| You can taste various
dishes made from local farm produce, as well as, of course, the
seafood fare. They are recipes prepared with simple ingredients,
garnished with aromatic herbs, which are in abundance in Sardinia.
Among first course possibilities we find the “malloreddus”,
small Sardinian gnocchi prepared with bran flour, “clurgionis”,
ravioli filled with ricotta, cheese or potatoes and flavoured
with fresh mint, “sa fregula sarda”, a dish considered
native, but clearly resembling the traditional Tunisian favourite
“couscous”, being made up of tiny grains of wheat
cooked in stock and served with different types of clams and mullet
roe.
Second courses are most often formed of meat roasted over the
spit and covered with mirto branches. Among the best examples
are suckling pig, young goat or lamb, placed on trays, in some
local taverns, served inside “su talleri”, chopping
boards made of cork bark.
Not to be forgotten are the classic mixed grills of fish, made
up of: gilthead, sea bass, white bream, mullet, king prawns, cuttlefish
and eel, freshly caught, of course, by local fishermen.
Naturally, to make a mouthwatering lunch, an excellent local wine
is also required. Among the most renowned we recommend a good
Cannonau from Castiadas for meat-based traditional Sardinian meals
and a top quality vermentino if the meal is entirely fish-based.
The wines are produced and distributed by the local wine consortium
of Castiadas and by a few local growers.
The side-dishes are very numerous: hams, salamis, olives and many
varieties of cheese.
Lunch is finished off with traditional sweets and cakes such as
ameretti biscuits, “foramgelle” (sweet cheese pastries),
and the classic “Sebadas” fritters, filled with cheese
and covered with honey.
Finally, no Sardinian lunch is complete without sampling a little
local eau-de-vie known as “filu e ferru” or the increasingly
famous red or white mirto liqueur. |
