Hard to describe the taste dell'arrosto Sardinian. It 's all a perfume, a technique, an ancient art, made of necessity and patience. It is true that those who try the pork, goat or lamb roasted in the manner the island, then slowly, hardly will forget the taste. The preparation dell'arrosto at first might seem simple art, yet it proves never easy. It takes lots of attention and the secrets of cooking meat are all pastors of the islanders. Out of necessity when traveling in the country not brought with pots and pans, but simply schidoni cattle, which often spit was extracted from aromatic woods.
This shortage of instruments, as opposed to quality of ingredients, it tastes sublime and exciting product that still make the value of a cuisine that is as original. The key elements for success dell'arrosto Sardinian meat used, fire, wood, spit and salt.
The meat usually come from farms or semi-wild state, and when it comes to little lambs, goats or pigs reared in the mountains their meat can only be excellent.
Even for the ignition of the fire is required a certain technique. The place where this is organized should not be too airy, but not too little, given that the air circulation is critical to cooking. The wood is usually prefers mastic, oak, oak or strawberry flavored course that will add fragrance to the meat.
Even the spit can be derived from aromatic firewood even though it is more common today than those of steel are used. Fundamental phase is called the Stiddiadura, the spit will be stabbed a piece of bacon that will still leaking more flavor to meat. Equally important is the final moment salting. The salt sprinkled on the animal, all of a sizzle, to be fair not to ruin the masterpiece. At this point the meat will be placed on a board of wood or cork covered with myrtle, or carasau pistoccu.
