Sardinia is known for its fabulous sea, always transparent and crystalline, for its sandy beaches and hinterland with surprising colors and scents and it is always one of the most popular destinations for boaters.
But Sardinia is much more: thanks to a very rich food and wine culture, unique raw materials and ancient traditions, even its typical cuisine deserves a place of honor among the delights of Italian cuisine.
Sardinian cuisine dates back to ancient traditions that have remained almost unchanged over time, through the centuries-old history of this island, precisely because it is confined within the boundaries of its territory completely surrounded by the sea.
Often the origins of the Sardinian culinary tradition are not even known, dispersed in past times, because they were jealousy handed down from mother to daughter for generations and generations.
In Sardinia you can eat well all over the place, on the other hand we are in Italy, the home of good food. Among the many delicacies, however, there are some that, especially if it is your first time in Sardinia, you should definitely taste to get even closer to the Sardinian lifestyle.
The best food and drinks to taste aboard a yacht in Sardinia
Spending your boat holidays on the island without enjoying even a little of this wealth would be a real shame. From the famous Carasau bread to Fregola with clams, from Seadas to Culurgiones, there are many unmissable delicacies. Here are our tips for a taste experience that you can’t miss if you come on holiday to Sardinia:
Carasau bread is a very thin and crunchy slice of bread, which can have various shapes and sizes, more or less large. In ancient times it was prepared in the home oven once a month and for the occasion the whole family gathered and the opportunity was used to prepare stocks for everyone.
After lighting the wood-burning oven, the women thought about preparing the dough and cooking it. The latter is put in the oven like a pizza. It swells and is cut along the edge becoming 2 discs which are then cooked again separately.
This bread is still produced today by some families for their own consumption, but there are now several bakeries specialized in making Carasau bread.
It is found in almost all Sardinian farmhouses and restaurants, and can be eaten both as it is, but also put back in the oven with the addition of oil and salt, thus taking the name of Guttiau bread, or still wet ( becomes like a piece of cloth), to wrap parmigiana aubergines or a piece of cheese.
Pecorino Sardo cheese
Pecorino Sardo is a cheese that today is produced by all dairies in Sardinia, but there are still some shepherds who produce for personal consumption and are willing to sell or give away some form.
It is a very tasty cheese, which can be enjoyed both fresh (mainly in winter, perhaps melted on the grill of a fireplace and eaten together with carasau bread), and aged. It is used to season the various first courses of Sardinian cuisine and is usually served at the table at the end of the meal.
These are dried fish roe (usually mullet or tuna). They are very tasty and considered a delicacy. They can be consumed in different ways: As an appetizer, sliced
Its most common use, however, is as a condiment for spaghetti. This is also the simplest recipe, because spaghetti, excellent extra virgin olive oil and grated bottarga are enough.
In Sardinia, the largest production is made in Cabras, in the Oristano area, but it has now become a dish that can be found everywhere on the island.
Culurgiones are a first course that cannot be missing from the list of Sardinian products that you must taste at least once. These are hand-made pasta with a durum wheat semolina pasta and a tasty filling of potatoes and Pecorino cheese, with the addition of fresh minced mint and a light garlic aroma. Their characteristic shape and the classic spike closure are the distinctive features that make the Culurgiones recognizable. Originating from Ogliastra, in the central-eastern area of
They are not exactly an ideal dish for summer temperatures, but they are definitely worth a try, especially if prepared in the traditional way in its
Malloreddus are small pasta dumplings (but don’t call them dumplings in front of a Sardinian!) of about 2 cm in length. Their name literally means “little bull” in the Sardinian dialect of the Campidano area, from where they originated.
They are often seasoned with a saffron-flavored fresh sausage ragout.
Today they too are produced by several pasta factories, but the best are those made by hand by Sardinian housewives who, forming strings with the dough, using both thumbs, cut small pieces with a particular curvature.
They have become the typical Sardinian pasta, offered in almost all farmhouses and restaurants in Sardinia. It can be seasoned in various ways, but it gives its best with a red meat sauce, perhaps wild boar, with the addition of plenty of grated Pecorino.
Staying on the subject, Fregola is a typical pasta from southern Sardinia. These are small irregular spheres of semolina pasta that are toasted and take on a beautiful amber color. It is prepared in many ways, but the most famous is the Fregola with clams or seafood. A dish that is presented dry or as a soup, with saffron or tomato sauce. In all cases, it is a recipe not to be missed if you come on holiday to Sardinia.
Seadas are the Sardinian dessert par excellence. These are sweet chests of fried dough and a stringy filling of sheep’s cheese flavored with lemon and / or orange zest. A veil of honey after cooking to sweeten everything, which creates an incredible contrast.
This specialty receives different names depending on which part of Sardinia you go to eat it from. It can be Seada, like Sevadas, or Sebadas and other names like it. It is a sheet of pasta filled with cheese and then fried and seasoned with Sardinian honey.
It is a delicacy that few can resist and variants have also been added that are also very popular, such as seada stuffed with ricotta and orange peel.
Mirto is another unmissable product. Served chilled, it is an excellent digestive, a worthy end to any meal in Sardinia. It is prepared using the berries of the myrtle, a shrub of the Mediterranean scrub very common on the island. The fragrant berries are left to macerate in alcohol for 40 days and then filtered; a syrup of water and sugar is added and then bottled. After 1-2 months it is possible to taste this excellent purple-colored liqueur.
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