Sardinian Cuisine

[askra]

I started a thread months ago

here the link: http://www.theapricity.com/forum/showthread.php?71255-Sardinian-Cuisine

[askra]

From Wikipedia


Meat, dairy products, grains and vegetables constitute the most basic elements of the traditional diet, to a lesser extent Rock lobster, scampi, bottarga, squid, tuna and other seafood figure also in Sardinian cuisine.

Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are used. Much Sardinian bread is made dry, which keeps longer than high-moisture breads. Those are baked as well, including civraxiu, coccoi pintau, a highly decorative bread and pistoccu made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese. Traditional cheeses include pecorino sardo, pecorino romano, casizolu, ricotta and the casu marzu (notable for containing live insect larvae).

Sardinia boasts the highest consumption of beer per capita in Italy, 60 liters per person per year, almost double the national average. The Province of Nuoro has the highest consumption with an average of 100 liters per capita. The discovery of jars containing hops, in some archaeological sites, evidence that beer was produced since the copper age.