For a excelent cooking, is necessary to count of autentic and genuine products.
Sardinia is the first region in Italy in terms of production in agriculture, animal breeding and fishing.
Over 300 hectares of the territory of the island are dedicated to growing vegetables, vegetable, fruit, as well as the extensive production of oil and wine.
Many are the national and international awards and designations that Sardinia can boast, more than many other regions in Italy, and mainly of them regarding a huge range of cheeses (Pecorino and Caprino), of excellent quality and unique in the world; wines, especially those indigenous, some of which trace their origins to the nuragic period (2000-1600 years BC), as: Bovale, Cagnulari, Vermentino and Cannonau, the latter often used outside of Sardinia to produce other wines, as for example, the French Bordeaux, made using Cannonau.
Livestock farming in the island meets over 60% of the demand of Italy, especially for the production of milk and its derivatives, as well as delicious meats, especially pork, sheep and lamb. Not everyone knows, that many of the cheeses, especially sheep, are produced in other Italian regions by using the milk made in Sardinia.
It is estimated that in Sardinia there are about 4 or 5 sheeps per inhabitant, for a total of about 5 million sheep, that guarantee a quantity of milk sufficient to meet the national demand.
The meat certainly holds an important role in the Sardinian cuisine, and the most used are those of lamb, sheep, veal, wild boar, often roasted, grilled, or boiled and stewed.
Much wisdom, famous and universally recognized, is expressed in cooking the pork (Porcheddu in Sardinian, or Porcetto in Italian). Here as nowhere else you can taste the pork so tasty and suckling as in Sardinia.
You can not visit the island without tasting this delicacy!
As for fishing, besides the traditional fishing the Mediterranean Sea offers, above all: sea bass, sea bream, tuna, swordfish, croaker, snapper, lobster, sea urchins, is the production of a real excellence, represented by the Bottarga.
The Bottarga is obtained from drying the mullet roe. Part of this production often goes to meet the demand of the rest of Italy and abroad, especially the Far East, as Japan, where the Bottarga is widely appreciated, together with the tuna, used for the famous sushi.
Another excellence of Sardinia cooking and that deserves special mention is the Bread.
In the island there are nearly 400 kinds of bread, many of them very ancient, like the bread Carasau, inevitable on the tables of the Sardinians and in any restaurant in Sardinia. Almost every village or town of Sardinia has its own type of bread, with its own specific name.
In Sardinia there is a type of bread for each event, occasion and celebration, such as the daily bread (Civraxiu), wedding bread (Corona des Isposos), the bread of the major holidays, made in many shapes and textures, such as Easter bread (Coccoi), New Year bread (Candelariu) and Assumption Day bread (Cocca), the bread of transhumance (Carasau), used mainly by shepherds; bread for the church (Cozzula), bread for soups and pastas (Zichi, Cugoni) as well as many other ones, always different in form or consistency, sometimes painted for the special celebrations (Pane Pintadu or Pintau), and so on, bread for the birth, for the period of the deceased, the bread of carnival period.. impossibile to name all of them here.
We advice You to choose one of our Gastronomy Tour in order to discover the real Sardinia Cuisine. We offer unique and exclusive taste and food weeks, including cultural, archeological and many other kind of escursions, in order to make your stay in Sardinia complete and emotional.
Please, contact us to email@example.com
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