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RECIPES FROM SARDINIA
Sardinia has a mainly pastoral economy and more than half of the island is suitable for grazing. Ewes milk is used to make the famous Sardinian cheese (pecorino) with its pronounced flavour. The Sardinians often cook their meat over hot embers, under a layer of earth and the pecorino cheese is used to flavour numerous dishes. Specialities include culingiones, the roussette (burrida). smoked ham of wild boar (proscuitto di cinghiale) and a strong meat stock with semolina balls (succutundu). Taste one of the the local wines, red or white: Nuragus and Vernaccia (dry white wine from the Oristano region, which is taken as an aperitif) are the best known.
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