Archives by category 'Dining'

The cycle of Sardinian is interspersed with a large quantity of food and wine festivals to nature and festivals that attract religious principles, which make the solitary island popular destination not only in fiery summers, but in all seasons, the desire shared by many today , to be able to appreciate in all aspects of known and unknown, that they belong. Surprises the eye of the foreigner Sardinian carnival and festivities that are connected to it. According to tradition starts from January 17, the feast of St. Anthony Abbot, and lasts until Ash Wednesday. What I find surprising is the variety of celebrations, which also change substantially from area to area. Every village has its own mask and its own carnival. What for charm, color and rhythm excels over others is perhaps the one that is celebrated in Mamoiada, where the famous Mamuthones accompanied by loud Issohadores perpetrators before the eager eyes of those present, the most ancient battle that Sardinia has ever known. And many see in this clash between bad and famine, represented by Mamuthones and their bells, and among the younger and more colorful Issohadores, representatives of Good and Abundance that stifles Poverty. The masks in question will make a fine show in various occasions, but it certainly will not have overshadowed the celebrations held in late August Muravera, where at the end of August, will attend the summer carnival. Masks from every corner of the island parade the principal streets of the country, having fun and surprise of those present. (Maskaras). Spring Festival is the one that now is celebrated for centuries in Cagliari, which celebrates the exploits of Sant'Efisio, through the intercession of which the city was in a remote time now, freed from the scourge of the plague. It 'a festival of colors, costumes and music, even if the stain remains the religious character, who knows his start on 1 May. The summer opens with a tasty feast of cherries, held in Burcei, where it grows a sweet fruit, big and juicy. You will have the opportunity to know not only the delicacy of the red country but also its typical products offered for tastings, and its distinctive handicrafts. The date is set for early June. Finally, the autumn full of festivities, held everyone in the loop of Autumn in Barbagia, among which stands out for festivals influx of tourists to Milis and its wines. Participate in a tender, which will be elected at the end of the novel Prince of the year. Tourists as well as tasting the wines of Sardinia will know the kitchen area as well as crafts. There will be opportunities to visit not only the natural beauty surrounding the village but also various exhibitions, permanent or temporary staged for the enjoyment of visitors.

And this is just a taste of what Sardinia has to offer. To know how much more there is to discover visited www.sagradegliagrumi.it.

Claudia Zedda

This water lives of Sardinian origin, produced by distilling the pomace of first choice. Excellent and those obtained from the pomace of Vernaccia. It 'a typical product dell'oristanese, although the places sardines, with some variations, more or less deep, have their water screw. In Barbagia and Logudoresa is also known by the name of Abbardente, whose meaning is easily understood, water, burning, burning, which catches fire easily. While Fil'è ferru, translates literally with wire, to recall the normal practice a few centuries ago when the distillation was prohibited by the Law on State monopolies and the production was done clandestinely. The distilled product, as well as the stills were buried and not to forget the exact place where they hid, they used to stick one or more wires in the ground. The finding would be simplified and the product safe. Is still an excellent digestive liqueurs typical of Sardinia, strong in taste almost wished to be associated with its land of output. Often exceeds 40 degrees, its color is transparent and often is flavored with different essences typical Sardinian, such as arbutus, or seeds of wild fennel. Ottimo il fil'è ferru honey, obtained by simply soaking in the distillate of a tablespoon of good honey. And the challenge for the tourist will not be as digestive drink alcohol, how to remember and pronounce the name.

Claudia Zedda