Sardinian food: what are the best products?
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Sardinian food is probably one of the most strong examples of the Italian gastronomic identity. Sardinia is the second-largest Mediterranean island after Sicily. The history of Sardinia has been influenced by the presence of many invaders and populations in the island throughout the centuries: the ancient Nuraghic people, the Phoenicians, the Carthaginians, the Romans, the Arabs and the Spanish.
This led to Sardinian cuisine being different from the other Italian traditional cuisines.
Due to the fact that Sardinia is an island, the cuisine includes a wide range of fish-based dishes, which is from freshly caught fish. Wherever you go, from the east coast to the west, from Olbia to Cagliari, you will have an amazing food experience.
With over 3 million sheep, Sardinia is also a great exporter of cheese in Europe and worldwide.
The island not only offers food products, but it also produces many excellent wines.
In the next sections, we will present some information on the best Sardinian food and wines.
Sardinian wine: the top 5 list
When you think about Sardinia, you think not only about the breathless sandy beaches lapped by Mediterranean Sea. It may also come to your mind, the extraordinary tradition of red and white wines including some of the most renowned Italian wines.
The most produced wine of Sardinia is definitely Cannonau: it is a red wine made from Cannonau, the local name for the Grenache. This variety was probably originated in the island in the ’70. Besides the red and rosè there is a fortified version of Cannonau, called Liquoroso. This wine is higher in alcohol and sweeter, best paired to desserts.
Terre Brune is an intense red wine full of vanilla, spice, red fruit: aged in French oak for 16 to 18 months, then in bottle for a year.It is ideal for typical Sardinian food such as cured and red meats, roasts, mixed grilled and aged cheeses.
For those who prefer white wine Vermentino may be the perfect choice. Produced in the north-east of the island, Vermentino delights with his refreshing acidity. This dry wine is excellent with fish and shellfish, and it is also great for aperitifs.
Malvasia is a grape which comes from Greece. Actually there are 17 different kinds of Malvasia in Italy, and the Sardinian one presents specific characteristics that make it unique. Both of Malvasia Bosa and Malvasia Cagliari have an outstanding almond taste and chamomille aroma.
If you are searching for a first-rate red wine at acceptable price, then Perdera is with no doubt the one for you. Full-bodied and earthy, this wine is made primarily from the indigenous red Monica grape. It is best paired to traditional Sardinian food such as pasta with sauce, savory fish soups, grilled tuna, stewed lamb and pecorino.
Do you need Sardinian wine? Go to The Italian Community Shop!
You will find many original Sardinian wines, selected from some of the best Italian food shops in Italy and in the UK.
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4 Sardinian food specialities you must try
Sardinia has a lot of food specialities to share with the rest of the world. Mostly the cheeses, such as Pecorino, have been exported abroad with success in the past and are a boast of the Italian tradition still now.
But Sardinia is not only Cheese: here are four Sardinian food specialities you should try once at least. And, of course, there is also space for a particular kind of Pecorino.
Bottarga is produced in the area of Oristano. It is an expensive and precious Sardinian food, derived from the salted fish eggs and seasoned. This is the reason why it is also called the gold of Sardinia is due to its decisive taste. Bottarga is used in many ways in the Sardinian cuisine: it is eaten as a condiment on vegetables and pasta, as well as by itself, best paired to a good glass of wine.
Pane carasau is a particular kind of bread and it is one of the oldest foods you can find in Sardinia. The pane carasau’ story started approximately 3.000 years ago, at the time of the ancient Nuragic civilization. It is a very common food the island, so you can taste it in almost every occasion as a side in the meals.
Almost all the restaurants of the coast offer Spaghetti with sea urchins and often it is found within the first pages of their menus. Sea urchins are a pretty common speciality in the Cagliari area, where they are consumed from October to April, with a break during the reproduction period of the fish. During the fishing season you can taste fresh pure sea urchins at many of thefish marketsbased in Cagliari.
Last but not least: Pecorino Fiore Sardo. Obviously we couldn’t finish this article about Sardinian food without mentioning one of the most famous and appreciated Italian cheeses. The amazing thing is that this hard cheese is made by sheperds who still use the wood fire:this gives the cheese its unique slight smoking taste. Characterized by intense aroma, Fiore Sardo is Protected by both the Slow Food Presidium and the European PDO (Protected Designation of Origin) system under European Union law.
If you fancy Sardinian food have a look at The Italian Community Shop!
You can choose between the best Sardinian food products and order it just from your house.
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