamb, boiled mutton, and dishes based on fish: char-grilled eels, crustaceans, sea bass, sea bream and tuna cooked in a thousand ways. According to some studies, it seems that the garum, a fermented fish sauce beloved by the ancient Roman patricians, came from Sardinia too. Then there are recipes based on bread, like pane frattau and zuppa gallurese, as well then there are the pastas, including the dried pasta fregola and malloreddus and fresh pasta like culurgiones, filindeu and lorighittas. the culurgiones are fresh durum wheat dumplings filled with ricotta and mint, or with a filling based on potato, fresh cheese and mint; lorighittas are pasta prepared since ancient times in Morgongiori, a small town in the middle of the island, weaving a double strand of pasta; the macarrones de busa, that is a sort of bucatini made with a special elongated iron; the macarrones furriaos, dumplings topped with very fresh pecorino cheese, melted together with the bran to form a sort of cream; the macarrones cravàos, o de punzu or macarrones de ùngia, in gallurese called chiusòni or ciusòni, are particular small dumplings of durum wheat semolina in the form of small cylinders of 3-4 cm in size, spread all over the island but in particular in Gallura; [6], the fregula is instead a particular dry pasta made from durum wheat semolina, worked in small lumps and used for typical dishes such as fregula with clams or fregula with sauce. 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