The Sardinian language (Culture and Holiday)
Vacanze The Sardinian language is very important for Visit the SARDINIA, same expression:
Bottarga - Grey mullet or tuna roe (the former is considered superior to the latter). To make bottarga, the sac of fish eggs is salted and pressed between two pieces of wood for several days until about an inch thick, then dried until it turns a light orange color. Bottarga is firm enough to shave, slice, or grate; its briny, lively flavor makes a nice addition to salads and pasta.
Casu marzu - How do you like your pecorino? In some places around the island, Sards enjoy a cherished version that is, let's say, very fully aged: Casu marzu means "rotten cheese," and the pungent delicacy officially banned by Italian authorities carries an extra protein boost in the form of embedded larval flies, which nibble the cheese to a rich, creamy ripeness.
Cannonau - Sardinia's signature red wine is said to descend from old Grenache vines planted by the Spanish in the 14th century. Cultivated in isolation for centuries, the island's idiosyncratic varietals, which also also include Nuragus, Nasco, Gir๒, and Vermentino, are experiencing a surge of interest worldwide. Cannonau is a deep garnet wine, and one of the best versions austerely sunny and a bit peppery comes from a vineyard called Argiolas, run by nonagenarian Antonio Argiolas and his sons Franco and Peppetto. Argiolas also makes a celebrated blend of the Cannonau, Carignano, and Bovale Sardo grapes, all indigenous to Sardinia. Called Turriga, the robust and spicy bottle sells for around $60.
Malloreddus - The term malloreddu comes from the Latin mallolus, which translates roughly as "little morsel." It's a hand-rolled pasta, shaped like gnocchetti or cavatelli, spiked with saffron, and tossed with any number of traditional accompaniments, from rag๙s of boar or lamb to fresh tomato sauces. To make authentic malloreddus, you'll need semolina grano duro flour and a traditional round reed basket, or ciuliri the pasta takes on its vaguely shell-like shape from being tossed around in the bottom of the basket.
Mirto - The evergreen myrtle (mirtus communis) grows all over Sardinia, erupting into spiky white blossoms in summer and developing bitter purple berries that are collected in winter. As an herb, myrtle shows up in many local recipes, most notably the traditional slow-roasted porceddu (suckling pig), cooked in a covered pit filled with hot stones and the fragrant leaves. But it's in mirto a dense, syrupy digestif derived from myrtle berries that the bush takes a starring role. Traditionally served in a glass bottle shaped like the island, mirto is the Sardinian answer to grappa, a jovial after-dinner ritual that packs a serious wallop.
Pane carasau - In past centuries, when hearty Sardinian shepherds brought their sheep up to the high, craggy grazing areas of the island, they would be sure to tote along plenty of pane carasau a crackerlike flatbread that keeps for months. The bread is made by baking circles of dough until they puff up, then slicing them to separate the top and bottom halves and rebaking until crisp. These days, shepherds still tend their herds (although you might catch them chatting on cell phones), and they still like to eat this amazing bread, which is known in Italian as carta da musica ("music-paper bread"). Pane carasau is also used as a base for other dishes. One such is pane frattau, in which it's soaked and topped with tomato sauce and