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The unique gastronomy of Sardinia and gastro tourism

Sardinia – one of the two largest Italian islands, which is located to the west of mainland Italy, in the center of the Mediterranean Sea. Unlike its nearest neighbor, the French island of Corsica, whose territory consists of three-quarters of large mountain ranges, the mountainous landscape of Sardinia is rather flattened. The sparsely populated areas of the island are characterized by pristine beauty: they abound in dense forests and natural reservoirs bordering small desert areas. The uniqueness of the nature of the island in its exquisite simplicity and naturalness. And as you know, it is nature that determines the cuisine of the territory. In the case of Sardinia, this is especially true.

Italy
Worldwide, Sardinian gastronomy is known as the “kitchen of long-livers”: it has been scientifically proven that sardis (not to be confused with sardines!) Live a longer and healthier life. Of course, not only the gastronomy of the region influences this peculiarity: its role is played by a favorable climate for living, proximity to the clean sea, the leisurely lifestyle of the inhabitants of the island, and also — where without it — genetics. And yet it is the kitchen that deserves special attention. The uniqueness of Sardinian gastronomy is not the use of new technologies or special ingredients, but quite the opposite: its basis is made up of high-quality, natural products and respect for the centuries-old traditions of cooking.

The gastronomy of Sardinia at the same time and is similar to the usual Italian cuisine, and differs from it. As in mainland Italy, home-made cheeses are valued on the island: Pecorino, Kalju and Pecorino Sardo, from milk of exclusively Sardinian sheep. Cheese is an important ingredient in traditional Sardinian desserts: it is added as a filling to fried Seadas patties and pardullas, the traditional Easter delicacy of the region.

The usual spaghetti is replaced by dry and fresh pasta of unusual forms: mallodus, resembling dumplings in shape, kulurgionjes, common in the province of Ogliastra, a type of ravioli, soup noodles filindeus, characteristic of Morgonjori commune in the form of rings lorigittas in the shape of rings, and finally, dry pasta in the form of rings, and dry pasta in the shape of Morgonjori and Lorigittas pasta in the shape of rings, and finally, dry pasta in the form of rings, and finally, dry pasta. Sardinian equivalent of risotto, which can also be used as a side dish or added to the soup.

The favorable geographical position of Sardinia determines the abundance on the tables of the Sardis, as well as on the menu of local eateries and restaurants, fresh fish dishes and sea reptiles. Grilled shellfish, eel, sea bass or bream, tuna in different variations, snails, sea urchin, scallops and Sardinian delicacy of bottarga, dried tuna caviar or mullet are the favorite treats of tourists tired of endless pizzas, pins, pasta and lasagna.

Special attention deserves Sardinian bread Karasau, which is still prepared according to the recipe of the ancestors. Because of its weightlessness and ringing crunch, Karasau became known as the “musical paper”. According to legend, long before dawn, women from all over the area gathered and prepared the dough and before sending it to the oven, they prayed that the bread would come out good. Then they sat for hours at the stove and in the morning silence shared stories and secrets. After roasting, an airy crisp bread appeared on the tables, a symbol of taste and generosity, which retained its freshness and flavor for several days. Bread Karasau today is an important attribute of the meal of the Sardinian family.

Finally, Italian gastronomy is impossible without wine. This is especially characteristic of Sardinia: almost every corner of the island has its own winery. Although you can endlessly sort out grapes, talk about aging and technology, about a single Sardinian wine can not be forgotten. Sardis know for sure that the cannonau wine with a three thousand-year history is an invariable part of the “long-livers diet”. Kannonau is a black grape variety common in the northeastern provinces of the island. The secret of the “elixir of life”, as it is often called, is in its unique composition – it contains three times more antioxidants than other varieties, which brings ten times more benefits to the cardiovascular system.

Thanks to the original recipe, high quality products and centuries-old culinary traditions, Sardinia has gained popularity among gastroenthusiasts and has become an important point on the map of gastronomic tourism, especially popular in the past few years.

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