Sardinian cuisine is daughter of the territory where they are its origins, appears to be straightforward, simple but strong flavors.
The morphological characteristics of the island and the climate favors the development of a cuisine of flavors and ingredients at the height of authenticity.
Sardinia is successful, over the centuries to maintain their well-defined characteristics of agro-food.
The pastoral tradition, strong in this region, gave rise to a surprising variety of local products, born not only by the presence of raw materials related to the activity itself, but also by the need to live, for medium-long time, with no opportunity to prepare food complex.
An example of what I have just quoted is the bread carasatu (hey, it's barbarian origins) which is a bread can be eaten by shepherds during the grazing of sheep and because of its ease of preserving food for the ductility itself.
Along with bread, of course, another type of product based culture cuisine of Sardinia is the cheese of origin sheep, goat and cow.
Cheese, like other Sardi, acquire, and not just the island, the organoleptic characteristics of great quality, thanks to the nature of the pastures, the climate that focuses and highlights Mediterranean flavors, production systems and breeds of animals of livestock.
But Sardinia food and wine is not only that, this region has, in fact, a variety of flavors and products, whether for meat, fish, vegetables, desserts, wine, honey and roe of mullet.
As with other food and agricultural products also benefit the lives of climatic conditions and morphology of the island reflects its characteristics. The geographic
we will consider are Cagliari and provinces (south), and Oristano provinces (west), north of Gallura and Sassari (north) and Barbagia and Nuoro (east). The insularity, the agro-pastoral culture and agriculture characterize the Sardinian cooking: simple and original at the same time, rich in essential ingredients and flavors, without elaboration, aromatic herbs and fragrant but not burning hot.
Its hinges are the grilled meats, fish, dairy products, meats, bread, desserts and wines. However, most genuine flavors of Sardinian cuisine live in communal houses, in the tonnage of pastoral farms, banquets arranged on the outside, in some new local agro tourism, the taverns true now and in the best restaurants around the country, with simple dishes and then shows you the eyes and above the mouth of the tourist.
gastronomic routes of Sardinia Sarda
in search of food, including an impressive richness and variety of dishes, the fruit of the union of sea products and those of the earth.
All the coastal cities of Sardinia, have a rich traditional cuisine of the sea, with a comparison, often in alliance with the imaginative cuisine of the interior. It 's the case of Olbia, but also of Stintino, Castelsardo, Alghero, Bosa, Oristano, Tortoli and Cagliari, with its maritime activities is one of the Italian cities del pescato, dove prevale la cucina di mare, come tradizione significativa.
Dal confronto tra entroterra e costiera, come si accennava in apertura, nasce spesso il connubio di sapori, di culture e di preparazioni, con suggestivi risultati, è il caso della minestra di verdure di stagione che si prepara ad Alghero, con la presenza di piccoli pezzi di spigola e di palamita, o del pesce al tegame con patate, ma anche a Portotorres e a Stintino, per citare due esempi.
Un autentico culto si tributa ad Olbia, ai frutti di mare, specialmente alle cozze che provengono dall’antica acqua coltura del golfo; si gustano in preparazioni a zuppa, o come condimento per le paste, ed ancora in salse verdi o rosse, gratinate al forno, o come ripieno of crispy fried to be eaten hot. In the sea from Olbia to Santa Teresa di Gallura, a lot of effort devoted to fishing for shellfish, lobster from the lobster, from the spider crab, lobster, shrimp, scampi and "Phaon", the special crab of the seabed of the archipelago Maddalena. In the sea of \u200b\u200bGallura, Costa Smeralda than crustaceans, are the sea anemones, usually eaten fried, lemon trees and precious sea. Prevails in the preparation of fish cooking in the oven, in the salt, which ensures optimal preservation of the original flavors. But if they must be cooked in a white wine, preferably when the fish is large, the best result is obtained the use of "Vermentino di Gallura DOCG, delicately aromatic white. Special attention goes to the prized roe of gray mullet, where the main areas of Cabras and Tortoli, most production is concentrated. This precious food is also said, outside the Italian territory, caviar in the Mediterranean, came to us from distant marine traditions island, where fishermen, with skill and passion, took care of the fish in order to preserve the freshness and flavors in a totally natural, to cover family needs even in times of shortage. How to prepare; During the period from July to September, si pescano i cefali, che per qualità e corretto rispetto della specie, deve essere di almeno 5 Kg, mentre si spostano verso il mare aperto per depositare le preziose uova, con cura e abilità si estrae dal ventre del pesce la bottarga, quindi subito messa a marinare sotto sale per circa 2 ore, poi lasciata asciugare in ambiente asciutto e temperatura intorno ai 12°, per circa 18 giorni. Al consumo deve risultare, giallo oro o giallo ambrato, deve avere un intenso profumo di mare, un aroma che ci ricordi il burro con particolari sensazioni derivate dalla caratteristica fragranza marina.
