A land of many flavors, simple and true as his people
The traditional food
The bread always the protagonist undergoes transformations: stale is used for suppas; large slices dipped in boiling water are drained and seasoned with tomato sauce and pecorino cheese. The bread dipped in beef broth and seasoned with fresh pecorino cheese, sour times, gave rise, put in the oven, to know suppa cooked.
The most common pasta is made with flour or durum wheat: with work similar to that of Kuskus get Fregula know, balls that are put into the oven and used for the preparation of soups, or served with sauce and cheese, Fregula incasada ,. Sulcitana island of San Pietro with the same processing is prepared cascà, much closer to traditional Arab dish to almost the same name.
With pieces of semolina pasta passed on a basket of thin reeds are obtained malloreddus, small dumplings that in the vast reaction Campidano are seasoned with a sauce made with fresh sausage and fennel; culungionis are the ravioli stuffed with cheese, ricotta or anything that is flavored with meat sauce and cheese; panadas are the cakes of dough stuffed with meat and lard, vegetables, eel.
The main courses in South Sardinia prefer the use of meat, fish, although in recent years, has found a place on the board of the Sardinians, even in areas not related to fishing activities.
The meat is usually cooked roast goats, lambs, piglets, cows, calves and lambs as well, not forgetting the game, are the protagonists of Sardinian cuisine. The cooking is usually long and the fire must be powered and controlled carefully because the cooking takes place slowly. Its widespread use throughout Sardinia is known stiddiadura, namely the use of a piece of bacon to bring down on the meat drops hot fat tended to improve the flavor and golden roast.
In areas of sea fish is, however, abundantly used since ancient times, while not electing valuable species. One of the typical dishes of Cagliari is in fact knows burrida, dogfish seafood prepared with peeled and marinated in vinegar with the addition of garlic and chopped nuts. Redfish, capons, eels, octopus, squid, mussels are some of the fish used to prepare cassola know. Soup taste great because it uses only the freshest fish, has variations depending on the locality in which it is prepared.
The mullet, gray mullet or tuna roe is another important product of the sea: you can eat, cut into thin slices soaked in olive oil or grated over spaghetti with oil and garlic. In the past it was very common use of smoked fish.
Side dishes are ideal to accompany these meals are the artichokes with thorns and without intense flavor, tomatoes, various types of rural thistles, wild asparagus, beans, mushrooms. Among the spices to flavor the dish a place of honor with saffron, myrtle, laurel and fennel.