In Sardinia more people live to be 100 or older than anywhere else in the world. And as a scientific study has shown, this longevity is attributable not to the Sardinian gene pool but rather to the island’s relaxed and healthy lifestyle. But by no means do Sardinians live like monks. Indeed, Sardinia is an earthly paradise for people who love fine food, including fragrant bread fresh out of the oven, delectable skewered meats roasted over an open pit, spectacularly fresh seafood, countless varieties of Sardinian Pecorino cheese, not to mention fresh fruits and vegetables directly from the grower and of course full-bodied wines. Sardinian cuisine is famed for its use of fresh, in-season ingredients from the Mediterranean region. And what could be better than enjoying a glass of Sardinian red wine while you wait for your pasta, porchetto or arragosta and pick out words you understand from the undercurrent of neighboring conversations. Memorable too are visits to Sardinia’s cantina sociale where local wines, including Grappa, are produced and sold.
Among Sardinia’s many outstanding culinary specialties is sa buttariga (popularly known as bottarga) which is smoked mullet caviar. This delicacy is usually served as an appetizer, thinly sliced and marinated in olive oil. Many Sardinians also eat their spaghetti with the delectable bottarga.
Sardinia’s best known bread is aptly named carta di musica (music paper), a dry, light, hearty and extremely thinly sliced shepherd’s bread composed of rounds of superimposed crispy layers of dough. When shepherds combine this delicacy with tomato sauce and egg, it becomes pane frattau.
To make carne a carraxiu (buried meat), a suckling pig, lamb or calf is laid in a hole dug in the ground and covered with aromatic myrtle leaves. At the end of the process, firewood is laid on top, which gradually cures the meat. A truly succulent delicacy for meat enthusiasts!
Sardinia’s delicately flavoured sheep’s cheese Pecorino is now exported all over the world. Authentic Pecorino is made without any anomalous ingredients such as cow’s milk (instead of sheep’s milk). The most famed Sardinian cheese is smoked, spicy and sharp Fiore Sardo, which is aged over a long period.
