Sardegna; Except for its coastal plain and a few small towns in the interior, Sardinia is a barren, windswept land with nothing but rocks and meadows on which little will grow except grass. The shepherd roams the mountains, hills and plains with their flocks looking for grass, lead an unenviably harsh and lonely life. The Sardinians live principally on game, suckling pig, lamb, milk, cheese and bread. Sardinia is still a primitive country of shepherd and violence. Not least of these pleasures are the fish, in which the sea around Sardinia abounds, and the magnificent lobsters , which find their way to many of the great European restaurants. The cooking of Sardinia is based largely on the traditional needs of a hardy and self-sufficient island population which will unlikely to show much change. Sardinia ,too, has its share of great wines. The finest of all is the amber-colored Vernaccia commonly served with fish and especially lobster.
Menu
Antipasto- “Carciofi Ripieni di Ricotta” Artichokes Stuffed with Ricotta Cheese
Primo- “Spaghetti alla Botarga” Spaghetti pasta served with grated Tuna Eggs OR “Malloreddus” Sardinian Gnocchi with Tomato Sauce and Pecorino Cheese
Secondo- “Involtino di Maiale al Forno” Stuffed Baked Pork Roll Served with Carrots and Fennel
Dolce- “Germinus” Sardinian Almond Macaroons OR “Biscottini con il Miele” Honey Cookies
Wine varietals to enjoy with your meal
Whites
Torbato, Vermentino, Vernaccia, Anghelu Ruju and Marvasia
Reds
Cannonau and Oliena