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
Cooked porceddu with myrtle berries
Local veggie stir-fry
Baked pancetta with local mushrooms (hand-picked)
Artichokes, tomatoes and asparagus – all local!
Sardinian Porceddu – Sardinian Pork with white myrtle
Sardinian Squid Ink Pasta & local red wine
Getting ready for a baking with potatoes & olives
Baked Orate & Potatoes
Sardinian Sweets – My all-time favourite, in the whole world!
All local produce: Cheese, Olives and Artichokes
Baked artichokes & potatoes
Grilled local veggies
Freshly baked Sardinian Bread
Freshly cut Sardinian Artichokes
Fresh Sardinian Squid
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?
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How to Eat a 12lb Sardinian Snapper
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.
We are having a BBQ in the family fireplace? Continue reading