If you love food as much as I do, then you will drool over the following photo montage of my favourite Sardinian delights.
Freshly picked parsley & baby tomatoes
All local produce: Cheese, Olives and Artichokes
Sardinian Squid Ink Pasta & local red wine
Baked artichokes & potatoes
Fresh Sardinian Squid
Grilled local veggies
Artichokes, tomatoes and asparagus – all local!
Baked Orate & Potatoes
Cooked porceddu with myrtle berries
Freshly baked Sardinian Bread
Sardinian Sweets – My all-time favourite, in the whole world!
Freshly cut Sardinian Artichokes
Baked pancetta with local mushrooms (hand-picked)
Local veggie stir-fry
Sardinian Porceddu – Sardinian Pork with white myrtle
Getting ready for a baking with potatoes & olives
Everything that you’ve seen here is locally farmed, produced and hand crafted from age-old traditions that still ring true today. (I’m still, slowly learning the art of patience in the kitchen.)
I try my best to buy only products (fruit, veg, meats, cheese and wine) which are produced in Sardinia. It’s difficult sometimes but I can proudly say that 80% of the products consumed in my house come from Sardinian farms.
I think it’s important to keep our struggling Sardinian economy going and have bought only local produce for many years. I find the food tastes better, looks better and lasts longer than the produce shipped over on the boats.
Do you support your local growers, farmers and shepherds?
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 Sardinia.
The Sardinian natives have for centuries used the land to farm pig, sheep, wild boar and rabbit. Never in my life have I tasted food so fresh and unique, my taste buds scream with happiness every time I take a bite.
If you are planning a trip to Sardinia, I offer one piece of advice: Eat like the locals, enjoy the flavours and uniqueness that only this island can offer.
Top 10 Taste Sensations to Leave Your Mouth Watering in Sardinia, Italy
10. Horsemeator cavallo is high in protein, tender, sweet and low in fat. You will find horsemeat on most restaurant menus and in the butcher shop. Horsemeat in Sardinia is as natural as eating a 14 oz beef steak in Texas. Ask for: cavallo.
Five years ago, I thought tomato sauce came from a can, jar or my Mothers kitchen. Today, that is a different story, for I have mastered the fine art of Italian tomato sauce. With all good Italian things, one requires patience and persistence.
If this is your first time making tomato sauce, I wish you luck and I hope my step-by-step photo guide helps.
I love Italian cooking and eating. I am a Canadian, who learned the fine art of Italian tomato sauce by trial and error, and a lot of questions. And this is what I came up with, I hope you enjoy.
This past weekend we were invited back to the 12lb Snapper House for a traditional Sardinian BBQ. Being Canadian and one who was brought up on the best BBQ’s the world has to offer, I was excited to try a traditional Sardinian BBQ.
Ajo. Andemu in Cuzina per cena. Maureddu ha lu carne, e voule fare un BBQ. My husband said to me in his barbaric dialect.
Come on! We are going to the kitchen for dinner. Maureddu has meat, and he wants to have a BBQ.
I was a little thrown off as the 12 lb Snapper house is a bachelor pad with a nice fireplace, a sofa and a big screen on the wall but no BBQ. I figured ok, what the heck and left it to the two Sardinian guys and opened a bottle of Cannonau.
Pickling a wild Sardinian mushroom is no easy task, if you’ve never pickled anything in your life. I’ve eaten pickles, been pickled (a few too many times) and even, yes, had a pickle party, but I have never pickled a wild Sardinian Mushroom.
Wild Sardinian Mushrooms
I had no choice in the matter when Husband came home from the mountain top with six pounds of the freshest of fresh wild Sardinian mushrooms. You could smell the dung. We all know where mushrooms grow, right? Continue reading →
Beef stock soup or brodo is a simple and popular Sardinian meal, generally served for lunch on Sundays and or mid-week. Homemade beef stock is rich in flavour and less salty than store-bought stock. Beef stock is a flavoured water … Continue reading →