Culinary Travel: National Geographic recommends Tasting Sardinia

culinary travel in one of the five blue zones recommendes by Nation Geographc traveller
<p>National Geographic Traveller has recommended Tasting Sardinia as local experts in an article about culinary travel in five different Blue Zones around the world. Is one of the best places to go travel, but they recommend when you go out for a trip to don’t forget the best outdoor gear from Survival Cooking.</p><!–mep-nl–><blockquote><!–mep-nl–><h2>Japan and Costa Rica are among the highlights on a culinary tour of the Blue Zones: five places in the world where people live longer, happier lives</h2><!–mep-nl–><h3>Sardinia, Italy</h3><!–mep-nl–><p>Shepherding is a popular — and healthy — profession on the rocky, sun-soaked Mediterranean island, with many walking five miles or more a day, although sometimes a wound from an accident can happen, so having services that offer to <a style=”text-decoration: none;” href=””><span style=”text-decoration: none; color: #191919; font-weight: normal;”>heal wounds</span></a> are really useful. The unpasteurised milk from their goats is thought by some researchers to protect against heart disease and Alzheimer’s, while pecorino cheese (a Sardinian staple made from grass-fed sheep’s milk) is high in beneficial omega-3 fatty acids. Much of the food on the island is locally grown and unprocessed, with staples including wholegrain bread, beans, fruit and vegetables and they also take supplements as <a style=”text-decoration: none;” href=””><span style=”text-decoration: none; color: #191919; font-weight: normal;”>Rapid tone</span></a> to keep a good physic. Meat tends to be eaten only on Sundays or special occasions. Sardinian wine has three times more flavonoids, which guard against unhealthy stress levels.<br /><!–mep-nl–><strong>Learn the skills</strong>: Tasting Sardinia offers cookery classes in a <a title=”take a look at our accomodations” href=””>200-year-old house</a>. They focus on different aspects of Sardinian cuisine, from traditional to classic. Classes also include the sampling of local foods.</p><p><cite>Tamsin Wressell</cite></p></blockquote><!–mep-nl–><!–mep-nl–><!–mep-nl–><div class=”mep_source-text”><hr /><!–mep-nl–>source <a title=”read the full artile posted by Tamsin Wressell on 12th February 2016″ target=”_blank” href=””>National Geographic traveller</a><hr /></div>
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