The Typical Products of the Region of Sardinia

It is normal that when we talk about Sardinia, only idyllic multicolored landscapes come to mind, from the turquoise of the sea to the fiery red of the central Crete. Sardinia is a miracle nestled in the middle of the Tyrrhenian Sea. Proudly island! A territory with a very strong identity that, starting from the Nuraghi, ends in the majestic waterfront homes, of VIPs from all continents. Sardinia lives in the silences of the hinterland, burned by the sun and in the small bays hidden by the still uncontaminated vegetation. The other Sardinia, the one far from the limelight, is even more fascinating. However, there is no space where the Sardinian spirit does not emerge with its disruptive force. A frank, traditionalist land, closed by the waves of the sea and by ancient traditions with which man has struggled to maintain his independence and uniqueness.

Gastronomic Sardinia is still unknown to most people and only some of the delicacies that the territory produces are known to the general public. Sardinia is a land where seafood certainly prevails but it is land cuisine that knows how to excite and surprise. Pastoralism has always distinguished the stereotype of the Sardinian. Sheep and coppola are elements of a representation that remains unchanged over time. It is also true that everything that is innovation in this region mostly comes from outside, from the infamous season of the Aga Khan to the multinational corporations in the north that have built and, unfortunately, cemented the westernmost areas of the island. Also for this reason, perhaps the Sardinian populations remain strongly linked to their traditions today. A sort of contemporary form of resistance to preserve one's independence. However, the Sardinian people are extraordinarily welcoming and have made tourism their most important economic soul.

TYPICAL SARDINIAN PRODUCTS

Sardinia is not only Pecorino Sardo PDO, it's not just Sardinian Lamb or Piglet, even if these products cannot be considered superficially. In fact, they come from ancient stories of country life, lived in close contact with animals, and from millenary stories of survival. There is one factor that unites all typical Sardinian products and recipes: simplicity, genuineness and attachment to the origins.

Among the typical products that best tell the story and the Sardinian culinary tradition, we should remember the IGP Lamb of Sardinia, raised and fed only on pasture. Culurgionis d'Ogliastra IGP, a product made from fresh pasta stuffed with potato filling; they come in the form of a bundle that seems to have been sewn by hand. The PDO Sardinian Spiny Artichoke, a real classic of Sardinian cuisine. Fiore Sardo PDO, which is not a flower, but one of the best cheeses in the region, produced with cow's and sheep's milk. Pecorino Sardo PDO, perhaps the most famous Sardinian product in the world, which boasts among its ancestors types of cheeses that date back to 1700. Pecorino Romano DOP, produced mostly in Sardinia. The production of truly special oils and, in particular, the Sardinian PDO is also very important.

Finally, there is Zafferano di Sardegna DOP, which is gradually achieving great public success, especially in recent years. Even Sardinian wines are of high quality and indeed, in recent years, they have stood out for their quality not only in Italy, but also on the best international tables. From Vermentino di Gallura to Cannonau and Carignano. Girò and Cagnulari, perhaps less known, are characterized by great aromatic power. Finally, there are more delicate wines, such as Monica and Malvasia