The Mediterranean diet: how people really eat in southern Sardinia
The Mediterranean diet is UNESCO heritage. In southern Sardinia its most authentic version is still lived: local ingredients, slow times, measured portions.
Storie, approfondimenti e curiosità dal sud della Sardegna e dal Cormoran Resort Villasimius.
The Mediterranean diet is UNESCO heritage. In southern Sardinia its most authentic version is still lived: local ingredients, slow times, measured portions.
Oltre al mirto, la Sardegna ha una ricca cultura di distillati: filu ’e ferru, abbardente, liquore di corbezzolo, finocchietto. Piccola guida ai “fine cena” sardi.
Thin pastry, fresh cheese, honey. Seadas are the Sardinian dessert par excellence. Why there are two schools (seadas vs sebadas) and how to recognise a good one.
Record polyphenols, millennia-old origins, full character: Cannonau is Sardinia's great red. Also linked to the longevity of the Sardinian Blue Zone.
Fresh, mineral, aromatic: Vermentino is the white wine that best tells the story of coastal Sardinia. Origin, styles, pairings.
La bottarga di muggine è il “caviale di Sardegna”. Dietro il suo prezzo c’è una filiera antica, un ecosistema unico e una lavorazione ancora in gran parte manuale.
Crisp, thin, amber: pane carasau is the shepherds' bread that has become a cult object of contemporary cooking. History and current uses.
Hand-rolled toasted semolina pearls, cooked in fish broth or with tomato. Fregola is one of the oldest pasta shapes in the Mediterranean.
Culurgiones are the symbol dish of Ogliastra: ear-of-wheat ravioli, closed by hand one by one. Behind that pinch lies a whole culture.
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