While playing as an island, seafood, especially shellfish, a large part of the regional cuisine of

In Sardinia perhaps most quickly conjures up the idea of sardines. A small island rounf off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisine is Sardinia's regional taste is often a surprise for a palette waiting rounf red sauce and parmesan cheese to be the beginning and end of traditional Italian cuisine. While there is a region of Italy, Sardinia's history shared with Swedes many European countries, such as Greece, France rounf and Spain. This diverse history of the people shows in the traditions and culture of this isolated island destination.
While playing as an island, seafood, especially shellfish, a large part of the regional cuisine of Sardinia, use very few Sardinian meals do not lamb, a rich resource in the mountainous rounf inland of the island of Sardinia. In addition to the lamb meat, a favorite of Sardinian chefs, very few meals complete with sheep's milk and wild fennel. Stews and roasts are popular choices for people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.
Seafood traditions of the Greek islands can be found in the mussel stews and roasted lobster dishes that keep the island's fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel rounf or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made from semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.
Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking rounf sauces that could just as easily be served as soups. This reason does follow a Sardinian entrée with a hearty crusted bread or a side of potatoes for a very filling meal. Pasta, in the traditional sense is not so big a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are usually associated with Middle Eastern cuisine. Hearty grains and fusilli often accompanies dishes of Sardinian regional cuisine, as opposed lasagna, spaghetti or linguine that Americans more commonly rounf linked Italian cooking.
Between Sardinia's people, from France to the Middle East, and the various different landscapes and varied history resources found throughout the island, it's hard to put Sardinian cuisine into one category. One thing is for sure though, as you will find many different types of food on the island of Sardinia, it is unlikely you will find anything like it anywhere else in the world.
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