The ones below are drinks that we in Sardinia typically enjoy after a large meal. It is usually cooked over the fire, on a spit, very slowly until the guts become golden and crispy. Looking for tonight’s dinner inspiration. In this post, I will highlight all the best Sardinian food that you should try, and share a few tips to fully enjoy Sardinian cuisine. Sardinia, one of the 20 regions of Italy, is different from the rest of the country on many levels. These are rural restaurants where owners typically cook using their own products. Sea urchin pulp is added at the very last, for a delicate yet intense flavor. Also watch out for culurgiones or porceddu festivals. One day I packed my life and started traveling… except I packed too much. 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. Occasionally, capers and chopped tomatoes are added to the mixture. 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. Sardinia has a long tradition of cooking snails, especially in the North area around the third-largest city of Sassari, where the cuisine is inspired by the countryside. Sardinia Food Experience: the best products from the land of centenarians A heritage of experience, tradition, and authenticity, which tells the story of Sardinia through food. Most of the time, food is paired with wine for a more complete experience. Much like the rest of Sardinian food, the best are home made by women who know all the secrets to their preparation. The best Sardinian food, if you ask me! Divided into the eight provinces of Carbonia-Iglesias, Cagliari, Medio Campidano, Ogliastra, Oristano, Nuoro, Sassari and Olbia Tempio, Sardinia is relatively large in comparison to most of the mainland regions. It’s not exactly easy to find, but were it dangerous as they say, generations of Sardinians would have been wiped out. Traditionally, bread is made using “su framentu” – natural yeast. This is where malloreddus, a pasta that is often referred to as “gnocchetti sardi” comes from. Read the full recipe of malloreddus alla campidanese. The Sardinian cuisine is somewhat variegated and mainly characterized by its island-status and its agropastoral culture, enriched during the centuries throughout contaminations, contacts and … I have honestly never tried Casu Marzu (literally “rotten cheese”), but people who have say it is delicious. INTERESTING FACT: A lot of restaurants are now offering modern versions of culurgiones, so you may come across variations that include a seafood bisque, a sauce made with burrata, and so on. Enjoy Sardinia with all of your senses! It’s together and then rubbed between the fingers to get the rounded shape. Typical of Cagliari, it’s a dish of dogfish cooked in vinegar and walnuts. Simply mouthwatering. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Cheeses hold special sway in Sardinia, being the island’s most exported food product. Commercial one is easily found in supermarkets and liquor store, but the best one is always the homemade stuff. 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. However, Sardinians and their culture are uniquely distinctive. Isolated from the mainland, from where it is very far, its food reflects its ancestral culture and traditional activities. Zuppa gallurese. For a lighter flavor, it can be done with beef broth. It is typical of Assemini, a small town near Cagliari, but can be found all over the island. The vast majority of the Sardinians are baptized as Roman Catholic, however church attendance is one of the lowest in Italy (21.9%). Locally known as “suppa cuata,” this dish is typical of Gallura, a region in the north east of Sardinia. The recipe varies from place to place, but the most traditional version calls for fresh, boiled octopus, boiled potatoes and celery dressed in abundant oil with garlic and parsley. 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 about 1,200 BC. Literally meaning sheep in a coat, this is a dish typical of Barbagia, a mountainous region of central Sardinia. Though obviously a wildly risky gastronomic health adventure and definitely not for the timid of palate by any stretch of the imagination, casu marzu is nonetheless a very popular black market commodity and is considered a distinctive delicacy by many locals. It’s typical of Cagliari. Alternatively, they are eaten with a plain tomato sauce. One of my favorite dishes of traditional Sardinian food is lamb slowly stewed with artichokes. Tiliccas are a traditional dessert that originates from the north-west region of Sardinia. It’s usually served as an appetizer. Despite being an island at the heart of the Mediterranean, most traditional food in Sardinia is actually not fish or seafood base. Grenache grapes grown on the island today are genetically virtually indistinguishable from their ancestors grown thousands of years ago in the same areas. The dough then covers the mix and everything is cooked in the oven. Your email address will not be published. Pecorino sardo, Fiore sardo, ricotta, caprino, pecorino romano, and the famous casu marzu are all made within the region. Add to this nexus of unusual geography the island’s long history of passing under the rule of the Phoenicians, Romans, Vandals, Arabs and Spanish (just to name a few), and it is nothing less than remarkable that the Sardinians have been able to retain a quiet but fierce individuality. Lobster is boiled and then served with thin slices of onion and tomatoes. This soup is prepared by cooking mussels, clams, octopus, mullet in vermentino wine with olive oil, garlic, onion, parsley and chilli peppers. This pasta – a very famous Sardinian food – is made with semolina, water and salt. Much like in the rest of Italy, pasta is a staple in Sardinia as well. Other versions are stewed with peas and other vegetables. These are places where people live longer than in the rest of the world. The island’s geography gives some visual clues as to how influential other cultures have been in helping to shape Sardinia’s own fascinating food culture over the course of the its invasion-riddled history. They are typical of a region of Sardinia called Ogliastra and are made with potatoes, mint, garlic and cheese. Traditional hearty Italian pastas like culingiones (spinach and cheese raviolis) share center stage with Arabic-inspired couscous dishes. They are both made with the internal organs of either goat or lamb, which are kept together by the thin guts. Parsley, leeks, and especially cabbage were grown and used in soups and minestrone. With olive oil and salt it becomes known as “pani guttiau.” It it highly addictive. The idea of this dish is similar to that of empanadas, of which you have probably heard while traveling across South America. One of the best way to discover Sardinian food is by attending one of the many festivals that take place around the island. We would like to invite you to visit the central market of Cagliari, one of the biggest fresh produce markets in Europe: the Mercato San Benedetto. It’s a favorite local appetizer, though not very easy to find. The majority of traditional Sardinian food is pork or lamb based, and you’ll find a lot of sheep cheese. If you intend to eat them while visiting, you really need to research a place where you can try them, and request them in advance. Sardinia’s culture is manifold, have a look at the sites of Nora and Tharros or the Catalan influence in Alghero or the many traditional festivals. Finding good, traditional culurgiones is very hard. American author Jeannie Marshall, who lives in Rome, wrote a book about the loss of regional food culture in Italy, and how she’s observed a disturbing trend … 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. Literally octopus salad. Yes, it is delicious. Fregola is similar to cous cous, but with more of a bite to it as its “pearls” are much bigger. The harder the cheese, the stronger the flavor. There isn’t much available online, but I have managed to select a few tours that may be interesting. A very thin dough is filled with a mild cheese cooked with sugar and lemon peel, and then fried in oil and serve boiling hot with abundant honey on top of it. 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. Bottarga. What’s interesting about food here is that although Sardinia is an island, most of the traditional food in Sardinia is based on meat products – with a strong focus on pork and lamb dishes, and some of the best pecorino cheese you’ll ever taste. Your email address will not be published. Sardinia has so many local products to offer – you have to see them all! 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. You can’t expect to sit down at an average restaurant and be able to order a portion of porceddu – not unless you warn the restaurant days in advance that you will going there specifically for that reason. Traditional Sardinian food boasts ancient origins, linked to the culture and economy of its territory. Pasta dishes here are nothing like what you get in other regions. Less common compared to the other two kinds of bread, it’s made with semolina and cooked in the traditional wood oven. Joining a food tour may be a great way to learn more about local food and culture. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. Follow me as I fill my life with dreams, drop the weight and inspire you to live your dreams. 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. Zuppa gallurese or “zuppa cuata” how someone calls it, is a typical dish of Gallura, … It’s meant to last several days. The cuisine of Sardinia remains tied to tradition, with many chefs bound to age-old recipes that have been passed down for generations. After all, food is one of the reasons to visit Italy in general! But it is something that we in Sardinia consume abundantly – except when the local authorities restrict the fishing of sea urchins in an attempt to protect the species and allow them to reproduce. The best culurgiones to me are those from a village called Seui. The island region of Sardinia offers up some of the most interesting and unique history in Italy’s already culturally diverse repertoire. A good pizzetta sfoglia is made with phyllo pastry. It’s a very flavorful stew prepared using carrots, potatoes, various herbs such as parsley and bay leaves, onions, celery and sundried tomatoes. As far as traditional Sardinian food, porceddu (maialetto in Italian) is probably the most famous dish. As you may expect, Sardinia cares deeply about good food, just like the rest of Italy. If you happen to be in Sardinia during the fall, you can opt for Autunno in Barbagia, which takes place every weekend in a different village for a whopping 29 weeks. Food tells the story of a territory: very few places in the world can boast food is as authentic as that in Sardinia. The best traditional Sardinian food is found at good agriturismi. The most common fruit was citron. Salty, “acquired-taste” signature flavors have developed, like those of bottarga (pressed and salted mullet roe), and the globally recognizable island namesake and mainstay, sardines. Featured recipes inspired by Sardinia, Italy: Need some more inspiration? Throughout the whole of Sardinia, there is a focus on fresh quality ingredients, most of which are grown in Sardinia. 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. Pizzette sfoglia aren’t actually weird – they are just tasty. In Sardinia, panada are usually large – though there is now a trend to make single portions. 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. Sardinian wine deserves a post of its own, so I won’t even begin talking about it here. 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. Another facet deals with t he traditional food in Sardinia is the art of cooking and eating delicious dishes in local wine ’s company. Markets are excellent places to absorb a little of the local culture and its traditions. View and download my media kit here (updated July 2019). A tray of pardule, one of the most popular sweets in Sardinia. 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. Traditional Sardinian bread baked in a wood oven. These kinds of bread are the most common, and at times used for other preparations. Keep in mind that no agriturismo in Sardinia will ever offer seafood – it just never is on the menu. In fact, you should stay away from places that have porceddu or other dishes that require long cooking time on the menu: if they do, chances are that you will be served something that’s been pre-cooked and stored, and then warmed up to be served. Family is a significant part of the culture, so it is common for friends and family to gather for a pleasant Sunday meal. Both of them become incredibly soft and moist, and the dish is very delicate in flavor, with a sweet hint. Porceddu is a local delicacy – photo courtesy of Samuele Pau. Orziadas is the Sardinian word for anemones, which are passed in flour and semolina and friend in abundant oil until golden. These are just a few you should try. Sardinia, one of the 20 regions of Italy, is different from the rest of the country on many levels. Sardinian culture. Mount Pleasant, PA 15666, Log in to have access to Delallo’s materials…. Most of the meat dishes of Sardinian cuisine require hours of preparation. Campidano is the main plain of Sardinia. If your tastes tend to less dangerous foods, however, there is thankfully a bounty of tamer and more universally delicious fare available from the Sardinian table. As I have tried to explain throughout this post, certain traditional Sardinian food is only eaten seasonally and in certain places. She said: “Italian culture is so much about food and cooking with your mama as a child. 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). We have our own, unique shapes and our own fillings and sauces. But did you know that some areas in Sardinia are famous for being one of the six blue zone regions in the world? Arts and Crafts Sardinia’s arts and crafts are a successful mix of aesthetics and practicality. While good genes, diet and exercise are often cited as crucial to living in a long life research on the Mediterranean island of Sardinia suggests that social interaction may be … What To Eat In Sardinia Italy. Each province is host to native cooking traditions informed by a complex confluence of deep Italian heritage and transient but powerful foreign influences. Learn more about me here…. This is because on of the most traditional occupations on the island was (and still is) sheep farming. Lovely sweets made with ricotta, saffron, sugar and very little flour. I recommend eating it with large amounts of bread. Culurgionis is similar to ravioli in concept – it’s a filled pasta – but completely different in flavor. Literally meaning “iron thread,” a name that refers to the thread of iron that allowed people who stored it illegally underground to find it. It’s a very strong kind of grappa. Here are some. It’s then cooked in the oven until the cheese melts, and served piping hot. 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. Learn how your comment data is processed. Pizzette sfoglia are sold in “bars,” grocery stores and even in some good bakeries. The wine thickens to become a delicious sauce to accompany the moist fish. The pasta is made with water, flour and salt – though proportions are unknown – and the dough stretched and pulled seven times to create 256 thin strands of pasta which are then laid down to dry. It is never missing on special occasions. While unquestionably an Italian region, Sardinia’s closest neighbor is actually the French island of Corsica to its north. The dough becomes crispy and golden, while the filling piping hot, moist and full of flavor. The end result is the ultimate snack, which we in Sardinia love at breakfast (instead of the very Italian cornetto) or any time we want to treat ourselves to a snack. The larvae open up and feed on the cheese, giving it a creamy texture. However, it's not just pecorino you'll find in Sardinia; here are ten typical specialities, including cold cuts and baked goods, to try on a … Interesting for sure. A very simple dish made by oven roasting a large seabass covered in vernaccia wine, adding black olives. Whether savory, sweet, used for wood smoking or instilled into digestive liqueurs, myrtle is a mainstay of the Sardinian palate. The most famous one is produced in Sanluri, a small town in the Campidano region. This is for the real so called “foodies” – those who aren’t afraid of trying new things. North African Arab, Italo-Albanian, Albanian, German, Austrian and some other European groups fill out the remainder of the population. 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