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Region: Sardinia (Sardegna)
The largest of the Italian islands of Sicily, Sardinia's second largest, and together, both that their glorious history of the times of ancient myths and legends dating back to. but otherwise they differ in many ways. Lives in Sicily a nation full of exuberant character are the Sardinians as the proudest and most industrious same tribe of Italy. Recently tourism has taken hold here, but still remain agriculture and animal husbandry, the main sources of income of the island. |
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| 'Porceddi', suckling pig, the custom roasted to a thousand years after, 'Malhoreddus, Taccula, Corda, Cassola, Favata', the unleavened bread of the shepherds, large and small shells, fat eels, lobster, tuna and fruit of all kinds make up the backbone of the Sardinian cuisine, a cuisine of ancient traditions schlpft and people with really good taste to prepare meals for understanding. And the wines, such as the famous Vernaccia are strong or light, liqueur-like, or aromatic, but all fit to these wonderful, natural food. They, too, in humans, the experience of centuries down the, and it is, as though in them a piece of Sardinian Sardinian courtesy and magnanimity sublimated. |
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Among the most famous wines of Sardinia are among the Cannonau di Sardegna, the Monica, and the white Vermentino. Culinary Sardinia has to offer: Pecorino cheese, Sardinian flat bread known as carasau and traditional sweets.
• Forward to "Sicily" |
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