The Italians make eating an art; for the Sardinians, the food, the preparation, and the savoring is not only an art, it is a way of life. They call it “cibo genuino” genuine food, because for many it is grown or raised by themselves and their family.
While fresh fish, octopus, shrimp, mussels and clams etc is quite common in Sardinia, historically, Sardinia is known for it's cheese and game.
A typical lunch or dinner in Sardinia begins with appetizers such as prosciuto crudo (raw ham) and melon, salami, cured olives and various cheeses. These may sound familiar to anyone who has already experienced Italian appetizers on the mainland. Remember however, the “genuine food” factor; the flavor is incomparable.
The most sought
out pasta dish in Sardinia is called Culurgionis. They are unique
ravioli-like pastas with a filling made of sautéed onions and garlic,
potatoes, eggs, grated pecorino and parmesan cheese, dried mint and a
few extra secret ingredients known only by the Sardinian women making
the dish. They can be served alone with olive oil or most commonly with
a simple yet flavorful tomato sauce. Making them could be a half-day
affair, yet the flavor remains a memory for life.
Main dishes in the Ogliastra region include goat cooked slightly above the fire embers, pig on a spit, and lamb cooked until golden with a slight crunch. The meats are positioned above a fire of myrtle sticks (myrtle is a small berry similar to blueberries). According to Sardinian tradition, the myrtle sticks enhance the flavor of the meat.
Accompanying the meat is a crisp garden salad or fresh seasonal vegetables tossed in olive oil and slightly salted.
All tables are abundantly set with pistoccu; flat crisp bread also called carta da musica (music paper) because of the sound it makes when broken and eaten plus bottles of Cannonou, the native red wine of Sardinia.
A meal will always end with the fresh fruit of the
season; oranges and tangerines in the winter and figs and watermelons
in the summer. You may also indulge in a sebada; a thin-crusted pastry
stuffed with sweet cheese, ever so slightly fried and topped with a
dabble of honey.
The meal won’t be complete without a steamy espresso and a sip of mirto. Mirto? Ask any Sardinian for a shot and you could make a friend for life.