Sardaigne
Le Pain et La Pate
Gemellati con
Food, Spirits & Wine
One
of the main Sardinian dishes, is made only with durum wheat flour although
many Sardinian towns and areas have their own kind of pasta.
Malloreddus (little dumplings sometimes spiced with saffron) and
sa fregula
(similar
to cous-cous but with larger granules) are made in the Campidano area.
in the Sulcis area and on the
Sant’Antioco and San Pietro islands cous-cous is more like Arab cous-cous.
trofie
and cassulli
are
also used here. The island’s traditional ravioli,
is culurgionis, are made with bran mixed with water, salt and,
occasionally, oil or lard.
different fillings are used
in different areas
culurgione ogliastrino
is filled with potatoes and a local, bitter cheese, flavoured with
pennyroyal or basil.
macarrones
de busa,
long hollow spaghetti-like pasta made by wrapping the pasta dough round a
knitting needle, and filindeu, a mesh of very fine pasta
threads served with sheep broth, are made in the Barbagia area.
Ciusoni
(dumplings made with durum wheat bran), pulilgioni (ravioli),
fiuritti and taddarini (tagliolino pasta and
hankerchief pasta, typical of northern Sardinia)
are made in the Gallura region.
Bread
The most important food for Sardinians is bread and
making bread is considered an art. Bread comes in lots of different shapes
and different kinds of flour are used in the various regions of the island.
In southern Sardinia the traditional bread
is civraxiu, a large loaf with brown crust and
a greyish-white soft internal part. It is soft, fragrant and tasty.
coccoi
is a soft bread made with
fine bran. moddizzosu
is a round loaf with a crisp crust and a very soft interior. It is
perfect eaten with cold meat cuts and cheeses and is an essential ingredient
for soups.
Barbagia breads include pane carasau with its unmistakable thin, crispy layers. If
salt and oil are added and it is baked in the oven until it turns golden it
becomes guttiau. Frattau
is made with carasau bread wet with broth and stacked in layers with
tomato sauce, pecorino cheese and eggs cooked in the same broth.
pistoccu is a thin,
crisp kind of bread of the Ogliastra region. It is softened with water and
eaten with tomatoes and basil, oregano, parsley, garlic or different kinds
of cheeses.
Bibliographie: Vini di Sardegna - La cucina sarda - Soc. Ed. Unione Sarda
by Lucia - Sardaigne
Informations by Bed &
Breakfast Alchimissa en Torre delle Stelle,
cote sud-est, près de Villasimius. Charme
et
relax.
