5 Island’s Delicacies 0 Comments
Are we planning to go to Sardinia on vacation, but does a hidden thought make us hesitant? It’s “How do you eat in Sardinia”? Gabbiano Azzurro Hotel & Suites will take care of it by reassuring you because with us it’s not-only-sun-sea-sand but also the excellence of food and wine, which can be appreciated at the Beach Risto & Bar during the day and at the Blu Restaurant in the evening. In addition to what has already been highlighted in a previous article of 9 Sardinian Food Specialties, where we spoke about Bottarga, Wines, The Myrtle, Beer, the Sardinian Grappa Filu e’ Ferru, Sardinian Bread, Pasta, Pastry Art and Cheese, today we are recalling other delicacies.
What do you imagine is a snack? That thing you eat when you're peckish but you don't want to eat much not to spoil your appetite for meal, but just enough to close that pit in your stomach? Not in Sardinia, where snack is a serious matter! While you delight yourself with salami and cheese appetizers, the cooks are working on two wonderful winter specialties: sheep in a coat and pork cabbage. These are two broth soups of Sardinian agro-pastoral culture of which it is really worth giving details... which here they call, precisely, Snack.
The history of rice in Sardinia begins with the Spaniards, who had known it during the Arab domination. According to historians, rice was already consumed in Sardinia in the seventeenth century, but it was a product for the banquets of the nobles, not for the common people, who ate what they cultivated or raised.
This traditional Sardinian dish is so typical and particular that it is worth knowing and tasting it. “Sa Cordula”, one of the most authentic Sardinian dishes, is second only to the Sardinian “porcheddu”.
The history of olive cultivation and grafting on wild olive trees is interesting, documented since the Middle Ages in monasteries, where olives and oil were also used as healing ointments and in sacred rites.
The octopus’ sandwich (su paninu a pulpu) is the most famous street food in Sardinia, where it can be tasted in village festivals, particularly in seaside resorts. In Golfo Aranci it is very famous and very tasty.
“I need to know the history of a food. I need to know where it comes from. I have to imagine the hands that have grown, processed and cooked what I eat”. (Carlo Petrini Slow Food President)--
Written by Daniela Toti