SAFFRON – THE SPICE BEYOND PRICE

The story goes that the saffron plant, originated in Greece, is the fruit of Crocus’ love for the nymph Smilax. As the gods were opposed to this love affair they transformed Crocus into a saffron plant and Smilax into a bindweed … Hermes, lovers’ adviser, used the plant as an aphrodisiac spice

The plant has arrived in Italy thanks to the Dominican priest Santucci. Today Sardinia and more precisely the villages of Villanovafranca, Turri and San Gavino produce yearly about 300 kg of high quality saffron with PDO (Protected Designation of Origin) recognition.

Why not not join the yearly Saffron Festival in San Gavino Monreale which take place at mid November? A very good way indeed for learning about and tasting this mystic spice!

For more information, check http://www.sangavinomonreale.net/2015/11/07/il-programma-della-sagra-dello-zafferano/.

Photo: San Gavino Montreale

Shared by Patricia at www.simplychillout.com

#sardinia #saffron #gastronomy #culture #sangavino #festival #activity

CORICHEDDUS – SWEETS OR JEWELS?

If I ever received one of these beauties, I am not sure I would even dare eating them – they are beautiful!

Coricheddus (small hearts) are typical Sardinian sweets commonly made of almonds, honey, orange peel and saffron! It takes a lot of time to make them as they are designed by hand, one by one, like jewels!

These sweets are typical of the Nuoro region (central Sardinia) and are often prepared for festive occasions and weddings, when they are offered to the bride and groom! The hearts are often decorated
with flowers, ears, wedding rings and lots of imagination! Other typical shapes are the bird and the pitcher.

Photo by http://myart-robertomurgia.blogspot.com

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#sardinia #nuoro #gastronomy #sweets #specialty #food #art

YEAH!! ! IT’S POMEGRANATE TIME!

In Sardinia the pomegranate fruit is often seen on party tables, as a symbol of abundance, fertility and prosperity. It is considered the king of fruits for his particular petiole shaped crown. Pomegranate plants are found in private gardens and orchards – they have a great ornamental effect, especially the specimens with twisted trunks and branches.

The fruit is of spherical shape with a shiny red skin. It tightly holds a multitude of red berries, which have a delicious sweet and slightly sour taste. The berries look very pretty – like small rubies – have fewer calories, great nutritional value and contain lots of healthy antioxidants and flavonoids.

The pomegranate can be used to make jams, drinks, liquor or in cosmetic products. I personally eat them raw, enjoying slowly each and every one of the berries. How do you prefer them?

Photo credit: www.fitlista.com
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#sardinia #pomegranate #fruit #gastronomy

GETTING ROUND AND ABOUT IN CAGLIARI? DON’T MISS THESE DELIGHTS!

 

In Album 21/10/2015

No matter the weather, after a long walk in the city you will start looking for an interesting place to rest.

Recently I have discovered this beautiful little café just behind Via Roma … Dulcis Pasticceria in Via Baylle. And it is actually an amazing pastry shop! They are specialised in fresh Sardinian sweets, but also offer delicious cakes, mini sandwitches, different types of coffee, a large selection of Kusmi teas, wines and more.

The place is tiny with only a few tables, but they also have a take-away and catering service.

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#sardinia #cagliari #pasticceriadulcis #sweets #coffee #placetosee

PRIKLY PEAR – A SOPHISTICATED FRUIT

If you have traveled around in Sardinia, you must have noticed the widespread succulent plants along the roads, the hallmark of the island landscape. But did you know that you can actually eat its fruit?

The prickly pear tree (Figu Morisca in Sardinian) can reach up to 5 meters high and has large leaves covered with thick whitish thorns. From April to June the plant blooms in all its beauty, while in the following period are born egg-shaped fruits covered with thorns too. The color of the ripe fruit varies from yellow to dark red.

In Sardinia, prickly pears are used to make a tasty liquor and delicious jams. More often, the freshly picked fruit is consumed raw and it’s exquisite! Before you try to eat a prickly pear on your own, watch this video that shows how to safely peal the fruits: https://www.youtube.com/watch?v=pXkKPIO039Y. Enjoy!

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#sardinia #fruit #gastronomy #pricklypear #figumorisca #ficchidindia

DO YOU LOVE FISH AND SEAFOOD?

 

In Album 2015-08-16

There are several good fish & seafood restaurants around Chia, South Sardinia, where you can taste fresh delicacies of the sea! For example, try a selection of seafood antipasti such as the pulpo with vegetables, the tuna salad with olives and tomato or the mixed seafood antipasto! To complete your meal you must try the wonderful redfish Catalan style with onions and tomatoes. All this accompanied by a fresh Vermentino wine….Mmmhhh… So delicious!

Our favorite fish & seafood restaurants are the rustic Trattoria da Angelo in Domus de Maria, and in Chia the amazing and lively Ristorante Mirage, the wonderful Ristorante Bithia and the chic Ristorante Crar’è Luna. Make your choice and enjoy!

Written by Patricia at www.simplychillout.com

#sardinia #restaurants #seafood #trattoria #fish #chia #domusdemaria

SA CARAPIGNA – THE TRADITIONAL HAND-MADE LEMON SORBET

Maintaining and promoting Sardinian culinary traditions across the nation is a young man’s dream, Sebastiano Pranteddu of Aritzo (central Sardinia).

The Sardinian carapigna differs from other icy compositions because ice is not an ingredient itself, though over time the original slush has probably evolved to a more refined sorbet through the use of the “barrile”, which holds the “carapignera”.

The technology used is to refrigerate a metallic container filled with water, sugar and organic lemon juice surrounded by a mixture of ice and salt. The container is manually turned in very rapid movements to create an icy crust inside the container.

Check out this interesting video that shows the making of the original carapigna: https://www.youtube.com/watch?v=TARnev4xUMU

Photo: guida-sardegna.it

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#sardinia #sorbet #carapigna #icecream #tradition #culture

CRAR’E LUNA – ATTENTION TO DETAIL, A PASSION FOR FLAVORS

The restaurant Crar’e Luna’s in Chia was recently completely refurbished and transformed into a stylish and elegant venue. Its objective is to represent the hospitality and friendliness of Sardinia. Its building and atmosphere underline many details and shapes that speak of the island. The stone, wood, pastel colors, the music, the garden, the palate … everything here feels Sardinian.

Their original menu includes delicious dishes such as the Lemon perfumed risotto with seafood, Spaghetti with botarga (cured fish roe) and zuchini flowers and Fresh grilled fish.

Ideally located near Le Dune beach (15 min walk), it is a perfect location for a nice lunch. At night, the elegantly dressed tables in the manicured garden and the moonlight shining over the beautiful sea create a stunning setting for a romantic evening.

Address: Viale Chia 41, Chia in Domus de Maria
www.http://www.crareluna.it

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#sardinia #restaurant #specialities #chia #crareluna #dining

EVERY YEAR AGAIN – CHERRY FESTIVAL IN VILLACIDRO

Here is a good tip for spending an afternoon discovering the Sardinian culture near you! The coming weekend – 9/10 June – the Cherry Festival in Villacidro will be dedicated to the delicious red fruit called cerexia in Sardinian.

The 2018 vintage was excellent! A fantastic season for quality and quantity! The satisfied farmers will exhibit the sweet fruit in the various stands of the festival, now in its 46th edition, which will be held in the communal park G. Dessi Via Republic in Villacidro. There you will also find a market with local produce and handicrafts as well as musical performances with dancers and singers in the town’s main square. Come on over and have a taste of several cherry varieties such as Barraccocca, Regina, Primaritza and Bigareau.

Villacidro is about 1 hour drive from Pula and the Chia region.

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#sardinia #event #festival #villacidro #cherry #tradition

PECORINO SARDO DOP

Pecorino is a generic term and as such can be used to indicate any cheese made from sheep’s milk. And in fact, in Italy there is a great variety of pecorino cheese, all specific to regions or sheep breeds. The Pecorino Sardo, despite the recent recognition of designated origin, is long known and has an ancient history linked to the rich Sardinian production characteristics. It is made of whole ewes’ milk of Sardinia breed.

You will find the “Pecorino Dolce” (sweet Pecorino) and the “Pecorino Staggionato” (seasoned Pecorino). Both types are excellent table cheeses and the seasoned one is often used grated in local dishes. The sweet kind is best paired with light wines such as Vermentino di Gallura, Vermentino di Sardegna or Monica of Sardegna, whereas the spicy type harmonises wonderfully with a Cannonau or Carignano del Sulcis Rosso.

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#sardinia #cheese #gastronomy #pecorino #pecorinosardo #foodie