Typical dishes in Sardinia, what to eat for a typical holiday on the most famous island of Italy, from suckling pig on a spit in la Fregola to Malloreddus, Sardinian gnocchetti, read here.
When you get in Sardiniaas soon as you get off the ship you breathe a different air, a unique perfume of its kind that smells of salt, juniper and myrtle. Sardinia always welcomes me like this and it is only the beginning of a journey into the aromas and flavors of the typical dishes of this extraordinary land. Here are some typical dishes that you absolutely must try.
Malloreddus
The malloreddus, or the classics Sardinian dumplings, are the most prepared traditional dish in Sardinia even during holidays and festivals. The ways to cook them are really many and vary from area to area. The classic ones are the malloreddus alla campidanese prepared with a Sardinian sausage ragout. The secret, towards the end of cooking, is to add basil and a sachet of saffron diluted in a glass of water. Once ready, add some pecorino flakes, obviously Sardinian.
culurgiones
The culurgiònes (stuffed ravioli) are another traditional Sardinian dish not to be missed. The area of ​​origin is Ogliastra, but they can be found almost everywhere and there are many variations. The characteristic of these ravioli is the particular spike closure made strictly by hand. The typical filling is the one with pecorino, mint and potatoes. They are served simply with a sprinkling of pecorino cheese or with a tomato sauce.
Fregola with arsalle
The fregola is a type of durum wheat semolina which has the shape of small balls, similar to couscous but a little coarser. It is very versatile because it is also perfect for fish or meat soups. A variant found in almost all typical restaurants is the one with clams or le clams served on a bed of carasau bread.
Suckling pig, kid and lamb
Perhaps the symbol par excellence of Sardinian cuisine is him, the suckling pig it must be about 4/5 kg and is cooked slowly on the spit. After cooking it is flavored with myrtle or rosemary.
In addition to suckling pig, among the Sardinian specialties that represent one of the oldest traditions of the island, there are also goat and lamb meats. The preparation is like that of suckling pig: on the spit with the addition of rosemary or myrtle. In addition, the lamb is also the basis for the panadas, a kind of savory pie filled with lamb, potatoes and dried tomatoes. Again there are many versions, for example lamb can be replaced by eel or pork.
Seadas and other sweets
The seadas is the best known dessert, even if it was originally considered as a second course as the main ingredient is the cheese. The seadas is a large fried “ravioli” stuffed with fresh pecorino, lemon or orange zest and sugar. It should be served hot with a sprinkle of sugar and a shower of honey.
During the holidays, at the end of the meal, it is customary to serve sweets and pastries of various flavors on large trays (almonds, raisins, honey or cheese). I was lucky enough to attend a couple of weddings and even today, the day before, the sweets to be served to the guests are prepared by hand. There are an infinite number of sweets that we change name according to the area of ​​Sardinia, but in all cases they are beautiful to look at and obviously also delicious. These sweets can be found in all the shops that sell typical products.
Wines, Ichnusa and Mirto
A good glass of wine can never be missing to accompany meals. Undoubtedly among the most famous red wines there is the Cannonau, while among the whites the Vermentino di Gallura DOCG. In addition to wine, Sardinia is also a producer of the very famous Ichnusa beer.
Obviously, to finish with a flourish, you can never miss a glass of white myrtle or the classic dark one.
