SARDINIA | Gastronomy

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In Sardinia the gastronomic tradition is absolutely blooming. Ancient and unique flavors frequently arranged in special dishes based on very old recipes that kneed natural genuine ingredients made in Sardinia. The Sardinian culinary art is a mix of many different influences so that we shouldn't talk about Sardinian cuisine but Sardinian cuisines all incredibly refined but very different one from the other.

The Bread

Since the prehistoric period, in Sardinia, bread has been a symbol of life and men’s growth. The Sardinian gastronomic tradition is rich in different kinds of bread that differ one from the other because of the unlike ingredients, shapes and importance it supposes in the different areas of the Island. The eldest is su pistoccu made in Barbagia an in Ogliastra using wheat flour and water. The name of this bread comes from pistores the way the bakers were called in the Roman period. We also have to remember su pani carasau that has a very thin sheet of pasta dough and that is baked in special oven made in rough brick. A similar kind of bread called pane bissau is made in the village of Benetutti. Around Sassari a typical crashed and flat shaped bread called spianata made with soft dough is usually eaten stuffed with vegetables or with cheese. A soft and thick bread, su Zikiki is baked in Bonorva while another kind of bread called su Coccoi is distinguished by the typical white color because made with bran. We also have to mention the swollen shaped civraxiu, su mordizzosu baked in the Campidano area and also il pane delle feste or the feast’s bread bake especially for the weddings. We also have to mention some kinds of seasoned breads like the pan e gerdas flavored with pieces of bacon fat or the mordizzosu ogliastrino made with mashed potatoes and with ricotta cheese but only near Dorgali.

First Courses

With the special pane carasau you can cook one of the most important Sardinian dishes called pani frattau : the bread has to be softened with water or with broth and then flavored with tomato sauce, cheese and an egg on the top. You will definitely find in the menus of every Sardinian restaurant’s the malloreddus alla campidanese typical gnocchi pasta seasoned with a delicious sausage sauce. The zuppa cuata, the hidden soup, is cooked in the Gallura area using bread softened in sheep broth and flavored with big pieces of local fresh cheese. If you are in the area around Sassari you should taste the local Favata made using boiled beans, bacon fat, cabbage, meat and sausages. The Panadas are typical Sardinian salty cakes stuffed with lamb meat and potatoes or with eel and dried tomatoes. Last but not least we’ve got to remind you of the ravioli stuffed with ricotta cheese and spinach or with meat. A special kind of ravioli pasta, culurgiones is prepared in Ogliastra using potatoes, eggs, fresh cheese and mint.

The meats and fishes

The most important and famous Sardinian meat dish is indeed the Arrosto alla Sarda : lambs, goat and especially the traditional porchetto (piglet) cooked over charcoal (barbecued) and enriched in flavor thanks to the bacon fat that melts in the mean time. You can taste the thousand fish dishes in every coastal village of the Island. Cabras (Or) is definitely the capital of the mullet. If you let the eggs of this tasty fish dry up you get the famous bottarga. Alghero is famous for her delicious crawfish while if you visit Carloforte you have to taste the fresh tuna with tomatoes.

The cheeses and the desserts

All the different kinds of Sardinian cheeses represent an important estate for the entire Island. The most important and even the most famous one is absolutely the Pecorino obtained with sheep milk and following the ancient traditional recipe. You should try all the three types: seasoned, half seasoned and fresh. We also have to remember the many goat cheeses and the so-called “soft” one such as the dolce sardo and the ricotta. Before we start talking about desserts we have to remind you that each area of the Island has it’s special and traditional desserts. The most famous are probably the sebadas, fried raviol shaped dessert stuffed with cheese and that can be served covered with honey or sugar. the casadinas are obtained with a soup-plate of pasta stuffed of cheese, sugar and eggs. Cagliari is famous for it’s piricchittus, with a sugary dressing and lemon skin and for the zippulas, long fried flapjacks covered with sugar and prepared during Carnival time. The tiliccas has a thin pasta and are stuffed with vin cotto, instead the pabassinas has a friable pasta, stuffed with raisin, almond and hazel-nut. The barbagia area is famous for it’s Biscotti di Fonni ( Fonni’s biscuits) light savoy biscuit or for the Biscotti di Dorgali (Dorgali’s biscuits) made using eggs. If you are traveling around Nuoro you’ve got to taste the delicious aranzada made with honey and orange skin. If you are in a mountain village you should taste the local torrone made with the white of egg, almond and honey, but mind your teeth!! The most important torrone making center of Sardinia are Aritzo, Tonara and Desulo. Oristano is famous for it’s mustazzolus made with flour, sugar and cinnamon while Ozieri is important and famous for it’s sospiri, little balls of sugar, white egg of egg and almonds.

The wines

Since many years Sardinia is Known as the Island of the Wines because of the different and many kinds of wine that are made here. The north of Sardinia, the Gallura area is important for the production of the Vermentino while Sassari is famous for the Cannonau. Alghero is famous, instead, for the different Anghelo Ruju, the Torbato, Aragosta and the Nuraghe Majore. At the Logudoro are to be attribute the Red and the White of Monte Santo. The famous Malvasia wine come from Bosa not far from Nuoro. The Barbagia area is famous for the Cannonau of Dorgali and the Nepente of Oliena while the Ogliastra is famous for the Cannonau of Jerzu. The Mandrolisai is product in the Sorgono region. The villages around Cagliari are famous for the productions of many wines such as the Monica, the Moscato, the Nasco and the Girò. If we talk of Sardinian liqueurs we can’t forget the Mirto made using fresh mirto berries famous not only in Italy but in the whole world. Since lastyear you can also drink the mirto flavored beer called Spirtu or the mirto flavored sparkling wine called Spyrtus. Don’t forget to try the famous eau de vie fil' e ferru.
Falò di S.Antonio
Varie zone del
Centro Sardegna
Carnevale di Mamoiada
Mamoiada (NU)
Oristano (OR)
Riti della Settimana Santa
S. Efisio
S. Efisio
Cagliari - Pula (CA)
Carloforte (CI)
Sedilo (OR)
La Notte dei Poeti
Nora (CA)
Time in Jazz
Berchidda (NU)
Festival - Ai confini tra Sardegna e jazz
Sant'Anna Arresi (CI)
Matrimonio Selargino
Selargius (CA)
Sagra delle castagne
town festival of
Aritzo (NU)
Sagra dello zafferano
town festival of saffron
Turri (VS)
Sagra del carciofo
town festival of
Samassi (VS)
Cagliari-Villasimius: 61 km
Villasimius-Bosa: 206 km
Bosa-Torre delle Stelle: 212 km
Bosa-Oristano: 88 km
Torre delle Stelle Cagliari: 46 km
Arzachena-Villa San Pietro: 316 km
Cagliari-Villa San Pietro: 29 km
Arzachena-Sassari: 128 km
Arzachena-Palau: 14 km

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