Our next stop in the Tour of Italy in the Kitchen is another lush Italian island, Sardinia. Like Sicily, Sardinia resides in the Mediterranean sea and is home to its unique set of culinary likings.
Sardinia is known for its beautiful, diverse climate and culture. Rocky coasts and vast beaches; dry, windy areas and rainstorms; flat pastures and mountain range. Sardinia can’t seem to decide on a consistent identity. But that’s ok! For the Sardinian diet and foods, that means options are plentiful and varied.
Unlike Sicily’s reliance on seafood, Sardinia takes pride in its abundant meats, breads, and cheeses. Sardinia has had a tumultuous history, filled with seaborne invaders and hostile takeovers. Many Sardinians fled coastal regions for safer inland living. You’ll find local specialties in roast suckling pig, lamb, horse, and even pig-blood sausages! Certainly not a place for the timid palette.
On the other hand, some of Italy’s most famous ingredients are Sardinian specialties. Most Italian Pecorino Romano and Sardo, which are hard, salty sheep’s milk cheeses, are made in the island of Sardinia. Pasta is also highly prevelant throughout Sardinia. But instead of traditional shapes like spaghetti and linguini, Sardinians often eat small, round-shaped pasta like Fregula and Malloreddus.
Did you know that the Sardinian diet has also been linked to a long life expectancy, with a high number Sardinians living to more than 100 years old! The island has been praised by National Geographic as a “Blue Zone” where people often live to much be much older and healthier!
What unique foods Sardinia offers, and mere miles off of the coast of Italy! Thanks for stopping by on another part of the tour. Join us again soon as we explore other culinary regions of Italy. And as the locals of Sardinia say, “a Chent’Annos” (“May you live to be 100”)!