Like so many of the great food cultures, Sardinian cuisine is born of necessity. As a poor people, Sardinians have always foraged for ingredients in the mountains and forests: fennel, asparagus, chicory, and nettles; chestnuts, berries, and honey. Rabbit, game birds, and wild boar are still hunted in the traditional and time-honored manner. And those living on the coast gather clams, mussels, and tiny crabs from along the shoreline for soups and pasta sauces. The primary flavorings are the herbs that grow wild everywhere on the island: bay leaves, juniper berries, mint, and sage, as well as the characteristic Sardinian myrtle, the leaves of which are used in stocks and marinades, and to scent roasted meat while it rests. Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavor of the ingredients to speak for themselves. Since opening Pilu at Freshwater in 2004, he has expanded his Sardinian repertoire, cooking the food that's in his blood and close to his heartand it is this food he shares with us in A Sardinian Cookbook.