Sardinia is one of the largest islands in Europe, with wonderful natural surroundings and some enchanting cities and charming villages. Its irresistible cuisine deserves special mention: the variety of local produce and cheeses make it a destination that food lovers should not miss.
The cuisine of the island is based on both tradition and the Mediterranean diet, a diet included on the UNESCO Intangible Cultural Heritage lists. Sardinia still follows the traditional recipes passed down from generation to generation, with local products as protagonists.
Sardinian cuisine is rich and varied but simple at the same time. It's a mixture of the sea and mountains. Due to its geographical location, agriculture (the growing of wheat), livestock (mostly pigs, goats and sheep) and fishing on the island are all very important.
Hard wheat harvested on the island is the basis of many recipes for bread and pasta. Examples include carasau bread and fregola, a ball-shaped pasta that is formed by hand.
Fish and meat are usually grilled and one of the most famous meats is porceddu, a grilled pork served in a curious way: it's placed on corkboard trays and decorated with myrtle branches.
The delicious cheeses deserve special mention. Sardinia has three varieties that are recognized with Protected Designation of Origin: Sardinian pecorino cheese, fiore and pecorino romano. All three are made with sheep's milk.
Pecorino cheese may be either fresh or aged and fiore is a fresh cheese thickened with lamb or goat rennet in a completely traditional way. Pecorino Romano is--despite its name--a typical Sardinian cheese and can be fresh or aged. It goes well when shredded on pasta, soup or vegetable stews.
Don't you want to discover Sardinian cuisine while enjoying this marvelous island?