CSCA - Sardinia
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| MALLOREDDUS | The best known pasta from Sardinia: small ribbed gnocchi made from durum wheat semolina and a little saffron.
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| CULINGIONES | Sardinian ravioli filled with pecorino cheese and chard or spinach.
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| FREGULA | A type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2 to 3 millimeters in diameter and toasted in an oven.
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| PORCEDDU | Suckling pig.
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| AGNELLO DI SARDEGNA IGP | Sardinian lamb.
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| BOTTARGA | Sun dried salted tuna or mullet roe cut into thin slices and dressed with extra-virgin olive oil and lemon juice.
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| MIRTO (myrtle) | An herb used extensively in Sardinian cooking and liqueurs.
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| PECORINO SARDO DOP | Sheep’s milk cheese available either dolce (sweet and soft) or maturo (ripened and hard).
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| FIORE SARDO DOP | Hard, grainy sheep’s milk cheese made by mountain shepherds in huts with a central open fire giving the cheese smoky overtones.
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| NURAGHE | Ancient cone-shaped stone buildings.
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| PANE CARASAU | Also called carta da musica - “music paper” bread made from unleavened dough that is rolled into very thin rounds so that it develops tiny cracks and lines all over its surface.
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| A CARRAXIU | A roasting method that consists of burying meat in a pit lined with aromatic wood and wild herbs.
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| CANNONAU DOC | Sardinia’s best known red wine, warm with an alluring light grapy scent.
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| VERMENTINO DI GALLURA DOCG | Sardinia’s only DOCG wine: straw colored white with hints of exotic flowers.
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