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3 TIMES MORE LAMBS THAN INHABITANTS

Sheep-farming has always been one of the most prolific and productive activities in Sardinia. As a result of this very old tradition, there are currently about 5 million Sardinian lambs on the island!

The meat is a high quality food, organic and rich in protein. It is lean, tender, easily digestible, and above all, its aromatic taste recalls the wild herbs that the animals have been grazing freely in the fields. The best way to cook the lamb is in the oven, but it can also be prepared on the grill or in a pan, seasoned with local white wine, garlic, olive oil and herbs. A unique delicacy!

Shared by Patricia at
www.simplychillout.com

#sardinia #italy #food #lamb #specialties #gourmet

WE RECOMMEND … RISTORANTE SU FURRIADROXU IN PULA

Su FurriadroxiuSu Furriadroxu is the name of a typical house built around a courtyard that distinguishes the architecture of the villages and boroughs of the Campidano region (South Sardinia).

Situated in the heart of Pula old town, near the Piazza del Popolo, Su Furriadroxu serves specialities of the local campidanese cooking. The ambiance is very friendly and feels very original – you immediately feel like you are being welcomed in a private home (which it used to be for a long time!). Architecture, furniture, paintings, decorations and even the costume of the personnel remind us of past times.

You can take a seat either in the courtyard amidst the perfumed orange and lemon trees, under the charming loggia or in the living room covered by a beautiful truss ceiling.

 

Their menu offers a wide range of original dishes made only with local produces. Start your meal with an antipasto or salad, and continue with a yummy specialty such as Malloreddus alla Campidanese (pasta with sausage and tomato sauce), Ricotta and saffron ravioli in cheese cream sauce and orange, pasta bags filled with mashed potato and mild mint in tomato and basil sauce, Suckling pig on the spit (on order), Boar stew in red wine sauce, or Mixed grilled meat, just to name a few.Su Furriadroxu

But don’t leave without trying their divine Sebada (large fried raviolo stuffed with fresh cheese and topped with honey) or Ricotta cheese cream on soft Sardinian biscuits … Heaven!

The restaurant is open in the evenings. Check the menu on the webbsite: www.sufurriadroxu.it

 

 

CARNIVAL IS UPCOMING – PARA FRITUS FOR YOUR SWEET TOOTH

The doughnut-like sweets are called “Para frittus” in Sardinia, which literally means “fried priests”. The origin of their name is unclear, but some say that the hole in the middle of the doughnut recalls the tonsure of the monks, while others claim that the white horizontal line in the middle of the doughnut looks like the cord of the monks’ dress.
During the Carnival Para Fritus are served everywhere in Sardinia. Although each region has its own recipe and shape, this specialty always taste great, whether plain or filled. Buon appetito!

Here the recipe in English: http://bit.ly/1naxlIW

Photo and recipe in Italian: MyArt by Roberto Murgia http://bit.ly/237F3DR

Posted by Patricia at www.simplychillout.com

#sardinia #italy #parafrittus #fattifritti #carnival #sweets #recipe #food #specialties

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