In Sardinia, the relationship with nature emerges in many aspects of everyday life and is strongly reflected in the customs and traditions of the people Sardinian. Sheep and pigs have always been part of the typical Sardinian landscape, in perfect harmony with the most ancient pastoral traditions. Of course, legumes and vegetables are not lacking in the island's gastronomy.
Fave, peas, tomatoes, courgettes and aubergines are often used to prepare appetizing side dishes, but also to embellish delicious sauces for first and second courses. The most typical dishes, they are almost always linked to the seasonal aspect and timing of agro-pastoral productions. In south-eastern Sardinia, in t e r e s – holy and peculiar gastronomic variations can be observed. Recipes that have always characterized the most typical places and customs.
In the heart of Sarrabus Gerrei the presence of multiple sheepfolds offer the opportunity to taste excellent cheeses and products typical directly on site, immersing yourself in a characteristic and suggestive environment. Excellent pecorino, savory ricottas and preparations based on fresh cheese and delicious honey, able to enchant the most demanding palates. In the Muravera area, the landscape is characterized by the presence of multiple citrus groves, between the sea and the lagoons. In this regard, the orange festival is an unmissable event and a special occasion to taste the best fruits of our land. Ogliastra is also a land of renowned culinary traditions. Qui si p o s s o n o gustare i culurgiones (puff pastry folded and closed in a bag with edges decorated with ears of corn, filled with potato, fresh pecorino cheese and mint) and the traditional “malloreddus” (pasta dumplings). The main courses maintain the common thread of the rest of the island, with roast suckling pig flavored with wild myrtle, but also and above all roast sheep.
The excellent sheep's milk produced is also the ideal base for the preparation of the most exquisite local cheeses such as pecorino, the ricotta, "on case ageru" and "case marzu". Even the bread and desserts are born from ancient traditions and processes. Just think of the appetizing and fragrant homemade bread; pin head, pistachio, curmudgeon, almost always accompanied on the table by local wines. The fragrant Cannonau d'Ogliastra wine is particularly renowned.
Pabasinas, panickeddas, amarettus, cigiri pistidau, pardulas, gattou, are are some of the sweetest typical. Authentic delights prepared by skilled hands, based on almonds, uva, ricotta and many other simple and natural ingredients.
;
