Everyone loves a good nosh and there is no other place in the world where they do food as good as they do here, in Sardegna. The Sardinian natives have for centuries used the land to farm pig, sheep and rabbit. The national dish of Sardegna is the suckling pig, which is a piglet up to six weeks old and still taking milk from its mother. With plenty of pig farms in the surrounding area it’s no wonder the Sardinians know how to throw a good festa. When friends come to dine, with them they bring their slaughtered pig from their decades old farm.
It was difficult to wrap my head around some of the customs in Sardegna, but I am in their land, tis me that must adapt. To prepare the suckling pig, I do what the Sardinians do: climb the nearest mountain and pick fresh myrtle twigs. The myrtle-berry and it’s branches are used extensively in Sardinian cooking adding a unique flavour to the dish. There is nothing more appetizing than home-grown, home cooked meals. Sardinians do their dishes with flare and simplicity, making every meal a meal to remember.