Speciali della Sardegna
Can be made without sausage.
We are delighted to bring you specialties from the Italian island of Sardinia, whose cuisine centers around lamb, pork and game dishes, and sheep’s milk cheeses. Unlike Sicilians, the Sardinians focused on farming rather than fishing; they saw this as a safeguard against pirates and invaders from the sea.
Sardegna, pronounced “Sardehnia” – Sardinia in English – is one of the most geologically ancient bodies of land in Europe and, unlike the rest of Italy, is not prone to earthquakes. The island was populated in waves of emigration beginning in the Stone Age and was a regular stop for seafaring merchants. And yet, for centuries Sardinians farmed the land and raised sheep and pigs rather than avail themselves of the sea’s bounty, though modern Sardinian cooking abounds with seafood. Monumental towers made of rough-hewn stones, called nuraghi, dot the landscape. Unique to Sardinia, there are over 7000 nuraghi dating from the Nuragic civilization that lived about 3000 years ago. The name nuraghe (singular) derives from the word “nur” meaning “hollow heap.” Indeed, the outside resembles a pile of rocks, but the insides are hollow for living. Sardegna is also famous for its Pattada knives, made by artisans in the hilltop town of Pattada. Also called a Resolza (from the Latin word for razor), these are traditional shepherds’ knives with handles of mutton or ram horn. It is said that the bandits who abducted J. Paul Getty III in 1973 used a Pattada to cut off his ear (which they then sent to his family) when they refused to pay the ransom. This knife boasts an age-old history and is in great demand by collectors. The knife is so beloved, poems have been written about it.