Sardinian recipes are the perfect idyll of the many different cultures that have left their mark on the Island from age to age. Obviously, each traditional eating habit in Sardinia is called in our regional language…so welcome to the taste of local life!
A special mention must be dedicated to Su Porcheddu. The spit-roasted suckling pig takes some master practice to being well-cooked/done. It is roasted on a spit over a log fire during about 3 hours or “incarralzadu" that means in a large hole under the fire. If you want to add a touch of style, left it to infuse myrtle leaves and served on a rustic cork tray. I would advice you: use your hands to tickling more the palate!
It may taste stronger but one you try a piece of Sa Cordula you can’t live without. Its main ingredients are lamb intestines tied into an intricate braid of bowels. It is a special occasion recipe, Easter or Christmas holiday are impeccable with Cordula oven or spit roasted.
Malloreddus is the first kind of pasta that comes to mind when thinking of Sardinian’s first course. Made from a semolina and saffron, Malloreddus are astute and ridged conch shape to catch sausage sauce and grated pecorino cheese.
Spaghittus cun cancioffa e bottariga is another top in Sardinia. Spaghetti are dressed with salted, dried fish eggs of tuna (or mullet) and artichokes. This main course is served with a drizzle of olive oil.
Sa Burrida is usually the house special starter (antipasto) in Cagliari. It consists of dogfish marinated in a walnut and vinaigrette for about 24 hours. It follows that the fresh fish brings out their natural flavors.
Another masterpiece is Sa Fregula, a small round shaped semolina pasta. There are different ways of enjoying Sa Fregula, because recipes and methods of cooking vary greatly from town to town.
Culurgiones look like ravioli but they are stuffed with potatoes and mint. This unique kind of pasta is commonly served with tomato sauce, basil and a sprinkle of pecorino.
The choice of delicious sweets and desserts is particularly rich. I would like to introduce you just a little abstract: Sebadas, Pan’e saba and Amarettus.
Sebadas or Seadas are honey brushed fried pastry available all year round. What is amazing is discovered a soft-hearted pecorino cheese when pierced with a fork.
Su Pan’e saba is a typical sweet prepared for feasts as wedding. It is a mixture of cooked wine, water, semolina, raisins, pine nuts, and almonds. After all it is decorated with coloured balls of sugar.
Amarettus are macaroons, baked cookies with pieces of almonds, sugar, flour and lemon peel.
Another facet deals with the traditional food in Sardinia is the art of cooking and eating delicious dishes in local wine’s company.