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| Typical products |
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| Sardinian cuisine is simple and comes from the farming and dairy activities. Indeed, it is based on four elements, namely bread, cheese, milk and meat. |
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| Traditional bread |
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| The most popular bread is the one named “carasau”, thin round biscuit-like layers (yeast-free) that can be kept for long periods. As a result, it is eaten by shepherds during the transhumance, thus being the typical inland food. There are also different types of soft bread, differing in taste and smell: beside spianata Ozierese, very similar to Carasau bread, there are different kinds of crumb bread such as the Campidanese round loaf, the civraxiu and the coccoi. |
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| Sardinian cheese |
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| Sardinians have been the masters of dairy products since Carthaginians, Phoenicians, Romans as evidenced by worldwide appreciation of Sardinian cheese and award of popular DOP brand (high-quality product). Pecorino is the king of sardinian cheeses. To be defined as such, it has to be produced with sheep milk only. It can be enjoyed alone, or for seasoning. It is excellent for seasoning “malloreddus”, (semolina gnocchi - a kind of pasta - seasoned with pork fat sausage). Fresh pecorino and ricotta, another fine dairy product, are also used to make delicious pastries. |
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| Meat and Fish |
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| Meat, usually pork, is often roasted in the “a carraxu” way, an old way of cooking the whole animal wrapped in sweet herbs over a fire for four or five hours. Fish is also excellent in Sardinia: the recipes are delicious and exquisite. We advise freshly-caught fish and the typical Oristano botargo and merca. |
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| WINES |
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Typical dishes must be accompanied by typical island wine, the best being Cannonau and Vermentino. Sardinia has always boasted diffused vineyards even though cultivated in special regions. From different places were imported vines that, over the centuries, originated typical wines such as Oristano’s Vernaccia or Sardinia’s Cannonau. Vine growing developed primarily along the coast and plains; inside, along with Campidano, there are just few towns or hamlets with vine growing surface areas exceeding 500 hectares including Oliena and Ierzu, two geographic sub-denominations, along with Capo Ferrato, of Sardinia’s Cannonau.
Cagliari’s Nuragus, Gallura’s and Sardinia’s Vermentino fulfill the growing demand for fresh light wine.
ermentino is unique due to particular production rules: vineyards should be under 500 meters in height, with at least 3,300 plants per hectare and yields not exceeding three kilograms per vine. It is straw-yellow with greenish streaks, with thin penetrating smell reminiscent of the Mediterranean Scrub. Dry, with a sourish aftertaste, it is perfect for fish and tuna, cheese, botargo, the main Sardinian speciality. |
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| Sweets and pastries |
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Among the traditional sardinian sweets, the mostt common are the seadas (fresh-pasta fritters stuffed with cheese and topped with sour honey, tiricche (grape or fig-based), papassini (glace rhombus-shaped biscuits), formaggelle (round pastry of fresh pecorino or ricotta, seasoned with sugar, cinnamon, vanilla, lemon).
Buy on line
KaraSardegna.com is the easiest way to buy your sardinian products. Hundreads of traditional gastronomic products belonging to the Sardinian culture are available on line from Kara Sardegna, our shopping point at the Olbia Costa Smeralda Airport.
www.karasardegna.com |
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