Discovering typical Sardinian products on a 5 stops itinerary

Anyone, even having never visited Sardinia,will have heard of typical Sardinian products, such as tasty cheeses, cork processing, or the full-bodied red wines.

But it is only the beginning of a journey of unforgettable flavors and aromas, which those who have had the opportunity to try have never forgotten.
A journey that winds along the coast and hinterland of Northern Sardinia, following the rich calendar of events of Salude & Trigu, the long festival that tells the story of the most authentic Sardinia, among vineyards and costumes worthy of kings and queens.

The scent of helichrysum along the paths that run along the sea, or that of myrtle berries, and how can we forget the savory and decisive flavor of Sardinian pecorino? Perhaps tasted in a typical snack break, in a lunch shared with the shepherds, or in one of the many 0 km farmhouses.

However, we’d like to surprise you with some new ideas: an itinerary in Northern Sardinia to discover five typical Sardinian products that you won't easily forget.

In the universal imagination, nothing embodies the Mediterranean aesthetic more than a bright green olive branch adorned with pot-bellied olives, shining like jewels.

Symbol of peace and health, Greek mythology tells that it was the goddess Athena who gave the olive tree to men, a splendid silvery plant capable of illuminating the night, healing wounds, producing ointments and nourishment.

Therefore a symbol of well-being, light and wealth, since a liquid gold with exceptional powers and a refined taste was extracted from the olive tree: olive oil, extra virgin and very pure, like the one still produced today in Sardinia and throughout the Mediterranean.

And some of the island's greatest excellences reside precisely in Alghero, with his historic oil mills and award-winning labels.

Alghero extra virgin olive oil is certainly one of the most requested and loved typical products, both by locals and tourists, who even love to sip it in dedicated tastings, as well as obviously accompanying it with excellent traditional breads, as with all dishes.

A true sensorial journey, from the deep green and gold nuances to the fragrant scent, up to the final tingling on the palate.

A real treat!
Have you ever tried an oil tasting?

If you have already seen the Candelieri di Sassari, why not replicate the amazement by taking part in the celebrations of the Candelieri Nulvesi?

The gremi, or guilds of the town, divided into farmers, breeders and artisans, carry in procession three enormous candlesticks surmounted by a gigantic decorated tabernacle.

To carry a single candlestick, which weighs 8-9 quintals, each gremio has over sixteen men!

But in addition to the magnificent candlesticks, Nulvi hides another treasure: his Granglona cheese!

Born in the 90s from the hard work of a cooperative of farmers from Anglona, ​​it is a cooked table cheese, produced exclusively from sheep's milk and rightly considered an authentic example of Sardinian typical products. 

Elastic and sweet-aromatic in its young stage, while grainier, straw-coloured and slightly spicy when aged, even for more than 30 months.

Its peculiarity is the proximity to the taste more similar to a Parmigiano than to pecorino, but the Granglona is unique, and also practically lactose-free.

You can enjoy it on its own, as with any other dish, as its aroma goes with everything and enhances every ingredient with which it is combined.

Seeing - and tasting - is believing!

There are those who can't wait to be able to go to the restaurant to order a seada at the end of the meal... and those who lie!

A treasure chest of durum wheat semolina, water and lard, with a soft and warm filling of fresh cheese - slightly acidic - scented with citrus peel, and wrapped in a shiny blanket of honey, even better if made from arbutus!

These are the few simple ingredients of the delicious dessert typical of a farmhouse meal.

If they even invented it on the go in Alghero, it is however in Gallura that the dessert, with a golden and crunchy frying done to perfection, finds its sublimation, thanks to the local honey.

Sardinian honey is one of the finest in Europe, and long recognized as the best in Italy, therefore rightfully considered a typical Sardinian product.

The production is wide, from the excellent wildflower to the more aromatic eucalyptus, lavander and chestnut, up to the rare strawberry tree honey. Honey is, moreover, one of the main ingredients of the Sardinian confectionery tradition, starting from the soft and melting nougat, up to the acciuleddi and orillettas - fried sweets in the shape of braids or lace, accompanied by honey.

Gallura itself boasts various records and a tradition of ancient beekeeping, winning numerous awards and certificates of appreciation from all over the world over the years.
Particularly in the Berchiddeddu area, on the hills isolated from any form of environmental and noise pollution, from smog or pesticides from intensive agriculture, beekeeping still continues with ancient methods, and has achieved splendid results.

The honey produced by these beloved bees, among rows of lavender, tufts of wild thistle and fruiting strawberry trees, is highly prized, a true richness of the territory and a powerful ally for health. Not to forget the fragrant Millefiori. Some years you can also find Erica and Asphodel honey.

In short, a paradise for bees, who have a sort of natural reserve here.It cannot therefore be missed, even after the most lavish of meals, a beautiful seada cloaked in excellent Sardinian honey.

The much-loved bottarga, and the extraordinary dualism of its simplicity: spectacular and refined in seafood dishes, accompanied with clams for example, or marinara sauce, immediately evokes the first meal eaten at a seaside restaurant, when returning to Sardinia after a long time.

But it is also last-minute spaghetti, when you invite a friend home spontaneously, you haven't made any special groceries shop, but you can offer him a mouth-watering dish: spaghetti with oil or butter, with an avalanche of grated bottarga.

And what about artichoke season? Served fresh, sliced ​​very thinly, and alternated with layers of bottarga... a real pleasure. Especially if accompanied by the excellent extra virgin olive oil we were talking about just now, obviously.

The production of this prized fish product, obtained from the drying of mullet eggs, is renowned and in demand throughout the Italian peninsula. We tasted one of the most delicious bottarga in Olbia, so if you happen to be in these nearby, don't fail to look for it on the menu.

Sprinkled on a nice plate of pasta with mussels from Olbia, it makes everything beyond heavenly: a true delicacy among Sardinian typical products...

Enjoy your meal!