Sardinia Food and Wine by b&b Alchimissa

Some of the Sardinian vine varieties, such as Cannonau and probably Nuragus, are very old and can be considered autochthonous. Other vine varieties are Phoenician, Roman, Greek or Byzantine (Malvasia is an example). The origin of the Monica, Carignano, Bovale and Torbato varieties is Spanish. Some of the vine varieties come from other parts of Italy (Nebbiolo, Vermentino, Canaiolo).

There are, in all, about forty different kinds of black and white grapes that the sun and wind of the island turn into something unique. In the past decades wine production in Sardinia has increased considerably, partly because private wine companies, which are financially stable and rely on skilled staff and good equipment, have been allowed to expand.

The province of Oristano has the highest number of DOC (controlled denomination of origin) wines in Sardinia, followed by the provinces of Cagliari (12 wines), Nuoro and Sassari (7 each). Fifteen Sardinian wines are IGT (typical geographical indication) and Vermentino di Gallura is a DOCG (protected and guaranteed denomination of origin). A few of the wine cellar companies have concentrated on producing excellent wines that are not DOC in order to have fewer production and quality restrictions.

Sardinian gastronomy is closely bound to the traditions of islanders who, until a few decades ago, were mostly farmers. Dishes are still strongly linked to the natural cycle of seasons.
Simple foods such as bread, milk and cheeses, as well as roasted meats, vegetables from the garden, farm animal products and fish are important.

Dishes are rarely elaborate but they are extremely tasty because they are prepared with excellent ingredients. The extraordinary quality of Sardinian products is due to the island’s pastures, the crystal-clear sea and the air, which is kept clean by north-western winds. The smells and fragrances of the natural environment can be found in the foods.

Olives and Olive Oil

The climatic conditions and the morphology of Sardinia create the perfect growing conditions for olive trees and large areas of the island are covered with olive groves. In the last decades the quality of Sardinian oil has been, on average, very good, with some truly extraordinary oils. The highest concentration of olive groves is around Cagliari and in the area between Alghero and Sassari. The distinguishing traits of Sardinian oil are its colour (yellow, turning to green), its fruity taste ,often intense, with a strong olive flavour or with a delicate bitterness and spiciness, with an aftertaste like artichoke or almond.

Oils are usually fairly thick oil, with intermediate fluidity and very low levels of acidity. Oil is made from the Bosana, Semidana, Pizz’e carroga, Tonda di Cagliari, Nera di Gonnos, Olianedda and Nera di Villacidro cultivars. Olives have a place of honour on Sardinian tables. They are preserved in brine, dried in the sun and dressed with oil and a bit of garlic, baked in bread or used in meat and vegetable dishes.

The Saffron

70% of the saffron used in Italy is the very high quality saffron from Sardinia. It is produced in the area of Medio Campidano. Saffrons from San Gavino, Turri and Villanovafranca have been awarded PDO status by the EU.

Info about Sardinia food and wine by Bed & Breakfast Alchimissa in Torre delle Stelle, south-east coast, few kilometers far from Villasimius. Charme & relax between nature and sea.
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