Piatti di Terra (meat dishes)
Meat dishes belong to the gastro
nomic tradition of the central part of Sardinia and they carry strong signs of the shepherd culture. The taste at able 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 sta
ple 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.
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 ar
e cooked whole). Another popular cooking method in the entroterra is the Incarralzadu an ancient Sardinian technique: 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.
Piatti di Mare (sea food)
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) from Alghero 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.
Booke your stay in Agriturismo (touristic farms) to taste the most genuine and value for money traditional dishes described above.
A gastronomic tour of Sardinia, recipes from Sardinia cousine, wine in Sardinia
