Sardinian sweets: pardulas, typical Easter recipe

During the Easter in Sardinia, the most typical Sardinian sweets are the so-called pardulas: delicious and delicate little pies, stuffed with a filling of ricotta cheese or cheese, depending on your tastes. These little pies, as other typical Sardinian sweets, have different names depending on the specific area where they are prepared: they are called pardulas in the South West Sardinia, “casadinas” in Nuoro, “casgiaddina” in Sassari and in Logudoro. (more…)

Sardinian artichokes recipe: easy and tasteful

If you’re looking for a way to prepare Sardinian artichokes in an easy, fast and tasteful way, you’re in the right place. Artichokes farming, in Sardinia, is diffused in the whole isle. Here you can find two variety of this vegetable: the one with thorns and the one without. The first kind are finest and more flashy, even if they’re of medium-small size and the more resilient to climate changes. This variety is often eaten raw, with pecorino scales, given them sweeter taste. This recipe will be ready in 30 minutes and it will take 15 minutes of cooking. (more…)

Lamb with saffron, a recipe from Sardinia

Lamb with saffron is a recipe which can brag about the presence, between its ingredients, of two of the most classic products of Sardinia. As a matter of fact Sardinia, with its cattle of 4 millions of sheeps, is one of the main Italian livestock farming area. An heritage Sardinian people’s emphasizing rediscovering the ancient production techniques which can guarantee respect for the environment and quality. Quality of production which characterize many kind of products from Sardinia and let the Sardinian saffron gain the quality label DOP. (more…)