Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

We especially begin our run from Olbia and from his/her fruits of sea to the mussels that originate from the ancient acquacoltura of the gulf; they are tasted in soup preparations, or as seasoning for the pastas, and still in green sauces or redheads, gratinate to the oven, or as stuffing of nougats pancakes to be consumed warm.
In the sea of Olbia, and of the whole coast that actually prolongs him to Saint Teresa of Gallura from Olbia, a lot of energies they devote him to the fishing of the shellfishes: lobsters give to the crickets, from the lobsters to the granseoles, to the shrimps, to you escape him and to the "faoni", the special crabs of the backdrops of the archipelago of the Maddalena. In the sea of the Gallura - Coast Smeralda over the shellfishes, the attinies are found, you generally consume fried, and the precious lemons of sea. It prevails in the preparation of the fishes the cooking to the oven, under big salt, that it guarantees the optimal maintenance of the native tastes. But if you/he/she must be proceeded to a cooking to the white wine - preferable when the fish both of great dimensions - the best result is gotten with the use of the "Vermentino of Gallura DOCG", white gently aromatic.

The Gallura.
it is to remember for the originality the potato dumplings caserecci of bran of hard wheat, "them ciusoni", of the greatness of a thumb, to season with juice "ghisaddu", that is with meat sauce of tomato and meat, the same seasoning that is used for the raviolis of ricotta or fresh cheese in the days of party. The meats used in Gallura are those of the numerous breedings of the territory; cattle, ovine, caprini and swines feed in prevalence of the essences of the Mediterranean stain. Also in Gallura, as in the rest of the island, it prevails as traditional method of cooking of the meats, the roast one, to the spit or to the wood oven, without however to disdain the boiled one or the saucepan for stews him to the tomato, or to the artichokes and the wild thistles. In Gallura, in his/her woods and in his/her fields with the characteristic Mediterranean stain, is found, in the correct seasons, a big choice of mushrooms: from the superb ovulis, to the different varieties of porky, to the honey mushroom, actually to the precious one "dittula", or "mushroom cauliflower", belonging to the family of the ramaries. To this mushroom, more jewel and rare, and of delicious taste, some very interesting and elaborate recipes are reserved. They belong to the territory of the Gallura the kitchens of Oschiri, Berchidda and Mountains, countries to the center of the perimeter of the cultivations of the most famous island white wine: the "Vermentino of Gallura DOCG." Of Oschiris are famous the "panadas", pasta's tortinis stuffed of minced meat, of pig or, of lamb, or of calf and pig, or also of eels of the near lake Coghinas. The cheeses of the Gallura are of the type "semicotto", with prevalence of bovine cheeses, good seasoned pecorini and ricottas that are used in the wrapping of ravioli and sweets

Alghero.
Where we find a rich repertoire of interesting recipes of sea. To Alghero the kitchen of sea is expressed with the exaltation of the shellfishes, of every type and dimensions, and in fanciful recipes. To quote only some of it we remember the lobster to the citrus fruit, the lobster "to the algherese" in salad of raw tomatoes and onions, and still the lobster with ricotta to the perfume of vegetables and that, simpler, "to the Catalan." The different bottarghes of tuna or mullet of the gastronomy alghereses not only serve to season the first dishes of pasta, but also appetizers with prawns or hypocrites of sea and carpacci of fish with vegetables and flakes of cheese pecorino. The kitchen of sea of Alghero is perfectly accompanied and exalted by the white wines coming from the vineyards of its coastal band, particularly from the dry white "Torbato" and from the "Vermentino of Sardinia."

The Barbagia.
with his/her millennial kitchen, rich of suggestion and of tastes. Of the Barbagia they are famous the "bread frattau" (a first base bread's dish "carasau", broth, juice of tomato, an egg in shirt and cheese pecorino), the soups of wild grass as "him erbuzzu" of Gavoi, the soups of vegetables with curdled of milk caprino or ovine. In Barbagia he/she is manufactured today still "he/she knows merka", the curdled of milk of sheep or goat of the kitchen in the ancient Rome, her "melka", to prepare the soups which it was mentioned or to season salads of tomatoes in the summer season.
Always in Barbagia he prepares today still, you last a lot of occasions of party or during it shears her/it some flocks, to end spring, what the most ancient dish of the world is considered: the sanguinaccio of sheep. The blood of sheep, spicy with grass and flavored with grated cheese, and enriched by chitterlings, you/he/she is poured in the stomach of the same sheep, used to mo' of container.

The stomach, sewing with needle and thread, is opportunely made to cook in pentoloni of hot water or on the fire ardent, actually to when the mixture doesn't purchase seed-solid consistence. This dish is known with the name of "zurrette." The roast ones of meat, that the kitchen of the Barbagia has made famous, are for the big part performed to the spit on the fire, with aromatic firewood of the woods or the Mediterranean stain: milk piglets, lambs, kidskins or calves, all coming from breedings to the wild state.

Rich of signs and of tastes of the essences of the Mediterranean stain are the numerous cheeses produced in Barbagia. Other extraordinary dishes of the Barbagia to be signalled are: "on filindeu", a soup wish her some rural feasts, with an unusual and elaborate pasta done to hand, in broth of meat and tocchetti of cheese sour pecorino; "on tataliu" a skewer of chitterlings of lamb and kidskin of probable origin etrusca and the meats of lamb or kidskin prepared to the saucepan in fricassee. The Barbagia is also earth of one of the most ancient wines in Sardinia, the "Cannonau", red generous that is born to the feet of the mountains dolomitiche of Oliena or Dorgali and in the valleys of the Ogliastra. Of great interest is the kitchen of the Ogliastra, with the unusual his/her raviolis in form of pouch, with full of mashed potatoes of potatoes, onion, cheese and mentuccia and its meats, among which the famous hams of magrone of mountain, of great taste and goodness.
Of the Barbagia is rightful to remember two among the most unusual sweets of the Sardinian panorama besides: "him aranzada" of Nuoro, scorzette of orange tree candied with honey and almonds and her/it "pompia", the candied whole bark of the wild cedar with honey.