Sardinians take pride in the tradition of producing good food and wine, and if you are planning a visit here it’s something you should not miss. It’s also one of the main aspects of our culture and will allow you to discover how rich it can be.
Wines have traditionally a high alcoholic content for the prolonged exposure of the grapes to the sun that causes a sugar concentration in the berries. The chemical composition of the ground of some vineyards close to the sea can give to our wines a pleasant saline aftertaste.
White wines have a fresh and fruity taste and must be served chilled (no more then 5-6 celsius degrees). They are usually matched with fish, soups or simply used as aperitives. The most famous white grapes are Vermentino and Nuragus.
Red wines are normally strong but offer at the same time a rich range of surprising aftertastes. According to the tradition they are served at wine cellars temperature (about 18 celsius degrees). They are perfect if joined with traditional roasted meat, cold cuts, and aged cheese. Cannonau, Monica, and Carignano are the main red grapes here in Sardinia.
Dessert wines are obtained by a over maturation of the grapes using natural techniques, before starting the process of wine making. The wines produced are ideal to join our sweets mostly made of almond paste, but you may also drink them as a scented Porto or a Sherry. Nasco and Girò are the most traditional dessert grapes here.
Sardinia also has an interesting variety of quality foods, still available on the market thanks to the job of local farmers, shepherds, family-run companies, and fishermen. Small scale producers guarantee the naturalness of products, although prices may be slightly higher than mass produced food.
Small fishing boats provide fresh fish and shellfish to the local markets daily. Alternatively local sea bream, sea bass and mullet can be provided by small or medium fisheries which ensures a higher quantity, better prices, but using natural methods and allowing the replenishment of natural stocks.The Tuna of Carloforte, the Mullets and the Bottarga (the eggs of the mullet dried and salted) of Cabras, the Prawns of Cagliari, and the Lobsters of Alghero are particularly appreciated and may be considered the trademarks of fish dishes in Sardinia.
The best meat always orginates from small herds where animals are wildly grazed and eat natural fodder. Local market offers a great variety of meat such as lamb, pork, beef, goat, and sheep. Special protected breeds such as the Bue Rosso (red ox) of the area of Oristano are rare and their meat is extremely expensive. We also recommend trying Sardinian cured meats and cheese produced by selected herds. Pork sausage and aged Pecorino cheese (made using sheep milk) are really great especially if matched with a good red wine.
Our making of quality food also includes special products as the saffron of San Gavino Monreale (so expensive that we call it Sardinian gold), a selection of medium fruity extra virgin olive oils that are perfect if used raw to dress our vegetables, meat, fish, or special breads as Carasau (which is a plate and crispy bread mostly made in the inland areas using wood burning ovens).
We can help you to discover our food and wine culture, planning visits to the best wineries and local producers, arranging cooking courses, and suggesting you the best restaurants and places where you can experience the real Sardinian cuisine.
