History and traditions
Sardinia, through three millennia of history
Mouth-watering. On all tables of Sardinia the unfailing Sardinian bread "carasau", made of thin sheets cooked in the oven and reduced in almost transparent layers. Other dishes of the tradition are the "culingionis de arrescottu" (ravioli stuffed with ricotta, mint and saffron, dressed with tomato and cheese), the spaghetti with "bottarga" (delicious tuna eggs or mullet contained within their own pockets cysts) and the famous "Porceddu", (spit sucking pig, browned with drops of lard and cooked slowly on the fire of myrtle wood).
The most known Sardinian sweets are the "cocciuleddu" (small pieces of thin pasta filled with almonds, honey, sapa and nuts) and the "sebadas" (breeches stuffed with cheese, fried in oil and subsequently sprinkled with honey). Between the most famous wines in Italy: Vermentino di Gallura, the Vernaccia, the Cannonau, the Red of Marmoiada and the Anghelu rujo. Among the most famous spirits: liqueur of myrtle.
"Porceddu su filu su ferru"
Hung to a wire. One of the most appreciated Sardinian recipes, the "Porceddu su filu su ferru" (suckling pig in Grappa), finds its origins during the Savoy kingdom. In that period a law prohibiting private distilled liqueurs of any type was enacted and therefore also grappa.
Pastors, however, hid the jars of distillate underground with a wire sticking out from the ground in order to find them. That is why grappa is commonly called "su filu su ferru".