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6 Slow Food Presidia in Sardinia 0 Comments

6 Slow Food Presidia in Sardinia

Slow Food is an International Non-Profit Association, (name that highlights its clear contrast with the term Fast Food), committed to restoring food to its proper significance. It operates in 150 countries to support good, clean and healthy, in harmony with the environment and ecosystems, with a very strict production technical specification, to safeguard product quality.

Sardinia was awarded 6 Slow Food presidia:

  1. Fiore sardo cheese

The generous taste of Fiore Sardo cheese has passed through thousands of years reaching us unchanged. It was the cheese par excellence of the Sardinian shepherds, the kind of cheese that prevailed. It is a noble, ancient cheese, with a strong personality with its organoleptic roughness, especially when it goes through a long seasoning. 

  1. Casizolu Cheese 

The pear-shaped cheese of Montiferru, a corner of central-western Sardinia, which takes its name from the homonym massif, produces an ancient and precious cow milk cheese with stretched texture: the Casizolu. It suits every type of dish: when low seasoned it is also great griddled. Well-seasoned is grated on tripe or added to the meatballs' mixture. It is traditionally made by women.

  1. Pecorino di Osilo Cheese

It’s different from Sardinian pecorino because it has a smallest and tallest shape and retains its softness, deriving from pressing, even after the ageing. It has the typical scent of sheep's cheese: notes of wool, dry wood and, in some cases, of aromatic herbs. On the palate it is buttery, melting, with notes of toasted hazelnut. Ricotta mustìa is made from its processing whey: a good ricotta, both fresh and seasoned, in the shape of a flattened loaf with an amber colour and an intense, fresh and slightly smoky flavor, hence the name “mustìa”.

  1. San Gavino Saffron

It has organoleptic properties unique in the world that deserved the recognition of the Protected Designation of Origin (PDO), for its colouring power, its flavour its aroma and for  its therapeutic properties. The saffron of San Gavino Monreale is traded in stigmas. It has a brilliant red color, an extraordinary scent and a definite taste.

  1. Sa Pompìa: the unique citrus of Sardinia

It is a variety of citrus growing exclusively in Sardinia, in the province of Nuoro. It looks more like a cedar than a lemon, is as large as a grapefruit, but born from a thorny tree recalling the orange.

  1. Razza Sardo-Modicana Dei Bovini

“[…] the meatballs … filled my professionally carnivorous mouth with a thick, warm, spicy, juicy wave of masticatory pleasure… my taste buds already subjugated by the virile rigor of the meat…” (Muriel Barbery)

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written by Daniela Toti

photo credits Laura Mor

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