Archives by category 'Dining'

The cycle of Sardinian is interrupted by a large amount 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 and the Sardinian carnival celebrations that connect to it. According to tradition starts from January 17, the feast of St. Anthony Abbot, and lasts until Ash Wednesday. What is surprising is the experience the variety of celebrations, which also change substantially from area to area. Each resort has its own form and its own carnival. What to 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 greedy 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 between younger and colored Issohadores, representatives of Good Poverty and Abundance that suffocates. The masks in question will proudly displayed on several occasions, but certainly should not go unnoticed celebrations held in late August Muravera, where as the end of August, will attend the summer carnival. Masks from every corner of the island's main town parade in the streets, having fun and surprising present. (Maskaras). Spring festival that is now centuries is celebrated 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 plague. It 's a feast of color, costumes and music, even if the stain remains the religious hero who knows his start on 1 May. Summer opens with a tasty feast of cherries, seal Burcei, where it grows a sweet fruit, big and juicy. You have the ability to know not only the delicacy of the red country but also its typical products offered for tastings, and its characteristic craftsmanship. The event is scheduled for early June. Finally autumn, full of celebrations, all organized in the cycle of Autumn in Barbagia, including festivals stands for influx of tourists to Milis and its wines. Participate in a tender, the conclusion of which will be elected the new prince of the year. Tourists as well as taste the wines of Sardinia may know the kitchen area as well as crafts. You will be able to visit not only the natural beauty surrounding the village as well as various exhibitions, temporary fixed or arranged 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 visit www.sagradegliagrumi.it .

Claudia Zedda

This water lives of Sardinian origin , produced by distilling pomace grade. Excellent is that obtained from Vernaccia grapes. It 's a typical product dell'oristanese, although the places of Sardinia, with some variations, more or less deep, have their water lives. In Barbagia and Logudorese be known by the name of Abbardente, whose meaning is easily understood, water, burning, burning, which catches fire easily. While Fil'è ferru, translates literally as wire, remember to use the custom in some centuries ago when the distillation was prohibited by the Law on State Monopolies and production was done illegally. The distilled product, as well as stills were buried and not to mention the exact place where they are hiding, it was customary to drive 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 to its production floor. Often exceeds 40 degrees, its color is transparent and often is flavored with different essences typically Sardinian, such as strawberry, or wild fennel seeds. Very good fil'è ferru honey, obtained by simply soaking in distilled just a few tablespoons of honey. And the challenge for the tourist will not drink much alcohol assimilation, as remember and pronounce the name. Claudia Zedda