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Sardinia
 
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TREASURES ISLAND
  Sardinian flavours! Worldwide appreciated...
 
One of the most famous “characters” in the sardinian cooking is the roasted porc „su porceddu“ which will be cooked in various ways but the most widespread technique of roasting are mainly three:
1) “coxinadura a furria furria” (cooked turning by turning);
2)“carraxiu” (buried);
3) “su mallori de su batteri” (the bull of the shoemaker).

1)
With the first technique the porc will be transfixed transversally into a arbutus spit and placed about 2 meters spaced of the wood fire, from which the meat becomes his aroma.
2)
The second technique consists in putting the porc into a little earthly hole where already burns fragrant wood and leaves of myrtle; the hole gets covered with more branches of myrtle and burning wood peaces added very slowly.
3)
This third surprising technique was invented by an nuorese: first it gets cooked a veal then it gets filled with a wild goat and this gets filled with a porc, preceding in that way putting an animal into another.


Natural products and their unspoilt flavours are the trademarks of one of the typical Sardinia specialities: “Sas Panadas”, delicious savoury pies available in many areas in the island. The origins were probably connected with the necessity to use all food left over. This dish is still available today in many parts of the island with slight variations in the shape and the filling: the preparation of the pasta is the same throughout: mix reground flour with lard and lukewarm water slightly salted. The content varies from eel filling to pork meat or beef stews. There are several combinations with vegetables, potatoes and artichokes or a real delicacy with game filling.

www.sapanada.it

The Cannonau is the most famous Sardinian red wine. According to some experts the growing of Cannonau dates back to the nuragic period; others say it’s a variation of Cannonazo of Seville or Granaxa of Aragona, brought during the Spanish domination; it could be also a variety of the Alicante,brought from the Jesuites. In France it’s called Grenache. Cannonau is cultivated practically on the whole island but the central areas are its ideal habitat: Ogliastra, Barbagia of Nuoro and Barbagia of Dorgali, where it reaches the 50% of all the vine cultivations.Despite this popularity the quantity is not very large: product quantity per hectare is about 50 quintals, while the maximum allowed is of 100 quintals. The particular refined flavor and fragrance of Cannonau changes from area to area; it almost always has a warm flavor, with an aftertaste which is similar to the bitter taste of dark chocolate.
 
 

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