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ricci pane fregola-sarda vino mozzarella
The 'ABC of Sardinian cuisine

Bottarga: The roe is a food made from fish eggs, extracted without being damaged, salted, pressed and dried. This seafood specialties can be made with mullet roe (also called gray mullet), or tuna, or ling (a kind of cod fish) and vary color and flavor. It 'a food rich in proteins and fats, including the all-important omega 3 useful for the prevention of cardiovascular diseases.

The mullet roe has an amber color and a delicate flavor. The most important center of production is in Cabras (that celebrates it with a festival).

The tuna roe, produced in Carlisle, is dark in color. The ling roe is produced instead in Alghero, of an orange color and a flavor less decisive than the bottarga of mullet and tuna.

Great appetizer if combined with a side dish of artichokes, or celery, and a little olive oil, it becomes the protagonist in the first and second courses, even if used only as seasoning. It can be eaten thinly sliced or grated, giving the palate all the flavors of the sea.

Bianchetti: produced all over the island, they are a sweet made with egg whites, sugar. They look like meringues but are different because they are worked with almonds and, once ready, decorated with colored beads. Will be a pleasing and suitable sweet for any occasion or festival.

Sea urchins: Sea urchins are marine organisms belonging to the Phylum of the Echinoderms family. Of the sea urchins is consumed the orange pulp inside. The sea urchins give their maximum taste eaten raw, at the most with a drop of lemon juice, and making "scarpetta" (that is by collecting the pulp inside the urchin with a piece of bread). In the period from March to May there is a tradition to go to the beach armed with scissors, white wine and loafs of bread to make a real picnic by the sea, to eat freshly catched sea-urchins. But they are also very good if used as dressing to spaghetti.

Porcheddu: The meat dishes are the ones that are most linked to the tradition of Sardinian cuisine. Among them famous is the "porcheddu", a roasted suckling pig. There are various ways to roast it, and perhaps the most curious is to bury the pig with fire and embers burning above. Most probably this system had the purpose to hide the "stolen" pig while cooking it. But the traditional method is to spit-roast it, two meters away from a high flame, and turning it over from time to time. During cooking one drips fat over it from a piece of lard heated heated on the fire, to to give the rind a red-brown color. 

Carasau: traditional  Sardinian Long lasting bread. Local shepherds always brought with them on the long transhumances. The dough is made from wheat flour, bran, yeast and water, is rolled into a thin circular plate and baked in a wood oven. If it is warmed over and then seasoned with salt and olive oil, you will get the guttiau bread. 

Culurgionis: typical culinary specialty of Ogliastra, is also called culurj?nes, culurjonis, culirj?nis, culunj?nis, culinj?nis, culurzones. They are ravioli filled with potatoes, having the shape of an ear of corn. The recipe often includes the addition of mint into the dough. Originally they where served with olive oil, nowadays are seasoned with tomato sauce and plenty of grated pecorino.

Seadas: Also called in the Sardinian language sebada, seatta and sevada, is a typical dish of Sardinian tradition, based on semola and fresh kneaded cheese (now with lemon peel or orange). Seadas are now produced all over the island, but the handcrafted continue to be produced mainly in areas with pastoral economy, and especially in Barbagia. There are basically two types: with cooked cheese or with uncooked cheese (the latter called the "mandrona", that is the "lazy" way). According to some sources, the term seada could come from the animal fat which, originally, was used for cooking the plate, that is "ozu seu", derived from sheep fat. The recipe calls for fryingin olive oil  seadas that are finally seasoned with honey or sugar.

Cheese Casu martzu: It is also known as Casu m?chidu, Casu modde, Casu Becciu, Casu Fattittu, Casu giampagadu, cassu attu, Casu cunditu, Casu Marzu (according to the historical regions of the island). It has a Sardinian food: thas is sheep cheese colonized by Piophila casei, the dairy fly . It is also produced in Corsica, where it is known as casgiu merzu.

The production period is spring and summer. In the natural way it is obtained using the casei Piophila whose eggs, laid on the whole pecorino. Once the larvae are born they take nourishment from the same cheese and with their enzymes transform the pecorino cheese dough into a smooth paste. When the cheese is mature (three to six months) the form is opened and its interior is composed of a homogeneous yellowish color cream with a very distinctive and pungent flavor.

The technical standards adopted by the European Union does not allow its production and marketing in the E.U. is prohibited by law, because it is inconsistent with the health rules laid down by the EU.

The Sardinia Regional Authority, in order to preserve this product, has included it in the list of traditional Italian food products: this recognition certifies that the production is encoded for over 25 years so that the Region can apply for a derogation from normal health and hygiene regulations.

The Casu Marzu, cheese much appreciated by the island inhabitants, has now entered into the database of traditional food products of the Italian Ministry of Agriculture, Food and Forestry. Is among those who that the Regione Sardegna wants to protect and the European Union was required to safeguard the DOP appellation of origin Casu Martzu and protect it from the food piracy.

Fregola: Succu, Ambus, pistiddi, casc?, fregua, freguedda, pistitzone, ministru, fregula according to the place of production. In Sardinia you will find it everywhere. Etymologically, the name seems to go back to the Latin "ferculum": crumb. Sardinia is historically a large producer and, at least from the tenth century, an exporter of pasta. Some shapes of Sardinian pasta, are of really of ancient origin, as fregula that goes back to the the Punic era. It reminds a little of the couscous of the Middle East but is coarser and even larger (from 2 to 6 mm).

Fregula is made from a dough of durum wheat semola and water and, worked by hand, forming small balls, and is used to prepare a wide variety of foods. According to the Sardinia area it can be served with a clam soup or with mutton broth, or simply sprinkled with pecorino.

Civraxiu: The civraxiu (or even civraxu or civ?rxu) is a typical Sardinian bread native of Sanluri, a town of the Middle Campidano. The name comes from the Latin cibarius, namely "food par excellence". It is a durum wheat bread, with a characteristic smell of bran, a crisp crust and a soft crumb. Thanks to its preparation and to its ingredients, it remains good and soft for a long time and, in the past, was prepared once a week. Consumed daily, during the work in the fields, it has long been considered the staple food of the peasants. The traditional ingredients are: durum wheat, wheat flour, salt, water and natural yeast (in Sardinian: su frommentu), which is renewed daily. After the first rising and the hand sizeing of the dough, the civraxiu is placed, for a second leavening, inside baskets covered with sheets of linen or cotton which absorb moisture and, therefore, give the typical color of the crust during the cooking.

 

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