Sardinian food is the offspring of the territoroty where it developed. As well as this territory, sardinian food is authentic, simple, but very tasty.
Sardinian lands morphology and climate have favoured the development of a tasty and flavoured cuisine made of genuine ingredients.
Sardinian people have managed to keep food tradition unchanged over the centuries , probably this is due to the fact that Sardinia is an island and people are very keen to protect their traditions and their community. Basic products are bread, cheese ( milk from ewe, goat, cow). The best known dairy product is undoubtedly Pecorino Sardo D.O.C. which is produced in Sardinia only.
Sardinian dairy products boast specific organoleptic qualities, becuse of the soils, weather, production system (grazing animals).
Barbagia is the most remote region in Sardinia, and traces of the ancient civilization are still present in current habits, even in local cuisine. Its cornerstones are roasted meat, dairy products, salamis, bread, sweets and wines. One of the product from Barbagia is Pane Carasau , traditionally made in shepherds communities, where men were forced to stay away from homes for long period, thus they would take with them a stock of this long lasting flat bread. Pane carasau is used as main ingredient in an other recipe: Pane Frattau, made also with tomato sauce, pecorino cheese and eggs. Before to speak about fisrt courses , we should spend few words for sardinian wheat, that boasts an an excellent reputation for its taste and its outturn: as a result local Pasta has a very high quality . Recipes from Barbagia are mainly made of homegrown ingredients and animal products : tasty salamis, vegetable soup, ravioli and “maccarrones” dressed with tomato sauce with meat of cheese. Other types of local pasta made from hard wheat pasta are Fregola (small handmade balls, then toasted) and Malloreddus (kind of dumpling).
Famous meat recipes are roasted piglet flavoured with myrtle branches, kid meat and boiled ewe.