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The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided ...
Sardinia (/ s ɑːr ˈ d ɪ n i ə / sar-DIN-ee-ə; Italian: Sardegna [sarˈdeɲɲa]; Sardinian: Sardigna [saɾˈdiɲːa]) [a] [b] is the second-largest island in the Mediterranean Sea, after Sicily, and one of the twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia and 16.45 km [5] south of the French island ...
Sardinian cheeses (4 P) Pages in category "Cuisine of Sardinia" The following 21 pages are in this category, out of 21 total.
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Tourism in Sardinia is one of the fastest growing sectors of the regional economy. The island attracts more than a million tourists from both Italy (particularly from Lombardy , Piedmont , and Lazio ), from the rest of Europe (especially from Germany and France), and, to a lesser degree, from the rest of the world.
Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them.
Katie Parla’s stunning new cookbook, 'Food of the Italian Islands' includes a recipe for this cheesy stuffed fried ravioli.
The classic dish of Sardinian cuisine is malloreddus alla campidanese. In this dish, a ragù is made by cutting Sardinian sausage into small pieces; the pieces are fried in oil with chopped onion, then boiled for about an hour with tomato sauce; a few strands of saffron are then added, ten minutes before the end of cooking.