GET A HOMEMADE PANETTONE FOR CHRISTMAS!

With an impressive history going back to 1967, the Forneria di Pula prepares a wide choice of panettoni with ingredients of the highest quality. They don’t use dyes nor preservatives and let the sweet bread cool down slowly in order to preserve the aromas and keep the balance of flavors to high levels.

If you are in the region, please visit this wonderful bakery in Pula! Not only you will get the freshest and most natural Christmas product you can get, but you will also help support the local artisans.

Address: Strada Statale 195 Km 28,500, 09010 Pula (CA), Italy
Website: http://www.laforneria.it/

Photo by Food Photographer | Jennifer Pallian on Unsplash
Posted by Patricia at www.simplychillout.com

SEA URCHINS – HOW TO EAT THEM

Sea urchins are considered a cool weather food. In Sardinia you can find them on sale from the middle of November to late April.

This delicacy is eaten raw and is often featured in the cuisines of most Mediterranean cultures. The best way to eat sea urchins is by carefully dipping a piece of soft white bread directly into the shell and scoop out the meaty orange center, while trying to avoid any piece of shell or spine remaining from the opening process. Mmmm …. delicious! Give it a try!

Photo credit: http://www.identitagolose.it/

Shared by Patricia at www.simplychillout.com

#sardinia #food #foodie #delicacy #gastronomy #seaurchin

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.

Shared by Patricia at
www.simplychillout.com

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

OUR FAVORITE PLACE BY THE BEACH

You may find it difficult to locate a restaurant close to the beach with sea view in South Sardinia. But If you are staying around Pula/Chia don’t miss visiting the Oasi di Fabrizio Senis, just on the beach of Santa Margherita di Pula. You will be delighted. It is located on the SS195, turn right by the Pineta arch.
 
You will literally sit just a few meters from the shore with a magnificent view on both sides of the beach. The service is very friendly, and the food is simply but tasty and generous. Try one of their pasta dishes with seafood, the grilled tuna steak with vegetables or a large plate of mussels and clams. We suggest concluding your meal with homemade sweet raviolis and a small mirto (myrtle liqueur).
 
https://www.facebook.com/oasidelgecco/
 
#simplychillout #sardinia #santamargherita #loasidifabriziosenis #restaurant #seafood #beach #rental #vacation #holidays

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 takes place around mid of November? A very good way indeed for learning about and tasting this mystic spice!

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

SO MANY IMPRESSIONS IN ONE PLACE

What to do on a grey winter day? My suggestion is to go to the amazing market of San Benedetto in the center of Cagliari. This experience is a feast for all senses! I never can get enough of the vibrant colors and wonderful smells of all the delicious food gracefully put on display.

For me this place is magic – I recommend it to anyone keen to learn about the Sardinian culture and its food. I promise, you won’t be disappointed. Ah, don’t forget! On the way out, buy some freshly fried calamaris. They are so yum!

The best time to visit this fantastic market is before 10:00 am, from Monday to Thursday. The market is located in Via Francesco Cocco Ortu and is open daily until 13.00. There are plenty of parking lots nearby. Enjoy!

Shared with love by Patricia at www.simplychillout.com

#sardinia #italy #cagliari #mercatosanbenedetto #market #sardinien #italien #markt #ausflug #excurision #shopping #einkauf

IT’S AGAIN 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?

#simplychillout #food ##sardinia #pomegranate #fruit #gastronomy

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

Shared by Patricia at www.simplychillout.com

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

CHESTNUTS AND HAZELNUTS FESTIVAL IN ARITZO

The popular festival is held annually on the last Sunday of October in Aritzo, in the heart of Barbagia, a place of wild enchantment between beauty and goodness . The event is a great opportunity to raise awareness of local products, cultural heritage, environment and art of central Sardinia. During two days (Saturday and Sunday) the festival features musical performances and art exhibitions, while hot chestnuts, freshly cooked, and a good glass of new wine await you along with desserts and many other typical specialties. In the producers’ market you can find the freshness of local products to take home. A cultural event not to be missed!

It was mainly the Laore company that re-discovered the cultivation of chestnut trees in Sardinia. In 2007 they began to implement a plan for restructuring the chestnut trees, identifying and selecting the local qualities that best fit the market. This led to the subsequent grafting of about 150 hectares of chestnut and chestnut woods that meet these needs. Sardinia counts 2000 hectares which could be destined to chestnut trees, but currently only 1000 hectares have been developed mainly located in Barbagia-Mandrolosai (Desulo, Tonara, Belvì and Aritzo).

For those who are staying in South Sardinia, you can also visit the local chestnut producer in Teulada, the Azienda Agricola Sebera di Francesco e Luigi Pirlo – they are currently harvesting the chestnuts and it’s worth a visit!

 

 

Photo: Azienda Agricola Sebera di Francesco e Luigi Pirlo

#sardinia #barbagia #chestnut #hazelnut #gastronomy #event #culture

 

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

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.

Shared by Patricia at www.simplychillout.com

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