Cannonau
Il Cannonau di Sardegna Jerzu è un vino DOC ottenuto dalle bacche nere che vengono coltivate principalmente nella zona centrale dell’;isola. It is said to have arrived from Spain in the 1400s, but recent studies have established that it actually has indigenous origins. It is one of the best wines in all of Sardinia, and there are also other versions made with […]
bread and saba
Pan e saba is a dessert leavened mainly with saba. The dough for saba bread is prepared with durum wheat semolina, natural yeast, saba, and enriched with the addition of walnuts, raisins. Find out more about : https://www.ricettedisardegna.it/pani-saba/
Pistachio
Pistoccu is a type of thin bread, dry and hard that can also be enjoyed soaked in water. So called because it is cooked twice (cookie), Pistoccu bread is a bread that can be kept for a long time. Può essere consumato secco o inumidito nell’;water, accompanied with cured meats and cheeses find out more on http://www.ricettedisardegna.it/pane-pistoccu/
Gastronomy and cooking
; The food and wine tradition of Tortolì is closely linked to local folklore and above all to fishing, given that there are plenty of fishermen in the town. Starting from the first courses we must remember the "culurgiones", local ravioli filled with fresh Sardinian cheeses and potatoes and flavored with herbs. Always based on potatoes you can't help but taste it […]
