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Sardegna

Appears in
Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

  • About
Sardinia, the second largest island in the Mediterranean, has one of the most insular regional cuisines in the whole of Italy. It has developed slowly over the centuries, stemming from waves of invasion and rule by outsiders. Sheep are vital to the economy and pecorino cheese is an important product. Inland, all kinds of game and lamb, pork and kid are eaten, while around the coastline, the emphasis is on fish and seafood.

Sardinia and its people are beautiful, mysterious, unbowed, but full of pride, and somehow shy... reminding me of a wild horse galloping freely. To generalise, you could say that Sardinians are reserved and seem to get on with life without expecting anything from anybody. The origins of this trait lie in the distant past, and remnants can be seen today in the nuraghe, ancient tower-like buildings, used to house cattle and artefacts; they are even used as tombs. Found mostly in the north of the island, these impressive constructions (reminiscent of the trulli of Puglia) are built of huge chunks of granite and display construction techniques of a culturally advanced society, although little is known about their builders.

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