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
