If you want to understand how Sardinian think and live, nothing is better then to cook ancient traditional recipes with a local chef. Fresh vegetable from the organic… Read more “Food Tour: eat and cook like locals do”
Looking for fresh, local and sustainable food? Farmers markets are the right choice. Most of the villages have their own market once a week. Not just places… Read more “Farmers markets: the favorites of the locals”
Better avoid the seafood restaurants when the wind is strong. The fishermen do not work with the rough sea
Sardinia is one of the Blue Zones in the world, with a huge part of the population living beyond 100 years old. Experts say it’s because of the… Read more “Which red wines? Here are 5 excellent ideas”
Luciano grows up in Rome and moved to Olbia 30 years ago to live by the sea with his Sardinian wife. Author of two books about Mediterranean fish and about the infamous Olbia mussels and clams, you can call him a foodie, he won’t get upset. Nowadays he takes tourists and locals on short cruises and manages culinary experiences where he cooks traditional recipes in innovative ways.
His 5 Tips
1. Pick up Fresh Fruits
Sardinian fruits are fantastic, and one of the most pleasant of activities is walking around the countryside and pick up fresh fruits straight from the plants.
2. Cheese and Salami
Sardinian cheese, especially Pecorino (from sheep’s milk) is among the best in the world and is very easy to find it around, but strolling in a local market and taste some of them with dry sausage and salami is fantastic!
3. Eat Local Fish
Mediterranean sea has a large variety of fishes, and often the smaller is the best. Try Triglia (Red Mullet) fried or with a tasty tomato sauce: you won’t be disappointed!
4. Eat Raw Mussels
Only the bravest tourist have the guts to eat raw mussels, but we have to tell you a secret: they are better than oysters!
5. Hand Made “Carasau” Bread
Once the bread for the shepherds (going away from the villages with sheep for a long time) as it can last for weeks or even months, is a fantastic resource nowadays. You can use as a regular bread or make up new fantastic recipes for it!
Lo Squalo Restaurant is eally romantic at sunset: in the background, the island of Tavolara becomes pink then the sky is filled with stars and the moon… Read more “Lo Squalo: a seafood restaurant by the sea”
Join a Wine Tour with Ecosport Sardinia! Discover the vineyards and the cellar with the local winemaker. Bottle, cork and label your own bottle of wine and… Read more “Wine Tour: enjoy cellar and vineyards”
The artisan dairy Erkìles di Giovanni Agostino Curreli is the first company in Sardinia to receive the “Vegetarian Quality” certification for the production of pecorino cheeses using… Read more “Vegetarian cheeses into the future”
Olbia has wonderful cafes in every neighborhood. Depending on the time and the season you can choose to enjoy a cappuccino, an espresso, an iced coffee, an… Read more “The 5 best coffee shops in Olbia!”
Up until 50 years ago, most people had their vineyard for wine, their sheep for cheese, their bread oven. Today it has changed a bit, but everything is working only for quality. The fact that we live in an isolated island in the middle of the Mediterranean sea has protected several incredible products from modernity, there are things that exist only in Sardinia!
Join a tour at Ecosport Sardinia to discover the tradition tasting amazing food and wines
Our 5 Tips
Pecorino has a very old tradition together with the breeding of sheep, in our days the sheep still live wild on the island and eat a huge variety of seasonal herbs. It is made in two versions: young or aged. The young Pecorino Sardo PDO is about 1-2 months, while the aged one is more than 6 months old.
The bottarga is obtained from the eggs of the mullet. It is massaged by hand to eliminate air pockets, then dried and seasoned with sea salt for a few weeks. The result is a hard, dry slab covered with natural egg coating. Excellent scratched on spaghetti or sliced with fresh tomatoes.
It is thin and crunchy bread cooked in the oven, made with durum wheat flour, salt, yeast, and water, then separates it into two sheets that are cooked again. The recipe is very old and was invented by shepherds, who stay away from home for months. The “Carasau” bread can last up to a year without any chemicals.
Ricotta is a cheese made from sheep’s milk, cow’s or goat’s whey left over from cheese production. It is excellent with oil and salt or with honey or jam. It is highly perishable so it is better to eat it in a few days. However, it is also produced in smoked varieties that are conservable for much longer.
5. Olive Oil
The olives here are of a small and green variety. It is made anywhere on the island with a slight difference between each area. Cold pressing is the most important feature. Our oil is delicate and subtle, perfect with fish recipes, ricotta and obviously bread. We are used to cooking “Carasau” bread with oil and salt, so it became the “Guttiau” bread.
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