Why You Should Indulge On A Foodie Tour In Cagliari, Sardinia, Italy
One of the best way to explore a new place is to discover the flavors it has to offer. And if you think Italian food is all pasta and pizza, well better think again. Because in this country, the cuisine varies from one region to another. The island of Sardinia is no exemption as it has a different edge. Its “spettacolare” food can’t be found in the other parts of the country.
Cagliari is the capital of Sardinia which is located at its southern coast perched perfectly between Genergentu mountain and the emerald waters of the Mediterranean. Its cuisine is a flavorful mix of harvest from its green pastures and the jet-blue sea. From the best seafood and unique pasta shapes to weird cheeses you will be surprised by the amazing discovery. So let us dive into the “alletante” (tempting) ways why you should indulge on a foodie tour at Cagliari, Sardinia, Italy.
Pane Carasau
A normal lunch or dinner in Cagliari always starts with pane carasau. Translated as “music paper bread” this is a hard, extra thin and crispy flatbread that goes perfectly with small servings of salamis, pecorino cheese and veggies. Pane carasau is a favorite “antipasto” (appetizer) and one way to indulge on a foodie tour in Cagliari, Sardinia, Italy.
Culurgiones
Good for “primo” (first course or starter), culurgiones is the Sardinian version of the ravioli. This is a home-made dumpling pasta stuffed with shredded pecorino cheese, crushed garlic and mint-flavored potato cream. It’s usually served in Cagliari in fresh tomato sauce with basil or sage and butter. Culurgiones is “saporito” (full of flavor) and this is why you should indulge on a foodie tour in Cagliari, Sardinia, Italy.
Cagliari Highlight:
Malloreddus alla Campidanese
Made of semolina (durum wheat) and normal flour, malloreddus alla campidanese is also a traditional pasta in Sardinia served with a sausage ragu (meat ball sauce) or creamy seafood sauce. They may look like worms because of their shape but once you try is una tira l’altro (just can’t stop). Malloreddus alla campidansese has an elegant taste to indulge on a foodie tour in Cagliari, Sadinia, Italy.
Fregola con le Arselle
One more “alletante” for a primo (first course), the fregola con le arselle is a pasta similar to the couscous. It is also made of semolina flour then rolled into tiny balls or pearls of pasta. The most common fregola is the one with clams (arselle) or prawns in saffron sauce. Sardinia is the prime producer of saffron in Italy and this rare spice is used in their cooking. Fregola has a soft consistency, a bit soupy with a nutty flavor that is why you should indulge on a foodie tour in Cagliari, Sardinia, Italy.
Cagliari Highlight:
Agnello coi Carciofi
A traditional Sardinian “secondo” ( entree or main course), agnello coi carciofi is a stewed lamb cooked slowly with artichokes. When done, both the meat and the veggies become incredibly soft and moist, so “saporito” (full of flavor). It goes very well with the Sardinian vernaccio wine. Agnello coi carciofi is of course another way why you should indulge on a foodie tour in Calgari, Sardinia, Italy.
Porcetto Arresto
This is similar to the Philippines‘ “lechon de leche”. The young pork (about 1 month old) is wrapped in bay leaf, myrtle and rosemary then roasted slowly on an earthen pit until the skin becomes crispy and the meat is tender and juicy. Sometimes known as “su porcheddu”, porcetto arresto is also a very popular Sardinia cuisine and it is why you should indulge on a foodie tour in Cagliari, Sardinia, Italy.
Cagliari Highlight:
Sebadas
Perfect for “dolce” (dessert), it’s the most famous dessert in Sardinia. So “ottimo” and it’s made of ultra thin dough filled with lemon-scented pecorino cheese topped with warm honey or sugar. Sebadas packed a punch especially when you use an orange-blossom honey to drizzle on it that is why you should indulge on a foodie tour in Cagliari, Sardinia, Italy.
Cagliari Highlight:
Mirto
This is a liqueur made of myrtle berries and spices. The myrtle plant is endemic in Sardinia and its berries (fruit) have been recognized for their restorative and medicinal properties. Traditionally served at the end of a meal as a “digestivo” (digestive aid), mirto is one good reason why you should indulge on a foodie tour in Cagliari, Sardinia, Italy.
Pecorino cheese
Maybe you’ve heard of pecorino cheese before which comes from Cagliari in Sardinia. It’s made from sheep’s milk which becomes yellowish as it matures. It has a strong, sharp taste and good for grating over pasta and this is why you should indulge and a foodie tour in Cagliari, Sardinia, Italy.
Cagliari Highlight:
“There is not in Italy what there is in Cagliari, Sardinia.” Well, to be able to understand this saying, you too, have to taste your way through the culinary adventures of Cagliari in Sardinia. Bon appetito!
Reference: Wikipedia