Posts Tagged 'Sardinia'
Among the pastas stuffed typical of Sardinia is impossible not to mention the culurgiones, typical ravioli pasta that depending on the location and the seasons change their shape and in the filling. The culurigone typically has the characteristic shape of fig or spike and is produced in Ogliastra. Is closed by a special seam that is highly reminiscent of the ear, hence the name, made by a slight pinch of the dough to the work of skilled workers sardines. The characteristic shape is difficult to reproduce without some manual dexterity, and heralded the sublime flavor.
There are also cases of more summarily culurgiones that are offered in half-moon shape. Although the taste will remain unchanged, the charm of the dish will suffer greatly.
Pasta is a simple compound of meal and salt water, and worked skillfully drawn through the use of the rolling pin. Not infrequently is also added to the mixture of lard to make the mixture more palatable.
The filling as already announced varies depending on the season and the period. Can not miss the potato and cheese , in some cases you also add the cheese in brine Sardinian acid known as a fichu or fiscidu, you can add garlic and sometimes mint or basil .
Accompanied by simple tomato and basil or sage butter and cheese are a first characteristic dish of Sardinia which will be impossible not to love.
The Mullet is one of the finest products that the sea can give generously to the Sardinians. The strong flavor makes you love or hate right away and usually the first meeting with the roe occurs during a lunch or dinner in the Sardinian land while sipping an aperitif is expected that the meal is served. The roe may be not only an excellent appetizer, served with olive oil, artichokes and celery cut fine, a great accompaniment to pasta and meat dishes, determining the success of the course.
As beloved by tourists and Sardinia Sardinia discover that a little 'for the event, few people know exactly what we mean when we refer to bottarga. The product is as old as the dawn of time and his work was taught by none other than the Sardinians by the Phoenicians, while recognizing the value of the ovary sac of mullet are taken in late summer, they decided to add salt, drying it and storing it.
The Mediterranean place will know this amazing product only with the Arab raids that did circulate the mullet everywhere. Even the name is of Arabic origin as the invaders called it battarikh, salted fish eggs. Degradation in roe is easily understood.
Today, given the numerous forgeries of what is rightly called the mediterranean caviar, the roe has been protected designation of origin. This will recognize the dignity of a delicacy in Sardinia packages from about three thousand years, that will brighten lunches and dinners strictly accompanied by fragrant Vermentino di Sardegna.
It 'hard to believe that small, dark berries born almost by magic nectar that represents more than others, Sardinia, the myrtle . Plant well known to ancient cultures such as Greek and Roman, myrtle island has found its ideal habitat for the growth and spread. Synonym of Sardinian hospitality, there is no festive meal that does not close with a tasting of myrtle, which is appreciated in its darker than white. The second less common but no less excellent is normally produced from the leaves of the plant that is capable of reaching a height of two meters high and is growing in symbiosis with the mastic tree, juniper, arbutus or all pleasantly fragrant plants that enrich the Mediterranean.
Today the liquor knows a strong market, it is appreciated throughout Italy and much of Europe by the end of the palate, but the tradition of its production has not abandoned the island. The myrtle is in fact still produced at the household level and each area has its own recipe which is also always similar and simple in ingredients used. A change are normally the doses of sugar, berries used or alcohol.
It 's curious to recall that the myrtle in ancient Greece was not only linked to the sphere of eroticism and lust, but as a fundamental element of the legend that he saw the young Myrsine myrtle plant transformed precisely because he managed to beat in a race a His young companion. And 'since then that the winners of the games ilex were girt with a crown of myrtle. During the Middle Ages, but the berries of the plant were used to create a scent so pleasant to conquer the name of the angels of water. Today, drinking a sip of myrtle means lose yourself a moment of ecstasy.
Vermentino is a typical Sardinian wine, known and produced in every corner of the island, which in recent decades is making love in Italy, Europe and America. Recent studies show that the aromatic grape Vermentino is originally from Portugal, Madeira island, perhaps according to research from which it was imported to the island of Sardinia and beyond. Also known as Vermentino Liguria and Corsica but each actually gives the exceptional flavors and nuances of different wine.
The vine in Portugal known by the name of Codega knows in Gallura a place of production excellent. For an optimal cultivation is in fact requires the presence of sandy and rocky soils that abound in the northern part of Sardinia.
Among the qualities most desirable and memorable is the known Capichera Arzachena, usually to serve between 8 and 10 ° depending on the season. Accompanies an excellent seafood and cheese, and proves a tasty appetizer, able to make anyone fall in love with the taste even once.
Perhaps one of the best known wines of Sardinia, Cannonau typically comes from a berry black, thick and juicy, spread throughout the island. Symbol of Sardinia abroad recently has confirmed that the grape is indigenous. Previous studies in fact believed that the Cannonau, also known by the name of Canonau, Cannonadu, Cannonao, had been imported from the Iberian peninsula and in Sardinia in the normal to the famous wine match was that the Spaniards called Alicante.
The discovery of ancient seeds three thousand and two hundred years ago has not only brought home to the scientific world has not known that the Cannonau no import, but better still gave the wine an important role as the oldest in the entire Mediterranean.
To produce a Cannonau worthy of his name today will need to use at least 90% of grapes cannonau that give the wine an intense ruby red with garnet tones. The wine should be left to rest for at least a year in the characteristics of chestnut or oak barrels.
Today served to accompany the delicious roast of the beautiful land of Sardinia, Cannonau pleased with the table and enhances its character is dry and sweet flavor of meats and cheeses.
Normally served at a temperature of 16 to 18 ° alcohol content of wine cost on average around 13 °.
Neither D'Annunzio visit to Sardinia escaped the charm of purple nectar remaining forever fascinated by this excellent local product. Taste of cannonau today means enjoying a piece of island history, delicious and unforgettable.
The bakery in Sardinia was always an art of fundamental importance, all reserved for women who have proven able to preserve it and pass it to this day.
A woman could not be considered good home if it was not able to pack some good bread, and esteem for him grew enormously if proved capable of skillfully decorate this precious food, creating what is still remembered as Pani Pintau.
To date, handmade, these breads are the result of the hands of an artist who can mold into a enviable semolina, water and salt.
They are usually made to celebrate the most important phases of the life of each individual, and have the important function of enhancing the special moment.
Wonderful products for those engagements, for weddings or baptisms.
Elaborate, however, retain a certain sobriety and are characterized by stylized figures and plastic compositions carved and pierced through the use of scissors, knives, tweezers and wheels.
In some cases they are also used stamps and punches, and some are even polished loaves of bread and took the name ischeddau.
Today it is possible for tourists to take home with them a fragment of Sardinia, well represented in these exceptional breads, which are increasingly being produced and sold as souvenirs during the holidays.
To make it easier to transport are often kept in small plastic bags, while the more valuable will be kept and decorated in delicate reliquaries.
Among the most original and innovative solutions that break with tradition is the bread that echo the shape of the letters of the alphabet.
It 's hard to say no to an object so great that few will enjoy preferring to eat with the eyes of an excellent fruit of hard work Sardinian women.
The conclusion of the meal in Sardinia is a parade of great drinks that differ in color and alcohol content, but they all have a unique and unmistakable taste. Among the most popular and unforgettable Sardinian brandy, grappa whole island from crystalline color that easily blends with water. Will the smell and taste to distinguish the two drinks.
The brandy is produced by the distillation of the best skins, excellent above all thanks to that obtained by distilling the pomace of Vernaccia. All Sardinia knows and produces brandy, albeit with some modifications and it remains similar throughout the island. A change to the above name. In Logudoro Barbagia and is likely to hear about Abbardente, literally burning water. Those who have tasted the liquor can only agree.
Characteristic also the name of Fil'è ferru, iron wire. The name does not refer to the characteristics of the drink so much as to the means by which this was hidden a few decades ago, when production was reserved to the state and prohibited private individuals. These however did not give up to produce its own home-made brandy. The hiding along with various tools and still under the ground and because the find was made easier sprout from the ground which had been hidden under a piece of wire. The very ingenious idea has given its name to the fragrant drink that often exceeds 40 ° and locally flavored is to transform it into product even more valuable. Often using the strawberry or wild fennel, but it is well known thanks to the honey flavor.
Strong drink and strong, a bit 'as the land that gave birth.
