Sardinian cuisine. Sardinian cuisine Sardinian food Italian names

Good afternoon, dear readers of my site. Last time we touched on a burning topic, and I want to return to gastronomy. Today, on the eve of summer holidays, a new delicious article awaits you "10 foods to try in Sardinia".

I think that many of you will someday go to Sardinia, and thanks to this short story, you will know what you need to taste on the island in order to really see it from all sides. In fact, we know so little about Italian cuisine: tiramisu, spaghetti carbonara, caprese salad, and cappuccino, but Italy is so rich in its dishes. Each region differs from the other not only in its landscapes, but also in its tastes. Therefore, I advise you to have a snack before reading so as not to suffer from hunger. Go!

First place, or rather the most famous product of Sardinia - cheese with worms, which means rotten cheese. You can talk about this cheese indefinitely, it is banned by UNESCO, dangerous to health, just disgusting in the end, but sardines are proud and love their cheese. This is practically the property of the region, a local traditional product that has been eaten for centuries. The season for mature kazoo marzu comes in spring and autumn, but I want to warn you right away that you cannot buy it in stores. Cheese can be found through acquaintances or in the markets, but be careful. I ate it and am alive, but you never know what ...

In second place there is Sardinian bread, famous throughout Italy. It is lovingly called “music paper” and for good reason. Thin crispy sheets of bread resemble notes, and this bread is always found in the homes of local residents. You can buy Karasau everywhere: in supermarkets, in markets, in the smallest shops. Do not forget to try the younger brother of Carasau bread - Guttiau bread is made with the addition of olive oil and salt.

Bread Karazau.

In third place is the delicacythat will go crazy for fish lovers. I'm talking about Bottarga. Bottarga is dried roe of sea fish, most often tuna or mullet. They say that the bottarga came to us from the Finnicians, but no reliable information has survived. I can only say that the production of bottarga in Sardinia is very developed. Bottarga comes in dry and cured varieties, but both are used as an ingredient in dishes. Only the most desperate salty lovers eat it like this. Usually, pasta, risotto are made with bottarga, added to pizza or sauces. Caviar costs from 80 euros per kilogram, but in Sardinia you will find it in every self-respecting home.

Paste with dry bottarga.

Dried bottarga.

Be sure to try this pasta or bottarga pizza in Sardinia. Also, this product is made in Sicily, Calabria and Tuscany.

In fourth place I will probably put the most common snails.that our parents struggle with in their dachas. Sards have found a recipe: no need to fight, you just have to eat them! Snails can be bought at grocery stores or grocery stores, but cooking them requires experience and skill. Real sardis will not eat snails in unverified places, because spoiling this dish is easy. The unfortunate snails are caught in the grass after the rains, planted from the net and kept for 3-4 days without food while they clear their intestinal tract. Then you need to check every thing, rinse it from the ground and make sure that the snail is alive. Only then can they be cooked. Devilishly barbaric method, but the dish turns out to be really tasty.
Snails can be tasted at festivals and fairs, they are rarely served in restaurants, but what if you're in luck!

Another very tasty animal takes the fifth place - this is the sea urchin. Yes, yes, those hedgehogs that we all fear at sea. It turns out sardis have found a way to eat them too. It is enough to find a swimmer, a wetsuit and strong scissors. Hunting for sea urchins is open from December to May and is a real pleasure for many locals. Whole families come to the sea, and while the men are diving, the women cut open the hedgehogs with special scissors. I wrote more about hunting. I just want to warn you that catching hedgehogs out of season or in large quantities leads to huge fines. Sea urchin caviar is quite an expensive product (cost 80 euros per kg), so many locals are trying to illegally make money on it. To taste the hedgehogs, go to the capital of Sardinia, it is really famous for it!

Sea urchin.

The sixth place in our ranking is Trippa - the walls of the stomachs and offal of animals. It sounds awful, but while I was a meat eater, I loved this dish. Sardinia is a poor land, since ancient times the locals ate everything they could eat. Therefore, animal organs have never been thrown away. Kidneys, lungs, heart, intestines - everything went into food. Now the people have become rich, but the traditional dishes have remained. Trippa is also not found in restaurants, but it is often served at fairs and holidays. Try it!

The seventh place is occupied by the traditional Sardinian pasta - Fregulawhich is somewhat reminiscent of couscous. I first heard about this pasta already in Sardinia, it is really very popular here, but there is one thing ... it's almost impossible to cook delicious Fregula at home. You need large and strong burners to cook the pasta as it should, so it is eaten only in restaurants, and even then if the chef was in a good mood and decided to cook this dish. Fregula is often prepared for holidays: weddings, graduation, etc., but you can also find it in a restaurant. I advise you to try fregula with seafood.

Fregula with scallops.

An Italian dish - spaghetti with scallops climbed to eighth place... It is cooked all over Italy and is arguably the most popular pasta eaten in restaurants. You can ask to sprinkle such spaghetti with bottarga, it will be even tastier. Oh, I forgot to add in Italian a dish called spaghetti alle vongole. This spaghetti is made with or without fresh tomatoes, try both!

Another dish that I adored when I ate meat comes in ninth place. This dish sailed to Sardinia from Spain together with the Spanish conquerors, but the conquerors were expelled, and the dish remained. It is called empanadas and consists of salty pies with a variety of fillings, most often an assortment of vegetables (peas, artichokes, mushrooms, olives) and meat. Vegetarian empanadas are also made, but very hard to find. And you can buy the most common ones with meat even in supermarkets and warm them up at home.

Empanadas.

Well, friends, we got to the sweet. On the tenth, in the final place, I will not without pleasure put the traditional Sardinian sweetness - seadas. This is a sweetmeat made of bran flour with cheese inside, served sprinkled with sugar or poured with honey. Seadas in Sardinia is served everywhere: on holidays, in restaurants, in homes. Interestingly, this dessert is also of Spanish origin.

Be sure to write down the names of these foods before your trip to Sardinia, you just have to try them.
The next story will be devoted to Italian and Sardinian wines, confess, which of you doesn't like wine? And we are also starting a new project - rental housing in Sardinia, I will tell you everything in more detail later, but you can already write to me if you need an apartment for a wonderful vacation in Italy.
I wish you all a wonderful day, summer weather and good mood!

The cuisine of Sardinia, of course, is predominantly Italian, but it was influenced by many other cultures: the Phoenicians, Carthaginians, Romans, Arabs and Spaniards owned the island at different times. Only in 1861 did Sardinia become a part of Italy, so that for over 2500 years the local cuisine was formed from the traditions of various peoples.

First of all, in Sardinia, you should try seafood - grilled fish, seafood - all the freshest and tastiest from local fishermen. Alghero is famous for its lobsters.

For meat dishes, you can try a lamb leg baked in tomato sauce. Or lamb on the bone cooked with artichokes and olive oil. Another specialty from Sardinia is lumache - snakes collected in Sardinia, boiled and then stuffed back into their own skin, mixed with grated pecorino cheese, garlic, bread crumbs, white wine and chopped parsley. The taste of these wild snakes differs significantly from the farm versions, but wild snakes can only be found in.

Jerky pancetta, prosciutto and lonza, salsiccia sarda (Sardinian sausages) are a cross between salami and sausages. As a rule, it is a mixture of meat and lard with fennel, anise and pepper, which are stuffed with intestines soaked in wine or vinegar. The ends are tied together to form a horseshoe. The most delicious option is salsiccia sarda -this is a rustic version of sausages made from wild boar meat and smoked over myrtle. There are also lamb sausages, where a little beef is added, as well as rather smelly sausages. from goat meat, not for the faint of heart ...

Sardinia is famous for its cheeses made from cow and sheep milk: capra sarda, fiore sardo DOP, pecorino romano DOP, brigante and now forbidden casu marzu.

And natural beauty, but also a unique rich cuisine. It is only natural that Sardinian cuisine has many Italian favorites on its menu, such as pasta or pizza. However, do not forget to sample the exquisite local recipes that are offered at any restaurant on the island, from the simplest trattoria to the most glamorous restaurant in Porto Cervo.

A pleasant aspect of staying on the island is the opportunity to explore its rich culinary history, savoring Mediterranean cuisine with local traditions. Sardinian cuisine is based on simple and natural foods: excellent meat, delicious seafood, all kinds of cheeses, olive oil and wine. Let's not forget the fruits and vegetables that grow on the sun-kissed earth.

A typical Sardinian dish that precedes lunch or dinner consists of (Italian ham) or delicious sausages, cheese, olives, all garnished with fresh vegetables. As seafood snacks, shellfish-based dishes (fresh octopus salad, juicy mussel and shellfish soups), fish (tuna with onions), and specialties such as bottarga (mullet, rarely tuna) combined with.

The term bottarga or bottariga refers to mullet or tuna roe that is salted, pressed and dried. The caviar slices, seasoned with a little oil, make a delicious snack. Original spaghetti with grated bottarga. We offer a recipe typical of Sardinia.

Zucchini Carpaccio with bottarga and chili (servings 4)

• 500 g zucchini;
• 1 lemon;
• 1 fresh chili (orange recommended)
• 1 tablespoon of grated bottarga
• parsley;
• olive oil;
• salt.

First, cut the zucchini lengthwise into very thin slices (about 1 mm). Season the slices with a pinch of salt, pour with lemon juice, and then marinate in the refrigerator for 1 hour. My chili peppers and cut into thin slices. Finely chop dry and washed parsley. Place the zucchini in a dish, sprinkle with chili slices, finely chopped parsley and grated bottarga. It remains to drizzle with olive oil and serve. zucchini ready!

Bread and pasta

Traditions offer different types of pasta, hard and fresh, typical breads. Their main ingredient is wheat, usually durum wheat.

Here are some of the breads:

• Cifraxiu - round bread with soft crumb and crispy crust, average weight 1 kg;
• Costeddas round shape with a hole in the center;
• super thin Carasau also known as shepherd's bread;
• Faine - flat bread, used to make pizza.

Other flour products:

• Raviolo - square, rectangular or round, stuffed with ricotta cheese, potatoes and saffron. Usually served with a rich meat sauce and grated pecorino.
• Handmade - pasta in the form of small balls. Great for soups or served with tomato sauce, sausage and cheese.
• Panadas - soft dough pies. The filling varies depending on the region of the island in which it is prepared. Can be served with meat (pork with a vegetable flavor or marinated in white wine with spices). Other filling options: mushrooms with artichokes in oil, game or stewed eel.
• Carasau - thin and crispy round sheets cooked in a wood-fired oven. Stored for several months, convenient for shepherds.

Cheese

If you love cheese, you will be pleasantly surprised by their choice. By the way, in Sardinia you can easily find hard, soft, tender and spicy cheeses. The island has long been considered a symbol of agriculture and animal husbandry. Sheep and goat breeding is an important economic income for the area, so the variety of cheeses is not surprising.

Among the most valuable is the Pecorino Sardo cheese, which is produced exclusively in Sardinia from sheep's milk, the taste is pleasantly spicy. Used as a seasoning for pasta and soups. Popular also: delicate and thin Fresa, very moist, slightly salty Freschi, fresh Peretta, delicate Ricotta curd mixed with Swiss chard and spinach.

And, of course, do not forget about the "forbidden fruit" of Sardinia - the cheese Casu Marzu. "Rotten cheese" informs about the originality of the taste with its name, however, having opened the elastic lid of the cheese head, the gourmet will find a colony of worms inside. They give the product banned in the European Union an unusual taste and scandalous fame. For a lot of money, this "appetizing" cheese can be obtained from under the counter exclusively in Sardinia.

Second courses

A typical second course, common throughout most of the island, is roast suckling pig, cooked on a spit and seasoned with fresh myrtle leaves. It is eaten both hot and cold. Roast lamb or goat is served warm immediately after preparation and is accompanied by good wine.

Sausages and meat in Sardinia are prepared according to old recipes using simple ingredients: salt, a few spices and seasonings. The most characteristic is the ham. Popular Capocollo (raw pork neck meat ripened with salt and spices), dried Guanciale meat, meat marinated in vinegar or Mustela white wine, Pancetta bacon, Salsiccia sausage and blood sausage seasoned with salt, pepper, nutmeg, minced nuts, cloves, cinnamon, bacon, milk.

Among the fish dishes, the main delicacy of Sardinian cuisine is the grilled fresh seafood: mullet, sea bass, sea bream, shrimp and cuttlefish. Here seafood is fried, baked in foil, and boiled.

Lobster with saffron (servings 4)

• lobster from about 1 kg
• 50 g red onion
• 1 glass of dry white wine (Vermentino)
• chili to taste
• 1 bag of saffron
• 4 tablespoons olive oil

For broth:

• 1 onion
• 1 carrot
• 1 glass of dry white wine (Vermentino recommended)
• 1 bunch of parsley

Saffron lobster is a special occasion dish flavored with the divine aroma of saffron. To cook it, first put the stock ingredients in a pot of water and bring to a boil, then put the lobsters in there and cook for about 20 minutes. After this time, remove the reddened handsome man from the boiling water. Open the shell with a sharp knife or kitchen scissors, cut the extracted pulp into pieces.

Combine clean and finely chopped saffron with dry white wine. Saute the onion with three tablespoons of olive oil. It will turn translucent soon, then add the lobster chunks. Season with salt, sprinkle with chili powder and drizzle with wine and saffron sauce. Simmer over high heat until the wine has evaporated and then serve hot.

Sweets, pastries, cakes

To complete our acquaintance with the delicacies inherent in the cuisine of Sardinia, turn to the varied dessert menu. The recipes are based on local produce: semolina dough with almonds, lemon, fresh cheese and cottage cheese, not to mention the unique sapa, a grape syrup.

Among the more popular sweets are sebadas (or seadas) - a kind of large cheese fried in olive oil, served with melted honey. Pabassinas is a rhomboid macaroons decorated with colorful balls with raisins and glanders. Pardule with ricotta cheese and saffron.

Alcohol

Wines

Little known outside of Italy, but they are very good. Each area has its own specialization. Cannonau is the most famous wine of Sardinia, obtained from a vine of Spanish origin, ruby \u200b\u200bred color and warm aroma, produced in the eastern part of the island.

Sweet Malvasia from Boz, pale yellow dry Vermentino from Gallura and strong, ruby \u200b\u200bred Nepente from Oliena. The local red wines are rich, strong and full-bodied, and go well with grilled meats, game and mature cheeses. While white dry wines are served with cold fish and cheese dishes.

Liqueurs and tinctures

Local liqueurs and liqueurs are tasty and pleasant. Amaro di cardo - cold alcoholic infusion of milk thistle roots with added sugar or honey, taken after meals. Corbezzolo is an infusion of ripe strawberry fruits of light pink color and delicate taste. The Filu e'ferru brandy is known for its unique history. Limone is obtained by infusing lemon peel still green in alcohol with the addition of honey and sugar. Excellent thirst quencher, especially welcome on hot summer nights.

Mirto is the most famous Sardinian liqueur. It is obtained by cold infusion with the addition of honey or sugar from small black berries of the myrtle tree or its leaves. In the first case, the liquid acquires a dark red color and an exquisitely aromatic taste, in the second case, a slightly greenish color and a more delicate taste. Liqueur tones and aids digestion. Serve cold as an aperitif.

Visit Sardinia, it will surprise and delight you with its unique delicacies and delicious drinks. Buon Appetito!

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Sardinia, in my opinion, is a real paradise for connoisseurs of good food. After all, there are all the conditions here to enjoy fresh products and delicious dishes prepared from them. In general, the local cuisine is based on local cultures - vegetables and fruits grown directly on the island, as well as wonderful dairy products, including cheese made from the freshest milk, wines grown in the neighboring vineyards, and of course, wine.

The most common foods among the local population are traditionally bread, cheese, milk and meat. Although an ever-increasing number of curious tourists try not to lose sight of a wide variety of seafood here. An island, after all! But, perhaps, about everything in order.

The first thing I would advise you to try on the island is bread... Do not be surprised! He really deserves it! There are about 300 types of bread in Sardinia, but the most popular is the bread called "Karazau". Thin and crunchy, it immediately "sinks into the soul" with its delicate taste. And besides, it is stored for a very long time. So for me, Sardinia is number one. Among other, no less popular names, one can note "Gutiau" with the addition of salt and olive oil, as well as a variety of types of soft bread and rolls.

Of course, you won't eat dry bread. Therefore, I recommend adding a slice of natural fresh cheese... After all, Sardinia has long been famous for its cheeses. Moreover, their variety is so great, and the quality is so high that it can satisfy even the most sophisticated gourmet. On the shelves of shops or private shops you can find Pecorino sheep cheese (by the way, this is one of the most famous and favorite Sardinian cheeses), ricotta, and many other varieties.

But if you cannot imagine your life without meat, I will say right away: "Do not be upset!" Sardinia is able to conquer you in this regard. Indeed, nothing but delight can cause a local dish, porkeddoo, which is a whole pork carcass wrapped in fragrant herbs, fried on a spit for several hours. What can I say! Not only the general appearance of this local dish, its scope is impressive, but also the juicy and piquant taste, which only adds color to the local cuisine. Although in fairness, it is worth noting that other types of meat and dishes prepared from them deserve no less attention. On the island, you may well be offered something delicious from beef or lamb. And once I even came across an ostrich, which although it did not completely conquer my heart, but replenished the store of impressions.

Of course, it is impossible to imagine an island cuisine without fish and seafood... Believe me, there are really enough of them here. Of all this variety, one can only single out the very beloved Spigola - Sardinian perch and Bottarga - a delicacy dish made from tuna and mullet caviar (they are pressed, salted and dried in a special way and appear in the end as a very rich and unusual product). Although you should not ignore the numerous dishes of octopus, shrimp, mussels, sea urchins, and of course - lobsters (although the latter does not belong to the category of budget products, alas).

When it comes to Sardinian cuisine, it would be a real crime not to mention the local guilt, the fame of which thunders far beyond the island. Red wine lovers can be advised to try the varieties Turriga, Marchese di Villamarina, Terre Brune, or Perdera, Costera, Cagnulari. Personally, I like white wine more. And in this regard, there is also where to turn around. The most popular varieties include Torbato Brut, Funtanaliras, Costamolinos and Lupus in Fabula. Well, if you want something subtle and delicate, then you can recommend trying the local rosé wine (first of all, Aliante, Serralori, Oleandro), which has earned a lot of praise from tourists.

As for some specific establishments in Sardinia, where you can have a good meal, there are so many of them in different parts of the island that a few pages would not be enough. There is only one advice here. Once in Sardinia, don't go after established and renowned restaurants and glamorous surroundings. Of course, you will eat there excellently, enjoy the pleasant atmosphere, pay a huge bill and go for a walk around the island further. But .. Believe me, a trip to the seemingly most ordinary, at first glance, so-called family cafe or restaurant, where you will be offered delicious dishes prepared from the freshest products according to old local recipes, can be no less fun. And the atmosphere of such a place will help you to truly enjoy your dinner and vacation in general. After all, he seems to have been created in order to relax with all body and soul!