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SEA URCHINS – HOW TO EAT THEM

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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

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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

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

IT’S AGAIN POMEGRANATE TIME!

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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

PRIKLY PEAR – A SOPHISTICATED FRUIT

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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!

Shared by Patricia at www.simplychillout.com

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

CHESTNUTS AND HAZELNUTS FESTIVAL

The popular festival is held annually on the last Sunday of October at Aritzo, in the heart of Barbagia.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 roasted hazelnuts and chestnuts will be distributed together with an excellent new wine. Yet another cultural event not to be missed!

Shared by Patricia at www.simplychillout.com

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

Originally shared by +Orgo Solo

Chi vuol favorire?
Pitzinna venditrice di castagne a Belvì

http://farm4.staticflickr.com/3194/2981966045_2ae6f54ab9_b.jpg

FISH – SEAFOOD – PASTA – PIZZA

One of the best restaurants in the Chia area in South Sardinia is without doubt the Ristorante Mirage. I recommend this place for those in search of the most genuine cuisine flavors of this beautiful corner of Sardinia.

Their choice of fresh fish and seafood is just overwhelming … and their mouthwatering pasta dishes are simply heaven… if you don’t know what to choose, approach the kitchen counter and let the chef recommend you one of his extra yummy dishes! Buon appetito!

The restaurant is open:
March – April: Friday, Saturday and Sunday
22 April – 6 November: every day except Tuesday
July and August: every day except Tuesday at lunch

Check out: http://www.miragechia.it/
Recommended by Patricia at www.simplychillout.com

#sardinia #gastronomy #seafood #fish #specialties #restaurant #mirage #cuisine