Sardinia is an island rich in history, culture and traditions, which are also reflected in its cuisine. Sardinian gastronomy, in fact, is a mosaic of flavors and aromas, which tell the story of the island and its people.

Roots Tourism is more than a tourist trip, it is an immersion in local communities also through conviviality.

Meetings and tastings with food and wine producers, workshops and experiences with bread, pasta and dessert teachers, who preserve ancient traditions, culinary events in trattorias and restaurants, all contribute to creating a tangible link with Sardinian gastronomic culture.

Participants will be able to enjoy dishes prepared with fresh and local ingredients, discovering the secrets of ancient recipes, handed down and jealously preserved by local communities. From the seafood cuisine of the Sardinian coasts to the meat dishes of the hinterland, enjoying breads, pastas, desserts, exceptional wines: every bite, every sip is a journey into the genuine flavors of Sardinia.

 

Carasau Bread: an icon of Sardinian cuisine

Let’s start with the protagonist of Sardinian tables, Carasau Bread. This crispy bread with thin sheets is a testament to the mastery of traditional Sardinian bread-making. Its preparation involves the dough of durum wheat semolina flour, water, salt and yeast, followed by baking in the oven. Pane Carasau is often used as the base for many traditional dishes, such as the famous Pane Frattau.

 

Frattau Bread: When Bread Becomes a Masterpiece

Pane Frattau is a culinary delicacy that makes use of Pane Carasau as its main ingredient. In this dish, thin bread is soaked in sheep meat broth, then layer upon layer with poached eggs, tomato sauce and Sardinian pecorino cheese. A true feast of flavors that celebrates Sardinian cuisine in its maximum splendor.

 

Ispinadas: skewers for the brave

Ispinadas, skewers of sheep meat, represent a culinary tradition linked to pastoral life. The shepherds prepared these skewers to ensure a source of meat during the long days in the pasture. Small morsels of meat were skewered on a spit and cooked over a makeshift fire, creating a flavorful and practical dish.

 

Lamb with artichokes: an Easter delight

On holidays, especially during Easter, the Sardinian table is enriched with lamb with artichokes. This traditional dish involves a slow cooking of the lamb, which becomes tender and succulent, combined with spiny artichokes. A combination of flavours that celebrates the island’s agricultural roots.

 

Mungetas: The ancient taste of snails

Mungetas, monk snails, testify to the presence of this ingredient in the Sardinian diet since Neolithic times. Roasted or cooked in a pan with oil, garlic, breadcrumbs and parsley, Mungetas represent a combination of tradition and flavor.

 

Pardulas: Easter sweets

To end a meal in a sweet way, you can’t overlook the Pardulas: miniature cakes filled with ricotta and saffron or cheese, flavored with citrus fruits. In some variations, sultanas are also added, creating a combination of sweetness and tradition.

 

Sardinian cuisine would not be complete without mentioning other delicacies such as Culurgiones, pasta stuffed with potatoes, pecorino cheese and mint; Malloreddus, Sardinian dumplings topped with meat sauce; and Zuppa Gallurese, a robust dish made with bread, cheese, and broth.