Add Sardinian Food in your Diet

Sardinia, the region that lies farthest from the Italian mainland, can be an isolated place. Flanked by ruby sea, blessed with majestic mountains and fertile plains, criss-crossed by cool mountain streams and clear rivers, this region, which can be still relatively unblighted by tourism, must look like paradise on the visitor - and Sardinians do indeed maintain that God was especially generous when creating their island, providing fishermen and farmers, shepherds and seafarers, with a location where they could live happily as well as in harmony with one another. God it became generous with all the Sardinian climate enabling farmers, shepherds and farmers to reap wonderful cibo on line for the people.

Sardinia is far from being an "Elysian island," however. Its strategically favourable position has throughout history attracted invaders not just through the Mediterranean region but from farther afield. Attacked from the Phoenicians and Carthaginians, occupied with the Romans, overrun from the Arabs, a bone of contention between Pisa, Genoa, the popes, Aragon, Austria, and Savoy, the Sardinians had justification for coining the word that "all evil emanates from over the sea." Get the job done comment is nowadays accompanied by a wink, external influences are still regarded with many suspicion. Precisely the same attitude applies to unfamiliar faces, however when these islanders are satisfied that the visitor comes, not out of some sinister ulterior motive, but merely to check out and luxuriate in their captivating island, their legendary hospitality knows no bounds. However, mentioned previously earlier, there was clearly every reason in times gone in order to avoid the proximity of the sea and withdraw on the safe, mountainous regions of the hinterland which were almost impassable to strangers to the island. Because of this, seafood and fish tend not to traditionally figure in Sardinian cuisine and came into the photo later. The true original culinary specialties of the island are unmistakably biased toward traditional country dishes. Sucking pig and wild boar roasted for the spit, rustic stews with wild vegetables and hearty beans, carta da musica, the dry bread which ensures you keep fresh for very long periods, a definite fondness for fresh herbs such as myrtle and mint - these are generally all traditional components of a cuisine which extends back a lot of a few years has stayed unchanged throughout history in country villages. Sardinian your meals are all that you would expect from an insular island that has been ruled by a lot of nations over time, as an illustration the cakes and cookies which can be a Sardinian speciality at the same time being sweet furthermore have a mixed spice flavour to them, a hang-over from your ruling nation long gone. Sardinian food is significant on fresh produce, as an island Sardinia has always had to look after herself as importing food has long been considerably more costly. In Sardinian food you will invariably find fresh tomatoes in most form and other. Sardinian farms grow numerous vegetable and fruit crops. Tomatoes, oranges, figs, apples, apricots, grapes and courgettes are all popular Sardinian foods that are grown plentifully around the island. The Sardinian climate is ideal for growing fruit and vegetable crops, a number of days of sunshine which has a sea breeze blowing in at night cooling the land.