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Tasting Sardinia
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UNIQUE TRAVEL EXPERIENCE
UNIQUE TRAVEL EXPERIENCE

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THE SARDINIAN CUISINE

Prosperous soils covered with unique varieties of #vines, olive groves being pruned to get the best of the fruit, tangerines and lemons ripening under a dazzling sun, wild thyme, rosemary, juniper and myrtle perfuming the mistral winds, the #Mediterraneanscrub enriching the costal breezes, shepherds guiding their flocks home from the rich pastures to make #pecorinocheese and #ricotta, fishermen reeling in #mullet and #lobster from the blue Med... this is neither poetry nor romance, it's real world, it's plain truth: nowhere does #slowfood like Sardinia. It's not pride and it's not merit, here things just normally happened this way. Get lost through mountings and remote villages, surrounded by sea, in this incredible mini-continent, trust the warmth hospitality of its people and you will encounter an incredible #culinarytradition.

The #Sardiniancuisine is somewhat variegated and mainly characterized by its island-status and its agropastoral culture, enriched during the centuries throughout contaminations, contacts and trades with other peoples. It is considered to be an important part of the Mediterranean diet and it was declared masterpiece of the oral and intangible heritage of humanity in 2010 by #UNESCO.

#Ravioli are the quintessential tasty meal and perfect any time of the year. If we had to single out a Sardinian signature-dish ravioli would probably argue with the suckling spit #roastedpiglet wrapped with myrtle leaves, to make it a sa sarda. These shown in the picture were kneaded using spinach in order to make a green dough and stuffed with a mixture of asparagus, anchovies paste, radicchio and toasted bread crumbles. For the seasoning I took inspiration from tradition combined with a graphic palate: a creamy sauce or Italian #besciamella made with batter, milk cream and #myrtle leaves. What an interesting combination, each flavor is perfectly recognizable and well balanced. When simple means great.

Tasting Sardinia is trying to convey an innovative way of #traveling based on sharing in touch with people. If you would like to know more thoroughly about our offers please visit www.tastingsardinia.com
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Carnival in #Sardinia (#Italy)

Leave behind the sinuous hills of the Marmilla dotted by sheep pasturing around and aim northwest toward the rugged landscape of inland #Barbagia, it pops up clear that if a #pagan worship tradition was to go on in the face of centuries, foreign colonization and the efforts of Christian authorities who struggled to wipe out all that, it could only have happened here. You really cannot miss the #carnevalebarbaricino.
Their #costumes and their wooden #masks bring back to the prehistoric man-animal connection, and their steps, forceful and constant, rigorously occur simultaneally in order to produce the hipnotic, haunting sound of the bone-made clapper banging against the bronze of the cowbells, to stave bad spirits off. Their appeal is simple: natives as well as visitors are transported back in time into a world of primordial instincts, when men didn’t shy away from negotiating their most basic needs directly with their divinities. They show themselves in public for the first time on the 17th of January, on the occasion of Sant’Antonio Abate (Saint Anthony Abate), festivity celebrated with some #bonfires lit up in most village squares of the island where the ghostly masks dance around in circles all night long. Lately numerous historians have been trying to narrow down the countless theories around this tradition, in the effort to find an exhaustive explanation and possibly its exact origins. Undisputed stars of this local version of the #Carnival are the Mamuthones from #Mamoiada, pre-Christian traditional masquerades dating back more than 2,000 years. The mystery drifting around their origins makes them even more respected and cherished.

Besides the celebrated and famed #Mamuthones and #Issohadores from Mamoiada you might be interested also in: #Boes and #Merdules from Ottana; #SuBundu from Orani; #SosCorriolos from Neoneli; #SUrzu from #Aritzo; #Mamutzones from Samugheo; #Urthos and #Buttudos from #Fonni.

Tasting Sardinia introduces an innovative way of #traveling. If you would like to know more about our ideas please visit www.tastingsardinia.com
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Worth a trip: Unhurried green sloth

If you happen to plan a #cookingvacation in #Sardinia we energetically recommend to combine it with something out in the open, something deeply in harness with the still #unspoilt nature. If you are not in a rush we might have an exceptional good idea: the tremendous lethargic #treninoverde or green train if you prefer. According to many it remains one of the best ways of #exploring Sardinia's interior, a slow, sluggish, quiet #steamengine locomotive with wooden wagons from which to breath the panorama. This train is set on a #railway with narrow tracks and passes through a territory rich in vegetation. Numerous English operators programming their trips to Sardinia each year insert this suggestive attraction in their #itineraries defining it “the train in the wilderness” to purposely underline the trip across a savage and #uncontaminated wilderness, where the railway seems part of this landscape, together with the road mender’s house, the stations, the viaducts, and all of the railway engineering artworks. #Travelers like emphasizing an other important aspect of this train ride, and that is the right speed to consent the appreciation of the island landscape in every aspect, while you proceed, gingerly, in an environment unreachable by other means. There are several tourist routes that run between mid-June to mid-September but we like to highlight the one reaching Arbatax starting from Mandas; it takes more than 5 hours and you will find yourself lost in the twisting, spectacular line, crossing the remote highlands of the Parco Nazionale del Golfo di #Orosei and Parco del #Gennargentu.

Tasting Sardinia introduces an innovative way of #traveling. If you would like to know more about our ideas please visit www.tastingsardinia.com
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2015-03-31
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ANCIENT THREE PIPES WIND-BLOWN SARDINIAN DEVILRY

#Sardinia is likely to be the most culturally distinct of all the #Italian regions; it is due probably to a strong island-status determined by an endless isolation from the mainland and from a remarkable influence instilled during the centuries by the numerous “visitors”. As far as the playing tradition is concerned it’s fair to assert that #launeddas is the Island’s trademark #musicalinstrument being the most ancient within the whole #Mediterranean basin. It is a rudimentary an ancient wind instrument that consists of a set of three single-reed pipes bound together with wax (two chanters and one drone), all three simultaneously mouth-blown using a particular technique: the #circularbreathing. Launeddas is an age-old device which is capable to give #gooseflesh even to the most insensitive ones. The most ancient proof of the existence of launeddas in Sardinia is given by the little votive bronze statue called bronzetti dating back to the X century B.C. during the #nuragic civilization.

The essential role of Launeddas has also been approved by #UNESCO, which in 2014 invited the esteemed master Luigi Lai to play in Paris as part of "La Musique, la Culture, Les Traditions d’une ile dans la Mèditerranée: The #Sardaigne", an event dedicated to the Sardinian traditional music.

Listen master Luigi Lai playing launeddas live https://www.youtube.com/watch?v=g-5amqawD_c

Tasting Sardinia introduces an innovative way of #traveling. If you would like to know more about our ideas please visit www.tastingsardinia.com

#europeanculture
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THE LAST #COPPERSMITH  

What’s in store: as a new offer Tastingsardinia is working on a tour among the traditional and unique #crafts   of the island; as befits an agricultural island, #sardinia  has an incredibly long tradition of #craftmanship , many of which make the most of local materials. But where objects were originally made for practical, everyday use, they are now largely made for decoration. In our schedule we have already managed to insert #filigree  jewelery, red coral, #woolcarpets , horn-carved pocket knives, #cork   and last but not least the copper #handicrafts . Visiting their #workshops , admiring unobtainable objects of a rare beauty, getting to know them personally and their art is what we guarantee with Sardinian #Handicraftstour

Many mining sites reveal that the copper was mined in Sardinia already during the nuragic civilization (1800 BC). Although there are no systematic studies on the processing of copper in Sardinia, on the bases of the elderly memory of coppersmiths, it can be said there are many involved in this activity, with the occasional presence of people from the peninsula, especially from Calabria and Naples. Some of these figures decide over time to implant themselves in Sardinia, and to open up shops. Isili, a small village in the centre of the island rises as a place of reference for the whole Sardinia. There are many artisans that in the end of the nineteenth century decide to move and set up shops in this provincial town. In the sixties of the twentieth century we find a situation where the only Isili remains active in Sardinia working copper. We assist during the decades to a slow but steady abandonment of the objects in copper. Around the eighties of the ‘900 are still in Isili a dozen craftsmen and thirty retailers. This number is gradually declining, due to abandonment of the new generations. Currently there is only one artisan who keeps alive this ancient art: Luigi Pitzalis. You have the opportunity to visit his workshop, to understand some secrets of this ancient art, to explore this fascinating environment and to get to know in person his philosophy:

“Over the years I gained the conviction that the aesthetic rendition of an object is given by his functionality rather than his decorations. The aesthetic is intrinsically linked to the laws of nature that determine the shape, intended as a consequence of the use; changing the form of an object may change his functional performance.” - Luigi Pitzalis [www.luigipitzalis.it]

Tasting Sardinia introduces an innovative way of ‪traveling. If you would like to know more about our ideas please visit www.tastingsardinia.com
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2015-03-30
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Take a look at this amazing foodie travel story about a particular place called Montiferru (Sardinia, Italy) and its two most tasty and popular products: bue rosso (red ox) and casizolu cheese. This story is part of a foodie tour and is about a cooking lesson included in it.

Enjoy the story!!

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#travel   story: canto a tenore of Bitti

We have just finished with an incredible experience. We have had a splendid group of musicians for 8 days who came all along from #FaroeIsland   (Denmark) to perform in #Sardinia and make a cultural exchange. The whole #tour was organized in collaboration with Travel Motus and the cultural association S'Iscandula who did a huge work planning the concerts. Surely the icing on the cake was during last day in Bitti, in the mountainous central Sardinia, where the guys had the honor to listen and play with the famed male choir “tenores” of Remunnu 'e Locu.
If ever some sort of music could represent the soul of Sardinia's rugged territories and agro-pastural landscapes, it is canto a tenore. This traditional singing is one of the oldest-known forms of vocal polyphony. It is performed by four male choir, the #tenores , made up of sa oghe (the soloist), su bassu (bass), sa contra (contralto) and sa mesu oghe (countertenor). Little is known of the canto's origins but it's thought that the voices were originally inspired by the sounds of nature: the contra based on the sheep's bleat, the bassu on a cow's moo and the mesu oghe imitates the sounds of the wind blowing. According to some, the leader of the choir, the soloist, sings poems meaning the man who is capable of ruling the nature. The choir we had the possibility to play with, Remunnu 'e Locu, is considered to be among the others the most famous having performed at Womad festival and recorded on #PeterGabriel 's Real World record label. In 2008 the Sardinian canto a tenore was inscribed on the #UNESCO   Representative List of the Intangible #cultural   Heritage of Humanity.

This travel story is part of http://www.tastingsardinia.com, an innovative way of #travelling . If you would like to know more about it, if you want us to keep you updated about our ideas please stay in touch.

#europe   #italytravel   #traveller   #reportage   #CulturalHeritage #music   #worldmusic
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2015-03-24
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Travel story: Montiferru Bue Rosso

Rolled red ox fillet with ham and aubergines, flavored with Vernaccia wine, saffron and melted casizolu on top.

Some months ago all along a #foodietour‬   centered in Montiferru area we proposed a successful recipe based on the renowned meats and cheeses found only in that region. It was during a #cookingclass  based on local produce as the famous casizolu from Santu Lussurgiu and the #tasty   and unique Bue Rosso from Seneghe that we experimented this new combination of #flavor ‬.
Casizolu cheese and Bue Rosso meat are two important products obtained from cows raised in the wild belonging to the sardo-modicana variety, found only in the Montiferru territory. Either of them were recognized as #SlowFood  Brand (the international movement which promotes an alternative to fast and junk food to preserve traditional and regional cuisine).
Once agriculture became mechanized, the Bue Rosso, literally red ox because of its colorful fur, faced extinction. It was thanks to the efforts of local farmers and the huge promotion made by slow food community, these animals continue to peacefully graze in the hills of Montiferru. Their delectable meat and Casizolu, the flavorful cheese made from the milk of these unique cows, are recognized as presidia of the Slow Food movement. The Bue Rosso survived because it is the only breed of cow raised in a completely natural way on the island, as the animals must be pastured. Every ‪#traveller to Sardinia should at least once try this particular meat and exquisite cheese. The Casizolu cheese is still obtained by hand-milking, that makes it more difficult to produce and less widely available then other cheeses produced. But if you are willing to venture into the hills of this part of #Sardinia‬ , you can appreciate this local delicacy which is still made by hand by local farmers.

This travel story is part of http://www.tastingsardinia.com, an innovative way of  #traveling ‬. If you would like to know more about it, if you want us to keep you updated about our ideas please stay in touch.

#italianfood   #foodphotography  
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Travel story: centenarians bits of humor

This pictures were shot a couple of month ago during the last #longevity  tour. It was a nice group and we enjoyed the experience very much. Although the schedule was rather demanding the trip ended up being quite formative and amusing. Among the other activities we went to visit #Sardinian   #centenarians  in their houses; needless to say we just did an overwhelming discover when forced to wait for the first woman who was running errands. Yes it is entirely true, we were told by her younger son (who was something like 74 years old) that she was probably buying something to be cooked at lunch in the nearest shop, very impressive! When she managed to get back found me and the rest of the guys waiting for her in the courtyard, she greeted me politely and asked to be kissed. I fell from the frying pan into the fire: the naughty girl started shouting at her son: “this strange guy kissed me, please do something…”. It is pointless to say that everyone but me was laughing like crazy!

This experience is part of http://www.tastingsardinia.com offer, an innovative way of travelling. If you would like to know more about it, if you want us to keep you updated about our ideas please stay in touch.

#health #healthy #healtylifestyle #europe #italytravel #italy #bluezone  
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