EXPO 2015: Success for the food and wine of Sardinia
EXPO 2015: We have seen an immediate success for Sardinian food and wine in Milan at the stands of Cibus and Eataly, and not only because the Israeli ambassador Naor Gilon decided to eat Sardinian, or because of the many celebrities standing in line at our stands.
The traditional island specialties are continuing to attract the interest of many visitors: breads and pasta such as malloreddus, filindeu, lorighittas, fregola, but also modizzosus, carasau, civraxiu, pani pintau, pane degli sposi. According to recent scientific research, the traditional sourdough bread is one of the secrets behind the longevity in Sardinia.
There are many detailed recipes available to visitors: cordula, dolci, culurgiones (in the photo above), burrida, panadas, monzette alla sassarese, cascà carlofortino, onion ravioli, trattalia, minestra e’ merca, pitzuddos de gherda.
Meanwhile, many certified “Made in Sardinia” products have been presented at Tuttofood 2015, among which: IGP lamb, DOP spiny artichoke, the Fiore Sardo, Pecorino, olive oil, DOC and IGT wines and Sardinian saffron. Discover everything, little by little, on this blog!
photo credit: Flickr, licenza CC BY-SA 2.0–