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The oenological and gastronomic tradition in Sardinia


On this page we describe the oenological and gastronomic tradition in Sardinia. We will mention the main Sardinian cuisine and to the main Sardinian wines.

traditional Sardinian cuisine

Sardinia takes faith to his island even in its gastronomic traditions. The Sardinian cuisine  It is based on the homemade pasta, roasts, vegetables and cheeses. Are scarce food developed. Cooking fish, which was once limited to the areas of the sea, came to spread in recent years in the wake of the growing tourism.

Each region has its own island type of bread  particular. The most famous is the carasau bread, also known as carta da musica, consisting of thin sheets round baked bread, long-lasting because used by shepherds, who were in the building for several days. Other breads are on pistoccuon cifraxiu a large loaf that is eaten in slices; sas coghoneddason coccu chin gherdalentu on bread.

The medicinal plants  gather in the camps, where they grow wild. Many species are cultivated vegetables artichokes, richer flavor than those of the continent; tomatoes; eggplants.

Porto Torres-Restaurant Li Lioni: the Cheese maturing cellar premises The taste of sardo cheese  is different from that of the other cheeses, for nature and for pasture raised breeds.Sardinia produces sheep cheeses, cooked, distinguished and semi-hard cheeses, in addition to raw goat cheeses and vaccines. It is precisely in Sardinia that 90% is produced of pecorino romano cheese, cooked, of which only 10% is produced in Latium. There are, then, hard cheeses and soft cheeses, depending on seasoning.Sardinia is widespread the pecorino sardo, semicotto bonassai and dolce sardo. Goat's milk from the goat, soft. And among the vaccines or cheese caciocavallo, perette calls on casizzolu or taedda in the North-Central and pireddas in the South.

Ricotta Dessert with honey and carasau bread companion The ricotta Sardina  It is creamy, higher than those of other regions, and if RIPed is called salted ricotta. Throughout the island produces honey Thanks to flowering plants that the mild climate makes it longer. Honey bitter is obtained from the tree, and they are seasoned with honey desserts. Is a remarkable variety of cakes often linked to the festivities.

The kitchen of Gallura

Olbia-Restaurant Gallura: Dogfish with agliata, race with apples, monkfish with tomato onion and orange peel The typical dish of Gallura  is the suppa cuata, a soup that comes from poor food, made with frozen bread, which is served by hidden a layer of cheese. Another typical dish is the outback mazza frissa, a dish prepared with cream, which is boiled with a little flour and served with honey. The kitchen of the Gallura area also offers ravioli; Li chiusoni home-made gnocchi,; knobs and fasgiolu, green beans or dried beans with potatoes. Also offers a wide range of seafood soup to maddalenina; stuffed squid; the mussels and clams grow in the Gulf of Olbia; Lobster vernaccia. To Santa Teresa and the Maddalena archipelago, are the Octopus salads. Good cheeses, as Lu casgiu mùstiu, also known as Lu casgiu furriatu, which is served hot and sprinkled with honey. There is also a great sweet use honey, among them Li cucciuleddhi and meli canestrini pasta, stuffed with almond paste and honey; Frisgioli Li longhi, long pancakes covered with honey.

The Sassarese

Porto Torres-Restaurant Li Lioni: typical Sardinian appetizers Typical of cuisine of Sassarese  are the favata, soup beans with pig's feet and ribs; and the cauladda, a cabbage soup. Genovese is the source fainè, a chickpea flour pancake. Inland cuisine offers dishes of Italian beef steaks of horse and donkey, which must be young; the goat, lamb, pork roasts, boiled meat and stews. Details are the octopuses a collection of entrails, lamb or veal roast; and Pedi agnoni of them, legs of lamb in spicy sauce of agliata. In Logudoro and Anglona lie panadas or impanadas, i.e. the balls, a dish of ancient origin, consisting of salty cakes stuffed with cheese or minced pork meat and accompanied by vegetables, which are still prepared in almost the whole of Sardinia. Among the most characteristic dishes, then there are snails, one of the most popular dishes in the city of Sassari, cooked in many ways. Worthy of note are the red onions of Banari.Castelsardo-restaurant il Cormorano: smoked tuna oil and balsamic vinegar, Orange, mackerel fillet marinated with Arugula and tomatoes Castelsardo-restaurant il Cormorano: lobster-fish Fish cuisine offers fish soups in spicy sauce, tomato soup, calamari scampi and calamari, roast small tiny baked tomato sauce, seafood, and specialty as the Octopus with potatoes. The fish dishes in Castelsardo are the Fish Soup; the risotto alla pescatora; risotto al nero di seppia; the lobster-fish; big mullet; stuffed squid; ajoblanco, fish and fish with onions. Mention aside deserves the gastronomy of Alghero, Catalan nature, culture with its renowned dishes based on seafood risotto kunert; spaghetti with sea urchins; Catalan soup; Alghero-restaurant La Lepanto al tempo di Moreno Cecchini: lobster with tomatoes and onions The Catalan lobster, topped with a sauce emulsifying produced black male's head and the female's eggs; lobster with tomatoes and onion; stuffed squid; ajoblanco fish; the prawn soup. How sweet you are hot, also called casadinas, and papassini or pabassinas, a traditional Christmas cake. Famous is the crema catalana in Alghero, a relative of creme Brulee and crème caramel but much higher. Remarkable also the sighs of Ozieri, with almond paste flavored with orange flower water.

The cuisine of the Church and of Medio Campidano

Cabras-presentation of mullet in different types of packaging The cuisine of the Oristano province  and del Medio Campidano given the presence of very well stocked ponds, fish cuisine. A typical product is the bottarga, the so-called Mediterranean caviar, obtained from dried eggs of mullet, which is served as an appetizer, topped with extra virgin olive oil, or grated over pasta. The typical dishes of the Church are the spaghetti alla bottarga, the seafood ravioli, risotto alla pescatora, especially rich, and soup with mussels and clams. And as the seconds the clams, eel ponds and the famous capitoni; sa cassola, a rich fish soup with various molluscs, crustaceans, tomatoes and grapes; sea bass, sea bream Dentex and vernaccia. It should also be mentioned sa mrecca the merca. Is a dish prepared with the mullet, name in Sardinia is the mullet, boiled and served cold, salty during the cooking process and then drying into a foil of a marsh grass called zibba used for the purpose of preservation. In areas of Bosa lies Is azada The Dogfish; and the lobster. For those who don't appreciate the fish, there are excellent early dough, as the malloreddus the Sardinian gnocchi to semolina oristanese, with pork ragout; sos maccarrones de hits with melted cheese and pepper; on ghisau meat stew, various; the Lorighittas a typical pasta, Morgongiori, interweaving two thin shorts and spaghetti. In Oristano, the most characteristic is sweet is mustazzolus, mustacciolo; you are then are and other specialities.

La cucina del Sulcis

Sant'Antioco-Restaurant By Achilles: appetizer of tuna The cuisine of tabarchini The the Italian kitchen  complements meat dishes of Sardinian tradition, fish specialities especially Genoese influence. Important are the appetizers and side dishes sartizzu sausage; olives, mushrooms, fresh wild vegetables and olive oil; casu friscu, a fresh cheese. As first culingionis, ravioli served with ragout; the cascà couscus semolina, a source tabarchina cuisine, with vegetable seasonings; the spaghetti alla Israeli. There are, in addition, Focaccia genovese origin. As the boar meat stew, flavoured with aromatic plants; and the goat cooked in broth, with fresh tomato sauce. How to fish, there are numerous tuna dishes, specialities especially red Carloforte. You will also find the bottarga of tuna; the heart of tuna; the 'musciame'of of the tuna fillet, a prized piece of dark color on the outside and pink on the inside, strong flavour.

The cuisine of Cagliari

Capoterra-Restaurant Sa Cardiga e Su Scironi: eel skewer The Cagliari's kitchen  part i malloreddus the semolina gnocchi alla campidanese; sa fregula, Petite pasta from spherical shape which is obtained by wetting the semolina, which is then toasted in the oven where it takes the typical brownish coloration; and ricotta ravioli with spinach and saffron. You are then sas panadas of Assemini. As the various roasts seconds, including game-based; stewed rabbit with the aromas of the Mediterranean; the pudda in tianu the chicken in the pot with aromas; the caboniscu to prenu Stuffed Chicken; In addition to the pork and roast kid.Capoterra-Restaurant Sa Cardiga e Su Scironi: Sardinian lobster As regards the fish dishes burrida, an exquisite appetizer prepared with dogfish and spices; the orziadas the sea anemone or sea anemones, fried in flour and semolina; the bucconis murici, boiled and served hot; vermicelli noodles with crabmeat arrizzonis --sea urchins; Capoterra-Restaurant Sa Cardiga e Su Scironi: cakes The fregola with cocciula cooked with tomato and clams; spaghetti with lobster; is piscis a scabecciu, fried fish and marinated. How sweet you are neuleddi Donuts, campidanesi style; the cats traditional sweet similar toaranzada nuorese; the pirichittus; the candelaus,; the gueffus; the pardulus of Laon; the trigu puddinu, made of wheat cooked in sapa. the pappai biancu; the giasminus. And Cagliari are the pabassinos, prepared with bran, nuts, raisins, almonds or hazelnuts and sapa, vincotto.

Ogliastra cuisine

Porto Torres-Restaurant Li Lioni: culingiones, Ogliastra's dish, semolina flour and water, Sardinian stuffed potatoes cheese and Mint The Ogliastra cuisine  expected as appetizers the hams and cured meats in General; the hams of Arzana accompanied by mushrooms, olives and cheese; cheese, goats and the typical casu axedu, a cheese produced from a sour curds and food with honey; the casu and dense brined cheese, eaten in a soup with fennel. As first culurgiones, pasta dumplings stuffed with cheese, potatoes, garlic and Mint; the prenas coccois, i.e. cakes with filling of culurgiones. Among the latter roasts; the pork and the kid are everywhere on the island; In addition, the entrails and roasted lamb or goat.

La cucina del Nuorese

Porto Torres-Restaurant Li Lioni: thin crisp carasau bread, obtained with flat nuorese carasau bread softened in the broth and seasoned with tomato, cheese and poached egg In Nuorese, the most famous and widespread bread was born in pastoralist communities of Barbagia is the carasau bread, seasoned with a little olive oil, salt and baked for a few minutes is the guttiau bread. It is the most typical dish, the thin crisp carasau bread consisting of carasau bread, tomato sauce and cheese, with a poached egg on top. Excellent cold mountain, countries that arise around the Gennargentu; the sausages of Irgoli; and fiore sardo, a raw cheese typical of Fonni, Gavoi, Ollolai, Lodine. In Nuoro are the first people of barbagia, ravioli with the flavor of cream cheese or cottage cheese; sos maccarrones de busa, bucatini obtained enshrouding browse on an Underwire; sos maccarrones furriaos, dumplings topped with melted cheese with semolina, until they form a kind of cream.Dorgali-Restaurant roast piglet with Hummingbirds: outline of field beans Among the latter the sheep at cappottu, boiled, flavored with carrots and onions and accompanied with potatoes; veal, lamb and goat; and especially the piglet, roast suckling pig, which the shepherds who in a hole dug in the ground covered by a layer of Earth, on which they make a fire of aromatic wood. It also eats animal innards sa cordula  or on tatalliu, lamb innards cooked roast or pan with peas and artichokes; theentredda or zurrette, blood, animal's stomach boiled and seasoned with Mint. Among the desserts there is the fabulous sebada or seada a large round ravioli, fried dough filled with stringy cheese.Dorgali-On pistoccu of ou, egg biscuit tender and crumbly which recalls the ladyfingers There is also the pistiddos; the cats barbagia honey; tiliccas de saba and meli, serpentine puff stuffed with honey and sapa; Cookies egg Dorgali, Oliena, Fonni, Mamoiada and reminiscent of the ladyfingers; thearanzada traditional sweet made with nuorese, sugar containing added honey almond and orange peel; the pan of sapa Orgosolo; sa pompia  of Siniscola, a cross between grapefruit and orange caramel is boiled in honey and Arbutus. Is the famous turrón Tonara and Gennargentu, produced with honey instead of sugar; and the carapigna the famous Aritzo sorbet.

The main Sardinian wines

There are many Sardinian wines, products from native vines, or imported varieties which differ from those originally. The vine in Sardinia, seems to have had a contemporary spread to the man himself. In the middle ages there was a period of decline in production, which is already shooting from the '500, Fara, sixteenth-century geographer, confirmed with the phrase 'Sardinia insula vini ».

Cannonau di of Sardiniagna

The Cannonau  is the most popular Red vine in Sardinia, where overall the hectares of Cannonau are about 8.000. This wine represents over 28% of the viticultural production of the island. It is commonly believed that the vine has been imported from the Iberian Peninsula, due to its strong similarities with the Spanish Alicante. We don't have never been convinced, having always considered autochthonous and recalling how the Dorgali area, one of the most noted for the cultivation of grapes Cannonau, already at the time of the ancient Romans were called Viniola. Our hypothesis seems corroborated by studies in progress on seeds of lives of 1200 BC.found by Dutch and Italian archaeologists in August 2004 around Sardara.Studies that could change the knowledge on the origins of the lives, not only in Italy but also in the world. It was believed, so far, that the screw came from Mesopotamia; recent discoveries seem to prove that Sardinia instead would be at the origins of wine production in the Mediterranean.«The laboratory analysis showed that, in all likelihood, the Cannonau is the oldest vine of the Mediterranean basin » said Fabrizio Grassi, State University of Milan.«The hypothesis that we are trying to document that all of this happened in a historical period during which the Mesopotamian civilization had its beginnings and that Egypt had not yet begun ». It is a medium vigour variety that requires medium-breeding systems and short pruning. The production of grapes that results is plentiful and fairly constant over the years thanks to strong resistance to rain and parasitic pitfalls. Budding starts late and flowering time is the time average, while the ripe grapes at the turn of the third and fourth period.

Cannonau di of Sardiniagna The Cannonau grape is used to produce mainly wine Cannonau di of Sardiniagna, which received recognition in 1972 DOC. Is a Ruby red wine more or less intense, tending to orange with ageing; with a pleasant smell, characteristic; dry, SAPID flavour; a minimum alcohol content of 12.5 degrees; minimum aging required is seven months in oak or chestnut; It has a use from the meal. Upper qualifies if it has a minimum of two years aging and a minimum alcohol content of 13%; with a minimum of three years ageing may bring the qualification of the reserve. Through white vinification type is produced by Pink, bright pink; While raisin, with the possible addition of alcohol of vinous origin, you obtain the natural sweet, fortified with a minimum of 16 degrees; and the dry with a delicate gradation less than 18 degrees.Nepente di Oliena The geographical afterwards referred to as Vontobel Nepente di Oliena you get when the grapes come from vineyards located in the whole municipal territory of Oliena and Orgosolo in the province of Nuoro; the afterwards referred to as Vontobel Capo Ferrato is reserved for the wine from the vineyards located in the municipalities of Castiadas, Muravera, San Vito, Villaputzu Villasimius and Cagliari province, and Cannonau di Jerzu is reserved for the Cannonau produced in the communes of Jerzu and Cardedu Ogliastra province.

The Monica of Sardinia and Monica di Cagliari

The Monica with Cannonau, is the most popular Red vine in Sardinia, characteristic of Campidano di Cagliari and Oristano, but spread throughout the island. Its name probably comes from the camaldolese monks, who began to grow in the vineyards close to the convents around the 11th century; You may otherwise assume that the Monica is introduced in Sardinia by the Spanish with the name Morillo, which meant Moro, from which would eventually derived its current name of Monica. It is a medium vigour variety that prefers short pruning, which is often kept low to sapling with Spurs to one or two gems. This system leads to obtain abundant productions and constants when paired with deep calcareous clayey soils in warm places. The vegetative revival takes place in the media, as well as the blossoming; the grape maturation continues until the third period.

Monica di of Sardiniagna With the grapes of the vine Monica prepare different types of wine that you qualify, mainly for the softness and delicacy in taste and a balanced alcohol content. Wine Monica di of Sardiniagna, which got the name DOC in 1972. It is characterized by a pale Ruby red colour, tending to bright amaranth with aging; the smell and aroma, Ethereal, pleasant; a dry taste dry or dry version or the version is SAPID with the lovable characteristic aftertaste; a minimum alcohol content of 11 degrees; minimum aging required is six months; have a meal if you use dry by the end of the meal if lovable. With a year of aging and a shade of 12.5 degrees, dry type, can bring the Top qualifying; with an ageing of at least two years, including one in oak or chestnut, can bring capacity reserve. It is also produced in the sparkling.

The wine produced in the provinces of Cagliari and Oristano, richer in alcohol and body due to the withering of the grapes on the vine, is named Monica di Cagliari and got a recognition by Decree of the President of the Republic in 1979. Monica di Cagliari has pale Ruby red colour, tending to orange with ageing; Ethereal odor, intense but delicate; pleasant taste, soft and velvety; a minimum grade of 14 degrees for dry or dry type, instead of 14.5 degrees for the sweet type; It has a use by the end of the meal. Monica di Cagliari the liqueur has a pleasant taste, soft and velvety, but with greater subtlety in the smell and taste and distinct aroma; a gradation of at least 17.5 degrees; dessert use. The refinement required is nine months, and with an ageing of at least two years, these wines may be designated reserves. The production of Monica di Cagliari is extremely limited.

The Carignano del Sulcis

The vine Carignano  It ranks third in importance of production, between the red grapes grown in Sardinia, and is often used to complement other red grape crops. There is much about the origin, but most agree the aragonese origin, be later exported in the maritime provinces of southern France, in Algeria, in Tunisia and then in Sardinia. It is a good vine vigour that produces thoroughly and consistently, while benefiting of attacks from mildew and mildew The vegetative revival started towards the last decade of April and after two months the first flowers appear. For grape maturation must wait until the end of September.

Carignano del Sulcis With the grapes of the vine Carignan, minimum 85%, and possibly with other red berry vines in the area, especially in the province of Sulcis produced wine Carignano del Sulcis, which received recognition in 1977 DOC. It is produced in versions red and rosé. In the Red version has a Ruby red colour, more or less intense; a pleasingly vinous, intense; a dry, sapid, harmonious; a minimum of 12 degrees. Pink version has a more or less pinkish; a pleasingly vinous smell; a dry, harmonious flavour, characteristic; a minimum alcohol content of 11.5 degrees. There is also a version of red wine, with a minimum alcohol content of 11.5 degrees. The refinement required is three months and use by meal. With a minimum alcohol content of 12.5 degrees and a compulsory ageing of two years, of which at least six months in bottle, takes on the status of the reserve. With a minimum grade of 13 degrees and a compulsory ageing of two years, of which at least six months in bottle, takes the Higher qualification. The Carignano del Sulcis Passito is produced with selected grapes, subjected, on the vine and in suitable premises, convenient drying bouquet among the 10 of October of the year of harvesting and the 31 March of the following year; has a color ranging from red to Amber; scent intense, characteristic; taste sweet, soft, velvety; a minimum of 16 degrees; a mandatory six months aging, comprising at least three years in bottle; a dessert or for meditation.

Muristellu for grape and wine production Arborea and Campidano Terralba

The Muristellu  is an ancient, autochthonous Logudorese which produces a wine grape, grown in many regions of Sardinia and also called Bovaleddu or Bovali Piticcu. It is also called Vitis Affinis, having found some similarity with Monica. However, it is more often referred to as Bovale, due to the analogy with Bovale of Spain, Catalan Monestrell and in Spanish Monestell, an analogy that has led some to believe that it is in Sardinia from the Iberian Peninsula in the aragonese period. The Muristellu is produced along with other black variety, to obtain fine wines. Together with Cannonau and sometimes to Monica is used to produce the wine DOC Mandrolisai. Together with Bovale of Spain is used to produce the wine DOC Campidano of Torralba or Torralba.

Mandrolisai In some municipalities of the province of Nuoro and in the municipality of Samugheo in province of Oristano from grapes Bovale, Cannonau, Monica, with the possible addition of other grapes in the area, you get these two types of wine Mandrolisai. The Mandrolisai got the DOC certification in 1982. It is a wine with Rosé tending to orangey; vinous with distinctive aroma and pleasant; dry, sapid, pleasingly bitterish aftertaste, velvety, harmonic characteristic; a minimum alcohol content of 12.5 degrees. It is also produced in Rosé.

Arborea In various municipalities of the province of Cagliari and elsewhere in the province of Oristano with Bovale grapes and Bovale of Spain and with the possible addition of Pascale di Cagliari, Greco nero and Monica, you get the wine Arborea who got the DOC certification in 1987. Is a Ruby red wine more or less clear; vinous, intense; dry, sapid, full-bodied, distinctive. Minimum gradation 11.5 degrees.Subject to an aging obbligatoriodi five months, has a use from the meal.

Campidano di Terralba Produced in various towns in the province of Cagliari and elsewhere in the province of Oristano with Bovale grapes and Bovale of Spain and with the possible addition of Pascale di Cagliari, Greco nero and Monica, you get the wine Campidano di Terralba who got the DOC certification in 1975. Is a Ruby red wine more or less clear; vinous, intense; dry, sapid, full, characteristic; with a minimum alcohol content of 11.5 degrees.Subject to a refinement required five months, has a use from the meal.

Giró di Cagliari

The vine Filmed It was imported by the Spaniards during their domination and had been spreading in different areas, but following the outbreak of the phylloxera spread has been narrowing to disappear from some areas. Is a grape variety has average vigour, which prefers to breeding systems media expansion and short pruning or media. Prefers dry, warm climate and calcareous clayey soils, deep, fresh, but not humid, and exposure at midday in a higher position. Early budding occurs during late flowering, while the average age appears. The ripening of grapes you get to the 3rd period. 

Giró di Cagliari With the grapes of grape Shot, produced in the territory of the province of Cagliari and part of the province of Oristano, the wine is prepared Giró di Cagliari who got recognition DOC in 1979. It is produced in the natural sweet Ruby Red, more or less intense, soft; delicate aroma with a slight aroma of grapes; pleasant taste, warm and velvety; with a minimum alcohol content and use by 14.5 grad fine meal. It is also produced in dry or dry type with minimum gradation 14 degrees and use by meal. In natural and fortified liqueur cake dry or dry it has a pale Ruby red colour, with greater refinement in aroma and flavor and strong aroma; with a minimum gradation 17.5 degrees and use dessert. With an aging two years, one of which, these wines may be designated reserves.

Nuragus di Cagliari

The vine Nuragus  It's definitely the one produced in greater quantity, among the white wines of Sardinia. Are unknown the origins of this variety, so as to feel that this is a vine native to, led by the ancient Phoenician navigators and used to adorn the nuraghi. In many places of the island the grape is still called burda wild, i.e.. In different areas of the island, often mixed with other vines, you can encounter two clones of this variety that differ only by the vigour and productivity. It is a medium vigour variety which seems to prefer medium livestock systems; the most common breeding system is to the latina, with spurs of medium length and often with one or two branches bent long arc. The production obtained is abundant and steady, hampered by a certain sensitivity to oidium's attacks. Both the early budding and flowering occurs in late period, the grape maturation is obtained between the third and fourth time. Is the grapes, Sardinia, closes the harvest, maturing after all others.

Nuragus di Cagliari With the grapes of Nuragus and with the possible addition of other white grape varieties in the entire province of Cagliari to Oristano and in some municipalities of the province of Nuoro it produces wine Nuragus di Cagliari, which received recognition in 1975 DOC. Has a soft pale, sometimes with light green reflexes; a vinous, pleasant; a dry or sweet flavor, sapid, harmonious, pleasant slightly sour taste of good drink; a minimum gradation is 10.5 degrees. Wine is enjoyed as an aperitif Nuragus and as wine from fish, by the end of the meal if lovable. In recent years, collecting the grapes ripening in advance, found use for the preparation of sparkling wine brut and demi sec.

Vermentino di of Sardiniagna and Vermentino di Gallura

Over 40% of the production of Sardinian wines DOC consists of wines produced from grape varieties Vermentino, which is the second white grapes of Sardinia, and is exported throughout Europe and the United States. During the Spanish domination in Sardinia is the Listan of Andalusia It prefers sandy soils and rocks typical of Carignano, and that in Corsica and Sardinia took the name of Vermentino. It is a good vine vigour with budding early, long branch, of discreet robustness. Demands for the cultivation of Hill airy and well exposed soils, fertile and moist. Accommodates various types of farming, relatively different pruning and expanded, also the Court. Is sensitive to frost and late frosts, fears the powdery mildew and downy mildew in grapes vintages particularly humid. 

Vermentino di of Sardiniagna Mainly with the grape Vermentino grapes and with the possible addition of a maximum 15% of those from other white grape varieties throughout Sardinia produces the Vermentino di of Sardiniagna, which received recognition in 1975 DOC. Is a wine color that goes from paper white to straw-coloured soft, with light green reflexes, brilliant; from the distinctive aroma, delicate and pleasing; taste dry or sweet, tangy, fresh, sour, with slight bitter aftertaste; with a minimum alcohol content of 10.5 degrees and an aperitif or use by fish. It also produces sparkling, type color and aroma with a equal to the quiet type; taste dry or sweet, tangy, fresh, with a bitterish aftertaste, and a minimum of 11 degrees.

In the far North-East of Sardinia, in the province of Olbia and Tempio Pausania, and particularly in the entire territory of twenty-one towns in the province, with 95-100% Vermentino grapes,Vermentino di Gallura that minimum amount may be added to grape varietals local white grapes, aromatic, not produced in Vermentino di Gallura, which received recognition in the DOCG 1996. This is a wine from light straw yellow colour with greenish highlights; thin, intense aroma, delicate; alcohol, soft flavour, with a slightly bitterish; a minimum of 12 degrees; and a use by fish. Higher qualifies with a DOCG Vermentino gradation of at least 13 degrees.

The Nasco di Cagliari

White grape Nasco, formerly called Nascu, which derives from the Latin Muscus – Moss, underlining its unmistakable scent of undergrowth, is a vine native to. Its production is limited, focused mainly on calcareous soil, situated in the province of Cagliari and in some territories in the province of Oristano.

Nasco di Cagliari Wine produced from the grape Nasco provinces of Cagliari and Oristano, Nasco di Cagliari It is protected by the recognition of 1972 DOC. It is produced in natural and dry sweet or dry, with a colour from straw yellow to golden yellow; a delicate aroma with a slight aroma of grapes; a pleasant taste, slightly bitter tipped; a minimum of 14.5 degrees alcohol; an aperitif dry use if, by the end of the meal if sweet. It also produces the fortified sweet liqueur and natural dry or dry after enrichment of wine or grape must; with a colour from straw yellow to golden yellow; with greater subtlety in the smell and taste and distinct aroma compared to previous wine; a gradation of at least 17.5; dessert use. The refinement required is nine mes; with two years of ageing is expected to qualify for the reserve. The Nasco was presented at the Vienna World Exposition of 1873 to represent typical Sardinian wines.

The Semidano di of Sardiniagna Semidano Mogoro and of

White grape Semidano  is one of the many vineyards found in Sardinia and you do not know the source. It arrived in the approaches of Nora and Karalis, and for this reason has spread in Campidano di Cagliari, the Nuragus usually was accompanied in the vineyards. Widespread in Campidano before the advent of phylloxera, Semidano, is a which has always been vinified with Nuragus to produce a white wine from the meal.

sardegna Semidano In all provinces of Sardinia, from the grapes of the vine Semidano minimum 85%, to which may be added those of other white grape varieties of the zone, not aromatic wine is produced, Sardegna Semidano, protected by DOC of 1995 Award. Is a white wine with a straw yellow colour with Golden reflections tending to; with delicate fruity bouquet; soft flavor, sapid, fresh; a minimum alcohol content of 11 degrees; fish use. With a minimum grade of 13 degrees takes place the better. It is also produced in Champagne, a straw yellow colour with greenish reflections tending to; with a distinctive scent, delicate; a fresh, tangy flavour, dry or sweet or sweet, slightly aromatic; a minimum alcohol content of 11.5 degrees; an aperitif dry use if, by the end of the meal if sweet or sweet. With the grapes undergo natural drying on racks or plan, you get the sweet yellow gold; with an intense, Ethereal smell of ripe fruit; a sweet, full, honey; a minimum of 15 degrees; a use by the end of the meal.

Semidano Mogoro's White wine with a gradation of at least 11.5 degrees obtained from grapes coming from vineyards located in the municipality of Mogoro and eight other nearby towns in province of Oristano and the municipalities of Collinas, Sardara, Villanovaforru, province of Campidano, bear the indication on the label of feature Semidano Mogoro's.

Vernaccia di Oristano

Grenache The vine Vernaccia di Oristano a very ancient origins, much to speculate the spontaneity of Vitis Vinifera. Its name derives from the Latin Vernacula wine of the place, and the first historical written mention dates back to 1327. In the judicial period, thanks to the will of Eleanor of Arborea, established with the Carta de Logu the planting of vines in uncultivated, with strict laws for their protection. It is a moderately vigorous vine that is, prefers medium breeding systems and media expansion or short pruning, which allow to obtain abundant and constant production, despite a certain sensitivity to attacks of downy mildew and powdery mildew. The vegetative revival starts early; the bloom appears in average maturation period falls the III and IV. The cultivation of this valuable variety is concentrated almost exclusively in the province of Oristano, where he seems to prefer the low lands flood-derived Tirso and Rio Mannu.

The Vernaccia di Oristano  is a wine that has no similarity and no link, if not in name, with other vernacce spread in different parts of Italy, and is protected by the recognition of the 1971 DOC. Is a generous and delicious wine from golden yellow amber; alcohol, perfume, with delicate nuances of fine almond; flavor up, thin, light and warm, with pleasant aftertaste of bitter almonds; has a minimum of 15 degrees and a use by the end of the meal. Requires two years aging in oak or chestnut; with a minimum of 15.5% and three years of aging can bring Higher qualification; with barrel aging of at least four years can bring capacity reserve.

Malvasia di Bosa

By the time of the Byzantine domination, was imported in of Sardiniagna Malvasia Grapes or a Large, spreading then as Malvasia di of Sardiniagna. The grape variety Malvasia di of Sardiniagna is a typically local, very different from other Malvasia of Italy. Today it is cultivated in various parts of the island, especially in the Central-Eastern Province of Oristano, in the stretch between the mouths of the Riu Mannu South and Isola Rossa, Bosa, near to the North.

Malvasia di Bosa From the vine wine Malvasia di Bosa who got recognition DOC in 1972 and was awarded important recognitions as the WSET Awards in London. It is produced in the natural sweet or dry type, with colour from straw yellow to Golden; intense smell very delicate; flavor from sweet to dry, bitterish aftertaste with alcohol; a minimum gradation 15 degrees and a use by the end of the meal. Liqueur in the typology has the same features, but with greater finesse and a more distinct aroma and smell that in flavor; a minimum gradation 17.5 degrees and a dessert; subject to the mandatory two years nvecchiamento. Is a noble wine for meditation, also excellent for aperitifs and desserts. This testifi es the quality a rich literature, which bears the signatures of members of the authority by Mario Soldati and Luigi Veronelli, who defines the Malvasia di Bosa wine of his heart. Recently these grapes, harvested with advance vesting, participate in the production of sparkling wine, pleasantly fragrant and sweet taste.

Moscato di Sorso Sennori or Moscato di Cagliari, Moscato di of Sardiniagna and

In traditional land not exceeding 450 metres above sea level, located in the whole territory of Sardinia, cultivate the vine Moscato bianco. His name has been the subject of many interpretations. According to some it would be derived from the name of an ancient Greek grape called Moschaton, while for others it may derive from the Latin Musca Moscow, insect, that as the bee is strongly attracted by perfumes and tastes sweet. In Sardinia, the origins of the presence of the Moscato are traced back to the Romans and is also known as dialectal entries Muscadella reported Missing from the Ark, and Muscadeddu or Muscau reported by moris.

The vine produces almost the whole territory of the island wine Moscato. The quality of the wine Moscato is protected by three awards DOC Moscato di Sorso-Sennori, Moscato di Cagliari, Moscato di of Sardiniagna. The first two have a high alcoholic content and a high percentage of natural sugars, while the third is made into sparkling wine, taste sweet as is proper for a Moscato of good quality.

Moscato di Sorso Sennori With the possible addition of other white grapes, we obtain Moscato di Sorso Sennori and who got the DOC designation in 1972. These are the grapes obtained in the restricted area of the municipalities of Sip and Sennori. It is a sparkling wine from the golden yellow; characteristic aroma, smell and colour; sweet, full, fine; a minimum gradation 15 degrees and a dessert.

Moscato di Cagliari The Moscato di Cagliari, the production of which is permitted in the provinces of Cagliari and Oristano, got the name DOC in 1979. It is a sparkling bright golden yellow colour; intense aroma with a characteristic aroma; exquisitely sweet, velvety flavor, reminiscent of grapes; with a minimum of 15 degrees and a dessert.

Moscato di of Sardiniagna The Moscato di of Sardiniagna is a wine that has obtained the designation DOC in 1979, whose production is allowed in the provinces of Cagliari, Nuoro, Oristano and Sassari. It is a sparkling wine from straw-yellow colour, brilliant; aromatic smell, delicate, characteristic; sweet, delicate, fruity, typical of moscato; with a minimum alcohol content of 11.5 degrees and a use by the end of the meal. The geographical sottodenominazioni Tempio Pausania or Temple and Gallura are reserved to wine produced in Gallura, in the territories of several municipalities in the province of Sassari and others in the province of Nuoro.

The wines under the name of Alghero DOC

In the whole territory of the municipality of Alghero, from which it takes its name, and Olmedo, Oxy, Tissi, Usini, Ittiri, Uri and in the province of Sassari, and in part of the territory of the capital itself, producing numerous types of wine that they got in the 1995 Alghero DOC followed or not by the specifications for white, red and Rosé.

White berry vines, aromatic, not recommended and/or authorised for the province of Sassari, with a minimum of 85%, it produced the Alghero white. THEAlghero white It has pale straw yellow color; delicate fragrance, pleasing; palate dry, sapid, harmonious; a minimum of 10 degrees. theAlghero sparkling white has straw yellow colour; pleasant, fruity aroma, characteristic; taste dry or soft, vibrant, fragrant, persistent; a minimum alcohol content of 10.5 degrees. THEAlghero sparkling white It has a fine and persistent perlage; straw yellow colour; pleasant, fruity scent; taste dry or sweet or sweet, fruity aroma delicately; a minimum alcohol content of 11.5 degrees. THEAlghero passito has yellow gold; intense aroma, Ethereal, ripe fruit; sweet, full, honey; a minimum of 15 degrees.

Red berry grapes, aromatic, not recommended and/or authorised for the province of Sassari, with a minimum of 85%, Alghero Alghero rosé and red. THEAlghero Red has Ruby red colour, tending to Garnet with aging; vinous, pleasant, characteristic; a dry, full-bodied, slightly tannic; a minimum alcohol content of 11 degrees. THEAlghero red novello has Ruby red colour with violet tones; bouquet winy, fruity, just breakthrough fermentation; taste dry or soft, vibrant, fragrant, persistent; a minimum grade of 11gradi. THEAlghero red sparkling wine fine and persistent perlage has; intense ruby red colour with purple reflections; vinous, pleasant, characteristic; taste dry or sweet or sweet, pleasantly aromatic; a minimum alcohol content of 11.5 degrees. THEAlghero liquoroso (en) He grenade-red tending to brick with age; intense, complex aroma, Ethereal; sweet, full, warm, harmonious; a minimum of 18 degrees. THEAlghero Rosé It has pinkish; vinous, delicate, pleasing; taste dry or soft, harmonious; a minimum alcohol content of 10.5 degrees. THEAlghero rosato frizzante It has pinkish; vinous, delicate, pleasing; taste dry or soft, harmonious, bubbly; a minimum alcohol content of 10.5 degrees.

Torbato White grape Torbato It is present only in the area of Alghero over an area of just over 90 hectares. It is a grape of undoubted Spanish origin, and it is believed imported during the Catalan domination. From grapes of the vine Torbato with a minimum 85% is producedAlghero Torbato that it has a straw yellow colour with greenish tinges initially; scent slightly aromatic, characteristic, intense; palate dry, sapid, harmonious, pleasantly bitterish aftertaste from; a minimum alcohol content of 11 degrees. THEAlghero Torbato sparkling fine and persistent perlage has; straw yellow colour; pleasant perfume and characteristic of fruity; taste dry or sweet or sweet, fruity, pleasantly aromatic; a minimum alcohol content of 11.5 degrees.

The grape Sauvignon grapes with a minimum of 85% is producedAlghero Sauvignon It has a straw yellow colour with greenish tints; pleasant, fruity aroma, with characteristic aroma; palate dry, full-bodied, persistent; a minimum alcohol content of 11 degrees.

The Chardonnay grapes with a minimum of 85% is producedAlghero Chardonnay that it has a straw yellow colour with greenish tinges initially; delicate fragrance, fruitiness, characteristic; palate dry, sapid, full, characteristic; a minimum alcohol content of 11 degrees. THEAlghero Chardonnay sparkling wine fine and persistent perlage has; straw yellow colour; pleasant perfume and characteristic of fruity; a minimum alcohol content of 11.5 degrees.

The grape Vermentino grapes with a minimum of 85% is producedAlghero crisp Vermentino It has a straw yellow colour; pleasant perfume and characteristic of fruity; taste dry or soft or lovable, bubbly; a minimum alcohol content of 10.5 degrees.

From grapes of Cabernet vines French Cabernet Sauvignon, Carmenère, alone or in combination up to a minimum of 85%, it produced theAlghero Cabernet, which has an intense ruby red colour until the grenade; distinctive aroma, Ethereal; dry taste, slightly tannic, full; a minimum alcohol content of 11 degrees.

The grape Sangiovese grapes with a minimum of 85% is producedAlghero Sangiovese, which has a Ruby red colour tending towards Garnet with aging; bouquet winy, intense; dry, harmonious flavour; a minimum alcohol content of 11 degrees.

From grapes of the vine Cagnulari or Cagniulari with a minimum of 85% is producedAlghero Cagnulari or Cagniulari characterized by a Ruby-red colour; vinous, distinctive of the grape; dry taste, slightly tannic, harmonious; a minimum alcohol content of 11 degrees.

Anghelu Ruju From grapes of Cannonau grape wine is produced Anghelu Ruju Reserve, a full-flavoured liqueur wine, generous and warm with the typical aroma and bouquet strongly pronounced scent with notes of cinnamon and Walnut; with a 18.5 degrees is a meditation wine and dessert. A late harvesting of grapes, a prolonged air drying, ageing in old oak casks, it accomplished this wine which is produced in limited quantities, only the saddle Cantina & Moscow.

Sardinian liqueurs

Myrtle Among the main Sardinian liqueurs, Myrtle undoubtedly the most famous Sardinian liqueur, produced in the Red version by cold infusion in alcohol by adding honey and sugar of the berries of the plant family Myrtaceae. There is also the white version, which is obtained from the infusion of the leaves of the plant and is much more fragrant and less sweet.

The Limoncello It is obtained by cold infusion of lemon peel in alcohol still green with the addition of honey and sugar; and the Arbutus is obtained from the cold alcoholic infusion of ripe fruits of Strawberry tree.

The filu 'e ferru is brandy sarda, which takes its name from a practice used in the past to conceal the illegally distilled product. At the end of '700 Piedmontese imposed domination, among others, the taxation of domestic spirit production, which forced the population to hide kegs of brandy in the campaign, scoring positions with a piece of wire that came from the ground, so you can later retrieve. Hence the namefilu 'e ferru that still preserves the spirit of Sardinia.

The next few pages

On the next page we will describe the main traditional events of Sardinia, which are the religious events, the celebrations of Holy week, and in particular, in the Barbagia, are those related to the Carnival, different from one location to another. In all the festivities are held various competitions, both modern and traditional. Those who prefer to have the horse races and the chants, choirs, poetry competitions, performances of folklore groups and traditional dances. In Sardinia is celebrated for several years Sa die de sa Sardigna.


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© Claudio de Tisi 2002-2012-Codice Fiscale DTSCLD44M23F132W