THE END OF WINTER
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"Su succu
istuvadu" of the northern Logudoro region is a dish based on durum wheat semolina
with lard and butter made of sheep's milk, gently simmered together in order to fully
amalgamate the distinctive flavours.
Favata, or bean soup, is made with dried
broad beans cooked with fat pork, pork skin, home-cured sausages, cabbage, pork fat, wild
fennel and spring onions. A seafood speciality is boiled octopus. |
Other specialities include black risotto
with cuttlefish ink, sea bream cooked in vernaccia wine and crayfish "alla
Castellanese" (boiled and dressed with a sauce made of tomato, garlic, chilli pepper,
parsey, lemon and the eggs and the dark part of the head of the crustacean).
Devilled crayfish dressed
with black pepper and rosè wine vinegar goes perfectly with chilled white wine, as does a
mixed grill of fresh fish from the Golfo di Asinara. A speciality from the land is
"cordula", lamb intestines cooked with peas or tender young broad beans.
This area produces magnificent almond cakes, soft cheeses, honey and "sapa", a
sort of treacle obtained from must. Last but not least, the noteworthy local wine
called "Occhio di Pernice" (partridge eye) because of its unusual colour.
This makes an ideal accompaniment for both seafood and meat dishes from the Anglona
region. |
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