Travelling with Ivo, your gourmet expert and nutritionist you will understand Sardinian culture and traditions through food. Sardinian cuisine and its genuine produce are an important part of the Mediterranean diet and as such were declared masterpiece of the oral and intangible heritage of humanity by UNESCO in 2013. Journey throughout the amazing world of Sardinia autochthonous products such as pecorino cheese, mother yeast bread, extra virgin olive oil, grey mullet and bottarga, saffron, honey, noughts, free range and game meats, artichokes, just to mention a few. How to play Texas Hold Em Poker? We provide tutorial that allows you to learn about the different poker hands and Texas Holdem poker rules. Click here www.wheninmanila.com You will not only have the chance to delight your palate but you will truly enjoy hand-on cooking lessons, cheese making with the shepherds and different harvesting experiences with locals. last updated: 2018-10-25
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It comes in handy from time to time to cook a velvet sauce. In a nutshell all you need to do is keep boiling some vegetables, a stroke with a blender, some cheese or butter to make it creamy and it’s a done deal! Problem comes when you have to eat it, perfectly even and smooth without something to bite, I frankly find it little bit boring. Here is an idea to get some chewable stuff.
To make this cream I took inspiration from an ancient sardinian recipe of indisputable success. I am talking about the boiled ripe fava beans flavoured with wild fennel, delicious! You squeeze them out with you bare hands, throwing away the skin, you just can’t help yourself to have one more.
It is inspiring to experiment using the seasonal products. The roasted chestnuts are a must in some Sardinia villages, especially during the coldest months of the year. I have to admit it, I adore to prepare and to eat them while sipping a glass of moscato white wine. You should give it a try!
The risotto with cardoncelli mushrooms is a fall first course made with the king of mushrooms: the delicate cardoncello. I made a blunder ones: I had just tried to melt down some pecorino cheese into a mould to get a nice shape to be used as a container for the rice but unfortunately it crumbled off. I should have used the grana padano for that purpose. To get a proper cheese basket you really need the right amount of fat in it. Nevertheless an idea came to my mind: keeping the cheese flat as a slab and using it as a base for something warm to make it melt a bit. Having some cardoncelli mushrooms at my disposal the line was taken, I had only to focus on the colours to make it work.
I’ve always been fascinated by how many different dishes you can create using just, eggs and flour. Fregola is a sardinian couscous like rounded shaped kind of pasta the preparation of which (starting from scratch with your bare hands) is a lot of fun. Most people consider fregola with clams one of the staples in the entire cooking Sardinia tradition, especially down in the south. In the current recipe I am going to present a version of mine of the dish, varied by adding mussels and grey mullet bottarga. Simple, yet stylish this dish is a good example of balance between flavours.