Page 185 - (DK Eyewitness) Travel Guide - Sardinia

WHERE T O EA T AND DRINK  183

tuna are grilled with herbs or
fried in a semolina-flour batter.
Risottos, pasta dishes and fish
soups make use of the plentiful
squid, cuttlefish, anchovies and
shellfish. Octopus, prawns,
mussels, clams, scallops and
squid are boiled and dressed
in oil and vinegar as antipasti.
Burrida is fish marinaded in
vinegar with walnuts and
parsley, and bottarga is the
dried and salted roe of grey
mullet or tuna, which may be
Tresses of vine-ripened tomatoes hanging on a local produce stall served sliced as an antipasto
or grated over pasta.
pane carasau, that shepherds rule. Panadas are savoury pies
would take to work with them. filled with meat or cheese and SARDINIAN SWEETS
When moistened and topped vegetables; the most popular
with a sauce, Pec orino cheese type is stuffed with eel (panada Soft almond nougat is a
and egg, it is called pane di anguillas). Lobster alla speciality of Tonara. Many
Sardinian biscuits and sweets
frattau. Pecorino is Sardinia’s Catalana, stewed with vinegar, were originally made for
most renowned cheese: soft onion and tomatoes, is a typical religious festivals:
when young, it hardens with dish from Alghero. Mullet, sea
age and is then used grated. bass, bream, sword fish and Aranciata or Aranzada
Pecorino pepato contains Preserved orange peel with honey
peppercorns. Other cheeses and nuts.
include fiore Sardo and dolce Caschettes Rose-shaped nut-
Sardo. Soft ricotta is used in and honey-filled pastries, given
savoury and sweet dishes. to brides at weddings.
Gianchittos Toasted almond
and lemon peel meringues.
Cosmopolitan Coasts
Papassinos Walnut, raisin and
The Romans, Arabs, Genoese almond biscuits.
and Spanish who colonized Sebadas Ricotta and citrus peel
the island brought with them fritters, covered in honey.
their culinary influences.
Saffron, an Eastern import, still Sos guelfos Balls of almond or
adds colour and perfume to hazelnut paste.
numerous savoury and sweet Sospiri di Ozieri Iced almond
recipes. The west coast has paste and citrus sweets, wrapped
Catalan-influenced dishes that Newly harvested olives ready to be taken in bright paper.
stem from the era of Spanish to the mill for pressing

Malloreddus are gnocchi-like Agnello alla zafferano, saffron- Pardulas (or casadinas) are
dumplings served with a fresh and garlic-scented lamb stew, fresh cheese pastries that are
tomato sauce and minced is shown here served with flavoured with cinnamon,
sausage meat. fregula pasta. saffron and lemon.

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