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Meat
dishes belong to the gastronomic tradition of the cen tral part of Sardinia
and they carry strong signs of the shepherd culture. The taste at
table in these parts of Sardinia are dominated by the lamb dishes, followed
by the young pig, particularly suckling female
Both ovine than swine in Sardinia are bred by free range farming, so
in constant relation to all food nature give animal availability to. Pigs
have meat is enriched by the staple acorn food which is this animal
favourite. The mountains of the inside of Sardinia are also inhabited
by hares, pellets, quails and rabbits, which are widely used in traditional
Sardinia cuisine. A space of its own in the meat preparation in Sardinia is
occupied by the wild boar. Apart from an array of dishes which use as
ingredient fresh boar, this animal is widely used for the production of the
extraordinary cured sausages.
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Cooking meats of the spit is probably the most common way throughout
the island. This is a job that is traditionally carried out by men.
The meat has to be skilfully be cooked to perfection. The meat is by ancient
tradition only cooked at quite a distance from the fire so that the
heat penetrates the meat gently and entirely (note that animals are cooked
whole). Another popular cooking method in the entroterra is the "Incarralzadu"
an ancient Sardinian techniqu: a large hole is the ground is dug which is
lined with mirto bushes (an aromatic plant also used to make the
famous drink "Mirto"). The animal is laid and then again cover with more
mirto bushes. The hole is then covered up and a fire is lit on top , around
which chants and dances accompany the drinking until the pig is
cooked. |
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 Sardinian cuisine is mainly "di terra" (land), but the richness of
Sardinians sea gives us a range of fish, seafood and crustaceans which open
infinite possibilities for the most amazing gastronomic recipes. The variety
of fish which abound in the Mediterranean and Sardinian sea allow of course
endless combinations of gastronomic elaboration: starting from the "copaxa
de peix" (fish soup) to all the variations of grilled and fried dishes. The
predominant importance is occupied (at least for Alghero for sure) by the
undisputed queen of the sea and the table: the lobster. An important part of
Sardinian cooking is given to legumes and vegetables: broad beans, peas,
tomatoes, courgettes and aubergines dishes here are between the tastiest in
the world. |
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 As
Sardinia Organic, the company who runs the on-line shop linked above has
been selling the best organic Sardinian produce to restaurants and market
shoppers around the South East of England for the past
five years. Now, as Villanova, they have started to source and offer our
wonderful food from and to a wider area |
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