Prestigious magazine National Geographic Traveller, has recommended Tasting Sardinia as local experts in culinary travel.
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. 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: 2017-08-02
In this cookery lesson we share with you a wide choice of thrill-recipes of the Sardinia culinary tradition that foodie adventurers would consider unmissable.
1 day experience, part of a multi-day 3/8. It is a complete and intense experience in the largest covered fish market in Europe.
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.