Recipe for Sardinian torrone nougat

Sardinian torrone nougat is a characteristic dessert from various area of Sardinia (Campidano, Barbagia, Logudoro). Recipes are little different too from place to place. Some require the adding of tastes such as citrus fruits or spices. But the standard is the using of simple and natural ingredients, the softness and the amber color of the product (which in that is different from the Cremona torrone nougat, white and hard). There is no sugar in the Sardinian torrone nougat, element which gives hardness and whiteness to the classic Christmas Italian sweet of uncertain Arabic origins. The sweetness of it comes directly from his main ingredient: honey. (more…)

Carloforte, a Sardinia wine contest

A chance to get to know to Sardinia wine in Isola di San Pietro: is the first edition of a contest called “Concorso Vini e Vigneti di Carloforte”. Inhabitants of Isola di San Pietro, who long lived of the hard work of gathering seafood, now tribute to grapes, a product of the earth.

The contest is dedicated to amateur (non commercial) wine makers who have at least one grapevine in the isle. They have to take pictures and movies of the main phases of the grape harvesting and wine making, focusing their attention to the community features of this kind of work.

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Ricotta gnocchi: a Sardininan variation

Gnocchi are usually made with potatoes or semolina, this recipe comes from Sassari and uses ricotta cheese instead of the potatoes, therefore making the dish much lighter, though equally scrumptious.  Here it is served in a tomato and basil sauce  and topped with some grated parmesan. Another very popular version is with  butter and sage, again topped with a coating of grated parmesan.  This is just an example of the excellent food one can find in the many B&Bs or holiday farms scattered all over the island.

Ricotta Gnocchi (more…)

Colourful and festive biscuits

These scrumptious biscuits are called Pabassine or Papassine (depending on the area) in Sardinia, they are very representative of the island and are therefore eaten throughout the entire region,  from Stintino to Olbia and from Arzachena to Cagliari. They are  excellent served with some sweet dessert wine, which is how Sardinians like to eat them. The hundreds and thousands give the biscuits the pretty effect which makes them particularly suitable for this festive season. Some recipes  replace the almonds with walnuts. 250g/ 9 oz of plain flour 90g/ 3 oz  sultanas 100g/3 1/2 oz almonds (of which 70g/  2 1/2 oz   ground and 30g/ 1 oz  chopped) 90g/ 3 oz sugar 90g/ 3 oz butter(softened) 1 egg + 1 yolk (you will need the remaining egg white for the icing) grated rind of a lemon and an orange, a pinch of salt For the icing: 100g/ 3 1/2 oz icing sugar 1 egg white a teaspoon of lemon juice Hundreds and thousands or silver balls First of all, leave the sultanas to soak for about ten minutes and dry. Mix the flour with the butter with the tips of your fingers, then add the egg and the egg yolk, sugar, the grated peel of the lemon and the orange, a pinch of salt, the ground and chopped almonds, and the sultanas. If the mixture appears a little dry add some of the orange juice. Roll out the mixture to a 1 cm 1/2 in thickness then cut into diamond shapes with a sharp knife. Place on a floured baking tray and cook in the oven at 175 C° for roughly 15/20 minutes  until  golden in colour. To make the icing, whisk the egg whites gradually adding the icing sugar and the lemon juice. When cool cover the biscuits with the icing and decorate with hundreds and thousands and the silver balls.