Gastronomy
Cannonau
The Cannonau is a typical Sardinian wine. The grape from which is born black berry, and is known and widespread in Sardinia, representative and symbol of the island, all’estero. According to some researchers, the variety would be of Iberian origin, and Cannonau ( also known as the Canonau, Cannonadu, Cannonao) would be a variety of import, and correspond to Spanish Alicante. Modern research and detail, prefer to believe that the screw in question is endemic Sardinian, as some seeds of three thousand and two hundred years old, have recently been found in different parts of the island. What we suggests that the Cannonau the oldest vines in the Mediterranean. Cannonau di Sardegna DOC can be rosy, but more often ruby-red, with garnet and is obtained by minimizing, the 90% grapes of cannonau. Must age at least one year in oak or chestnut. The place of production is typical in Sardinia Ogliastra, where we can meet Ancient Farms, the winery's Jerzu (Now) company now highly modernized, implanted in the fifties of the twentieth century. The company is the Doc cannonanu Best Josto, which takes its name from one of the founders, which is strongly committed to raising awareness of the red nectar 
even outside the land of Sardinia. Still Ogliastra, a Cardeddu (Now) the company operates in Alberto Act, traditional society that operates in three generations. A mention is due to the two best products in the company Cannonau. Cannonau di Sardegna Riserva Doc known as the Cardeddo and Alberto's Law, vinified in steel silos and facts patiently aged in oak barrels slovenia. Excellent Nepente Oliena, flagship winery of Oliena (Now) also founded in 1950. Do not forget the Coast, Doc wine Cannonau, produced in the cellars in Serdiana Argiolas, while we talk about Cannonau di Sardegna Capo Ferrato when the grapes come from Muravera, San Vito, The wine is Villaputzu or Villasimius Excellent with roasts, to be served at a temperature of 16-18°, the scent is pleasant, characteristic and dry and the alcohol content is around 13°. Unmistakable words. To try at least once, as well as 
D'Annunzio himself was heard to advise ..” You do not know of the pitcher plant Oliena even for fame? Ahi lasso! I am certain that, if they have drunk a drink, you never want more parties from the shadow of the white cliffs, you choose for your retreat and one of those cells chisel in stone that the Sardinians call Domos de Janas..”
Claudia Zedda.
Sardinia and cheese: Pecorino Sardo
Among the tastiest products that the visitor will have the opportunity to try to include in Sardinia is undoubtedly the Pecorino, Sardinian one really. Castiadas with a strong pastoral knows a good annual production of pecorino cheese and especially during the hot season is appreciated by visitors from all over the world.
Clearly, the Pecorino is not the only cheese that is produced in Sardinia, In fact there are far more types of niche, but in every case of dairy product of the island, more than others has made its way on the world market, going as far as to bewitch American palates and surprise French. Together with pecorino each year are exported large quantities of fresh ricotta much appreciated for its qualities.
From 1996 the cheese has been awarded the product BAPTISM; it thus a product with Protected Designation of Origin and to get sweaty coat the cheese must be produced exclusively from sheep whole. To date, the taste of cheese is all too decided also mediated through the integration of cow's milk, which makes it a good product to more people.
The sheep know two main versions; This fact may be distributed fresh or aged and differences in preferences between the two versions are significant. The first, also called sweet will mature in m 20 – 60 day of rest Depending on the climate and its Color is soft white appearance. Very different from the paste is cured much harder and a color that closely resembles the yellow. E’ also called strong, must mature for at least 120 days and is primarily used to flavor dishes such as the malloreddus to campidanese.
Both are excellent, however, if you count the livestock from which milk is extracted in grazing land rates with virtually no pollution.
Caviar Sardo. The roe
E’ often been called the caviar of the Mediterranean and rightly, Having regard to the delicacy, but above all the inability to find at least until not too many decades ago. But if you wondered what it is specifically, the answer is simple.
Is nothing but the bag of ovarian muggini, from which is drawn at the end of summer. The product will be pressed, salty, dried and stored for a period shorter or longer, according to an ancient procedure.
Find in Sardinia one of its most successful expression, perhaps because food that is produced here since the junta of the Phoenicians, very remote antiquity.
They were our ancient settlers to import the technique of salting mullet roe, learned with great skill by the Sardinians. With the Arab raids roe became known throughout the Mediterranean basin. It was the Arabs themselves to name the gold of the sea.
Called it battarikh, or salted fish eggs, name subsequently degraded into something very similar to roe. Given the periodic and unworthy imitations and forgeries that increase the amount on the market but not the quality, for some years has been requested protected designation of origin for this 
excellent product. The surprising thing is that the taste of Sardinia, in terms of flavor, unchanged for three thousand years. Since one day, The Phoenicians came and taught that the eggs of mullet could be much more delicious than you could imagine. Today it is served as an appetizer, as a flavoring substance of a first or even as a main dish. The inevitable association with the DOC Vermentino di Sardegna.
Claudia Zedda
Vermentino and Vernaccia
Portugal, the Vermentino, grape aroma, is known as the Codega. It is supposed to originate or 
the island of Madeira or Portugal itself, true is that it is highly popular in Liguria, Corsica and Sardinia. In our island one of the most popular and well known is the Vermentino di Gallura, In fact, the grape, prefers sandy soil and rocky, Local Area. One of the oldest manufacturers of Vermentino is the company Capichera Arzachena, strongly tied to the land and traditions of the same. This is demonstrated even by the label, where E is the unique Tomb of the Giants Coddu Vecchju, ancient monument featuring the area. Pride is not the company Capichera, and Late Harvest. Serve around 8-10°. We can not exempt from making reference Vernaccia, typical product of Oristano, but known in Sardinia. The origins of this wine are very old, so that we have assumed the origins of spontaneous wine vitis. E’ likely than white grapes have been imported by Phoenician presence in the island, even name, derives from the Latin Wine of the place, Vernacula. In 1327 you have the first evidence of the same, that appears in About Villa Church and still preserved in Iglesias 
(Villa Church). Eleonora D'arborea first demanded that the vacant lots were used for the cultivation of the vine, know that in the nineteenth century, a period of strong down-growing, given the presence of a parasite, the filossera, that destroyed the vines. After the war, many manufacturers joined in a cooperative. The wine is excellent as an aperitif, or associated with fish dishes. Excellent combination Mullet-Vernaccia, but also exhilarating you will find the matching Vernaccia-strong cheeses or smoked.
Claudia Zedda
Myrtle. Profumo di Sardegna
And when someone said "country you go, habits that are”, I suppose he had in mind just to myrtle. If we observe the traditions of different peoples, notice that among the Greeks myrtos symbolically represented the eroticism and lust, while among the heathen Roman sense has changed considerably, so it ended for a form of love that some call the finest, spiritual love. While, still in Sardinia myrtle is something else. The strong and inherent hospitality of the land and those who live. Anyone who has lived for a short or longer period of Sardinia you will not be able to exempt from the tasting and the dark purple drink, Sardinian since no self-respecting festival closes its meals (and) without offering an inviting glass of myrtle, sweet and savory, that seems to guard secrets and flavors of a land strong and fair as is Sardinia. The tasting can stretch in order for the lunches and dinners sardines. The liquor is extracted from the berries of the myrtle, which takes its name, which grows in bushes that do not exceed 2 mt. These are mixed with other plants that are part of the famous Mediterranean, among which the mastic, arbutus and fir trees. It is 
plants known throughout the Sardinian, but certainly also in southern Italy as well as France and Spain in the low and even Greece, similar to what concerns the climate, the same Sardinian. The surprising thing is that the myrtle liqueur is known throughout the island, well know that considerable regional differences and even nowadays the dark nectar knows a strong marketing, Sardinian families still test themselves in preparation for the traditional drink. Will therefore not be uncommon to hear men and women comment on and discuss doses of alcohol, sugar or on the amount of berries to use to get an excellent product. It is certain that, wherever you are, with closed eyes while sipping your myrtle, you seem to go for a few minutes in the small yet wonderful land of Sardinia. Curiosity: Greece myrtle is tied to the legend of Myrsine, young woman who beat a young man in the Olympics and this was transformed into a myrtle. Here is the custom to enclose the head of the winners of the games with a crown of myrtle, ilex. In the Middle Ages Berry was used to produce a pleasant scent, known as the water of the angels, and unlike the berries, that are used to produce red myrtle, the leaves are used in the production of white liquor, and to flavor meat dishes.
Claudia Zedda