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Golfo Aranci Excursions

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Via del Lungomare,

07020 Golfo Aranci (SS)

 

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The flavors of Sardinia: what and where to eat

11/07/2024 16:27

Sergio

The flavors of Sardinia: what and where to eat

A comprehensive guide on where to enjoy the best dishes in Sardinia: From seafood specialties to traditional delicacies, we accompany you on your journey.

Scopri la magia della Costa Smeralda, da Golfo Aranci a Porto Cervo, con le sue spiagge paradisiache e i tour in barca nell'Arcipelago di La Maddalena. Pianifica la tua vacanza esclusiva in Sardegna!

The flavors of Sardinia: what and where to eat

 

A comprehensive guide on where to enjoy the best dishes in Sardinia:

From seafood specialties to traditional delicacies, we accompany you on your culinary journey.

 

When you imagine a vacation in Sardinia, it is inevitable to think of the breathtaking beaches, the unspoiled nature, and the fascinating historical and architectural heritage left behind by the various peoples and colonies that once inhabited the island. But let's face it: one of the first things that comes to mind is food. Sardinia is not only a paradise to explore, but also to taste!

 

This island of shepherds and navigators is famous for its ancient gastronomic tradition, so much so that its typical products have become UNESCO intangible heritage, contributing to the renowned Mediterranean diet. Ready to immerse yourself in a virtual tour among Sardinian flavors? Fork in hand, let's go!

 

 

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Carasau Bread: Music for the Palate

 

Our journey begins with carasau bread, also known as "music paper" for the crunchy sound it makes when broken. Made from durum wheat flour, water, salt and yeast, this bread has a unique fragrance due to its long rising and baking in a wood-fired oven. Traditionally, it was the food of shepherds during transhumance. Today, it is a light snack or the base of many typical dishes.

 

Carasau bread can be enjoyed in many variations: with oil and salt for a simple but tasty snack, or enriched with fresh tomatoes, pecorino cheese and a drizzle of extra virgin olive oil for a tasty appetizer. Another popular version is pane frattau, where carasau is softened with broth, layers of tomato sauce and a poached egg on top. Each bite tells a story of tradition and simplicity.

 

Malloreddus: The Sardinian Gnocchetti.

 

Among pasta dishes, malloreddus (or Sardinian gnocchetti) are a must. Made with semolina flour and water, they are shaped like small shells. Served with sausage ragout, saffron and pecorino cheese, malloreddus alla campidanese are a must.

 

These delicious gnocchetti are often prepared during festivals and festivals, where the community gathers to share this delicacy. If you want to try them at home, we recommend accompanying them with a glass of Cannonau, a Sardinian red wine that enhances the flavor of the dish. Another way to enjoy them is with a simple tomato and basil sauce, which enhances their texture and delicate flavor.

 

 

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Culurgiones: Fagottini d'Arte

 

Culurgiones, typical of Ogliastra, are small bundles filled with potatoes, pecorino cheese, garlic and mint. Closed by hand using a technique reminiscent of an ear of corn, they are a work of culinary art. Perfect with a drizzle of oil or a beef ragout, they are a treat not to be missed.

 

The preparation of culurgiones is a true ritual, handed down from generation to generation. Each family has its own secret recipe and its own way of closing the dough, which gives the bundle a unique shape. In some areas, they are served with a simple tomato sauce, in others with melted butter and sage. Their delicacy and mix of flavors make this dish an unforgettable experience.

 

Fregula: Sardinian Cous Cous

 

Fregula, similar to cous cous, is made of durum wheat semolina and roasted in the oven. Often served with arselle (clams), fregula is a versatile dish that goes well with meat, fish or vegetables.

A typical dish is fregula con arselle, where small balls of pasta are cooked in a fish broth and served with fresh clams and parsley. Another variation involves the use of seasonal vegetables, such as zucchini, eggplant and peppers, for a richly flavored vegetarian dish. Roasting the fregula gives the pasta a unique texture and slightly nutty flavor, which goes perfectly with any sauce.

Porceddu: His Majesty the Piglet

Porceddu is the king of Sardinian main courses. This suckling pig, cooked on a spit for hours, has the most tender meat and a crispy crust. A dish that awakens all the senses and represents Sardinian cuisine to the world.

The preparation of porceddu takes time and dedication: the suckling pig is flavored with herbs such as rosemary, myrtle and sage, and cooked slowly over wood embers. The result is juicy, flavorful meat with a crisp, golden crust. It is often served with roasted potatoes or grilled vegetables, and accompanied by robust red wines such as Cannonau or Carignano del Sulcis.

 

Porceddu: His Majesty the Piglet

 

Porceddu is the king of Sardinian main courses. This suckling pig, cooked on a spit for hours, has the most tender meat and a crispy crust. A dish that awakens all the senses and represents Sardinian cuisine to the world.

The preparation of porceddu takes time and dedication: the suckling pig is flavored with herbs such as rosemary, myrtle and sage, and cooked slowly over wood embers. The result is juicy, flavorful meat with a crisp, golden crust. It is often served with roasted potatoes or grilled vegetables, and accompanied by robust red wines such as Cannonau or Carignano del Sulcis.

 

 

Seadas: Final Sweet

 

To finish, seadas are a typical Sardinian dessert consisting of a ravioli made of semolina flour and lard, filled with fresh cheese and drizzled with honey. The contrast between the sweetness of the honey and the saltiness of the cheese is irresistible.

Seadas are a dessert that combines simplicity and flavor in a perfect way. The fresh cheese used for the filling can vary, but it is usually a young pecorino that melts slightly during frying. The honey, often strawberry tree honey, adds a touch of sweetness that balances the flavor of the cheese. This dessert is perfect enjoyed hot, freshly fried, to best appreciate the contrast of textures and flavors.

 

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Where to Eat in Sardinia: Our Recommendations


Located in Golfo Aranci, in the province of Sassari, Ristorante Pizzeria Chiaro di Luna offers a cozy atmosphere just a few steps from the sea. With seafood and meat specialties, the restaurant uses selected, high-quality raw materials. The menu varies daily according to the catch of the day. The pizzas, baked in a wood-fired oven, are another highlight.


Other Recommended Restaurants:

Sa Domu Sarda in Cagliari, for an authentic Sardinian dining experience. Enjoy dishes such as zuppa gallurese and fish soup, prepared according to traditional recipes.
Il Refettorio in Alghero, for traditional dishes in an elegant setting. Don't miss their version of porceddu, cooked to perfection and served with seasonal side dishes.
Agriturismo La Quercia in Arbus, for a gastronomic experience surrounded by nature. It offers a set menu that changes with the seasons, ensuring freshness and authenticity in every dish.
We hope this guide inspires you to discover the authentic flavors of Sardinia during your next visit. Enjoy your meal and happy vacations!


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The flavors of Sardinia: what and where to eat

The flavors of Sardinia: what and where to eat

Sergio

11/07/2024 16:27

A comprehensive guide on where to enjoy the best dishes in Sardinia: From seafood specialties to traditional delicacies, we accompany you on your journey.

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