Sardinia has a gastronomic history made of simple combinations
and tastes decidedly. Defined as "Poor" cuisine because everything is
prepared starting from the raw materials of the island, genuine products linked
to agricultural activity that have allowed to give rise to a variety of typical
products: breads, cheeses, sausages, desserts and wines. How about not talking
about Sardinian sweets
land has a secularly famous confectionery culture, so that the sards themselves
keep us handing down this wealth by preserving it. The peculiarity is that even
with very few ingredients it was possible, and still with great mastery,
to produce a surprising
variety of sweets: Pardulas, Amarettus, Seadas, Bianchini and so on.
In the heart
of Sardinia there is Disigios, a typical Sardinian shop that offers real food
and wine routes to discover the flavors of Sardinian land. Sardinian
gastronomic specialties are the cheeses, derived from ancient and traditional
pastoral activities, so as to offer the largest production of European cheeses.
Cagliu, Casu Friscu, Pecorino Sardo DOP,
are just some of the typical Sardinian cheeses. As for the vineyards, in
Sardinia are in every corner, the favorable climate allows a high quality wine
production. It boasts prestigious denominations like “ Cannonau di Sardegna
DOC”, “I.G.T. Nuraghi Island and “I.G.T. Ogliastra”.