Sardinia is a large island which lies off the western shore of the Italian mainland and north west of Sicily. Unlike Sicily, however, Sardinian cuisine wasn’t traditionally focussed on the bounty of the Mediterranean in the form of fish. Instead, the Sardinian natives traditionally utilized the land itself to farm pigs and cows and grab rabbit and match. Myrtle increases in prosperity and is utilized extensively in Sardinian cuisine.
Sardinian Cuisine Includes Suckling Pig, Spring Lamb and Game
D.H. Lawrence described the island, in his publication Sea and Sardinia, as “Lost between Europe and Africa and belonging to nowhere” and this appears to be historically accurate of Sardinia. For centuries, until the tourist exchange took off in the overdue 20past century, the Sardinians were viewed as a distant, uncommunicative and serious men and women who built their distant villages in the hills and farmed the land rather than captured fish out of the Med.
The national dish of Sardinia is sucking (or suckling) pig (a piglet that is around six weeks old which is still taking milk from its mother) cooked on a spit over an open fire and flavoured with myrtle. A close rival for this national dish is infant lamb cooked in the same, simple manner. This game recipe for partridge with lentils is Sardinian simplicity at its very best.
Sardinian Myrtle — Used in Cooking and also to Make per Delicious Liqueur
The evergreen myrtle, from the same family as that of tsp and all spice, is omnipresent in Sardinia and used extensively in cooking. Myrtle berries may be utilised in recipes in place of juniper berries for example the recipe for pork and sauerkraut casserole given in this article on the tenth day of Christmas. Myrtle berries will add an additional dimension into some casserole of game like pheasant or partridge.
Pecorino Sardo — Sardinian Sheep’s Milk Cheese
Sardinia is renowned for its pecorino cheese produced from locally created sheep’s milk. This cheese comes in a hard variety and received Protected Designation of Origin from the EEC in 1996 meaning just the cheese generated Sardinia could be termed pecorino Sardo. This recipe for Sardinian ravioli with spinach and pecorino is typical of the cuisine of this Italian region.