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SARDINIA, ITALY – Sardinia, an island with a lot of history in the Mediterranean Sea, is unlike anywhere in Italy. It’s my first time to visit this incredible island, and we’re going to explore some of the local Sardinian food, from the sea to the land, including some of the most extreme Sardinian cheese!
Friends in the video:
Edoardo Celadon (@MostOfItaly https://www.mostofitaly.com/) – Huge thank you to Edoardo who can arrange you the best and most authentic food experiences throughout Italy!
Jon Brownstein – Trigu Italia: https://triguitalia.com/
Jeffrey Merrihue: https://www.instagram.com/xtremefoodies_/
Hamid Sepidnam: https://www.instagram.com/mr.taster/
Seafood – To begin this Sardinian food tour, we started off in Cagliari, Sardinia. It was originally going to be a fishing trip, but turned out, they didn’t really want to go fishing, and instead they had some fresh fish and and seafood on board. At first we were all a little disappointed, but the crew Chef cooked such good dishes, that it all made up for it. The fresh seafood was outstanding and the simple Sardinian preparation was delicious. One of the highlight dishes was Fregula – Semolina ball pasta with seafood and tomato sauce.
Agriturismo Fattoria Cuscusa, Gonnostramatza, Sardinia – Next up we headed into the Sardinian countryside to try a rare and dying art of roasting a suckling pig underground. You never know how it’s going to turn out as you can’t monitor it. What was most interesting to me was all the different Sardinian herbs and bushes that went into the cooking and preparation. That’s what truly made it.
But the real highlight of the day was trying Casu martzu – Sardinian sheep cheese with live insect maggots!
It was an incredible introduction to the real Sardinian food, people, and culture!
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