The Italian food is the best food in the world, and every province boats of a range of delicacies that would make a randomly chosen country proud. In this context Sardinia is no gastronomic champion, and yet it also does possess some articles of culinary pride. I must say right away that the craziest Sardinian foods were nowhere to be found despite our best efforts. These are: 1. casu marzu, the maggot cheese which features live insect larvae that jump up from time to time to threaten your eyes as you eat; 2. the snails that are borrowed underground for half a year, become fashionably rancid and then eaten in this form; 3. the sea urchins that are added to pasta and eaten in season in fishermen’s traditional restaurants. As far as I understood, the maggot cheese is nowadays illegal – you can imagine all kinds of health norms that it breaks – and so you can only buy it from under the carpet. It would not stopped me most likely – but the occasion did not present itself. Some other exotic dishes were tried though!
This account of Sardinian food is in the traditional Italian order of serving, from antipasti to pasta and pizza to main dish to the dessert.
Antipasti
In a small place on a side street in Cagliari we noticed a chance to enjoy a selection of local specialities with a choice of local wines. For me of course the mushrooms topped the list. But also ricotta fume with plum marmalade was remarkable, as well as the thinly cut pork cheeks and wonderful Sardinian casizolu cheese. There are three main sorts of red wine in Sardinia – these are cannonau, monica and carignano. This particular glass is of cannonau.
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