Traditional and typical Sardinian food

The Sardinian food , as everyone knows, is a kitchen of country and sea , as the typical  lobster , or the many recipes with tuna of Carloforte island and of course the excellent “porchetto”. Not forgetting the Sardinian breads , pastas and many traditional , almost all prepared with semolina flour .

Among the typical products of Sardinia deserves a place of honor the great saffron, used in both dishes of pasta and meat with originality and grace . Among the most famous dishes we find sheep meat , unique flavor , but we can also find excellent recipes for chicken and pork , as well as wild boar. Among the vegetables are famous the excellent artichokes , which often appear in traditional Sardinian cuisine .

For historical and geographical reasons Sardinian cuisine is characterized by many local variations of the dishes that sometimes change their names , but not in the ingredients , sometimes they vary greatly in flavor and content , while keeping the same name ... Two elements , however, distinguish the traditional Sardinian recipes : simple ingredients and outspoken and extreme care in presentations and preparations

Pecorino cheese , tuna and lobster, suckling pig and lamb , bread and honey are the flavors of this ancient land. Simple ingredients that create a tasty local cuisine and austere . Sardinians usually use as  appetizers some gifts of the sea: the “bottarga”, dried eggs of tuna or mullet , in sauces and delicious croutons , anchovies, stuffed with fresh cheese , lobster with crisp raw vegetables. First are the characteristic "fregula" ,  semolina topped with cheese and fragrant saffron of San Gavino Monreale, “pani frattau” bread softened in water and flavored with cheese, egg and tomato, “malloreddus”, napped with a simple sauce or tomato sauce with mushrooms and sausage. Carloforte typical couscous is mixed with the vegetables of the gardens of the small island : chick peas , broad beans , eggplant , zucchini and tomatoes. Among the second large portions of lamb and pork scented myrtle , tuna cooked in large steaks and octopus skewers. Unmistakable Sardinian sweets : pabassinas , iced cookies with raisins, suspirus , pieces of almond paste, pardulas , cupcakes stuffed with ricotta cheese and the famous seadas made ​​with fresh pecorino cheese and honey.

Seafood is teh king of Sardinian meals

S

The Malloreddus, typaical Sardinian pasta with sausage are very usual in the gastronomy of the island

Is a typical dish, especially in the Oristano area, called "bottarga": id dryed mullet roe, usually served on slice of bread but often used also for seasoning pasta.

"Amaretti" a paste of sweet and bitter almonds, eggs, sugar, flour and lemon peel

"Bianchittos" are composed of almonds and lemon, but the main ingredient id mounted egg yolk