Mirto
The Sardinians appreciate myrtle liqueur on all occasions. For parties, weddings, as an aperitif or after a meal, the bottle always hangs on a corner of the table. The black liqueur with astringent notes is obtained through a long manufacturing process. The myrtle berries are picked when ripe, then washed and dried for a few days in the sun. They are then macerated for 40 days in alcohol and in the dark. The maceration juice is filtered before adding sugar syrup to soften the preparation. The bottles are stored for two months before tasting. This liqueur with popular origins was formerly prepared in kitchens or farmyards. There were as many recipes as there were preparers. There is now an industrial production and the bottles are now on the shelves of wine shops and supermarkets. The beverage must be tasted between 2 and 15 months after bottling. As it ages, the organoleptic notes and astringency volatilize, the purplish colour turns to blood red. Myrtle liqueur can be kept in the freezer and drunk chilled.
Alghero Coral
The seabed around Alghero abounds in corallium rubrum, considered to be the most beautiful coral in the Mediterranean. Its deep red colour and exceptional density are the hallmarks of the beautiful jewels that adorn the shop windows of Alghero's shops. Necklaces, necklaces, earrings, bracelets but also decorative objects related to the city centre. Faced with the pressure of counterfeit Asian plastic, the city has set up a quality label intended to certify the origin, originality and purity of the coral. Look for the "Alghero, La riviera del corallo" signs at the entrance to the jewellery shops to be sure you are buying a product made of real Sardinian red gold.
Olive oil
Olive oil from Sardinia has a DOP (equivalent to the French PDO) which is very well known and widely appreciated in Italy. It is produced according to precise specifications. At least 80 % of the oil must be made from one of the island's main olive varieties: bosana, tonda from Cagliari, black from Villacidro or Semidana. The remaining 20 % comes from local olives which are grown in a more confidential manner. The olives are cold pressed without chemical treatment to obtain an extra virgin oil rich in antioxidants. There are about 30 oil mills in Sardinia, the most famous of which are based in the province of Sassari. To obtain a bottle of this excellent product, you can go directly to the producer or to a local produce shop.
Pecorino
This cheese made from sheep's milk is one of Italy's leading products, along with mozzarella and parmesan. Its taste differs slightly depending on the region of production. The Sardinians took the recipe back to Roman times and produced a cheese protected by a DOP: pecorino sardo. Half-cooked, the paste has sweet notes similar to sheep's milk when young, and more spicy when aged. Pecorino sardo should not be confused with pecorino romano, which can also be made in Sardinia. The latter is a pressed cooked paste matured between 5 and 8 months, with powerful and spicy aromas, just as delicious. Among the 32 cheeses of the island, the sardo fiore deserves a special mention. Also made from sheep's milk, it comes in the form of a hard uncooked paste with a pronounced smoky taste.
Eucalyptus honey
Eucalyptus appeared in Sardinia only in the inter-war period. It was planted in swampy areas because it was thought at the time that the tree repelled the Anopheles mosquitoes responsible for malaria. Although it was not until the 1950s and the intervention of the Americans to get rid of the scourge, the result was hectares of eucalyptus across the island. The best eucalyptus honey comes from the region of Oristano, at the foot of the ancient volcano of Monte Arci. It has a beautiful brown colour, a creamy texture and a taste close to caramel.
Poutargue
This sophisticated dish is used in several recipes in Sardinia. It consists of fish roe, most often mullet, kept in their matrix pocket. The pockets are salted and then put to dry. The poutargue is eaten grated in spaghetti or linguine, or cut into thin slices with a drizzle of olive oil and a dash of lemon. The regions of Cabras, Stintino and Alghero are particularly famous for their bottarga. You can buy it at a fishmonger's or delicatessen.
Wine
The island of a thousand terroirs offers a wide variety of wines, often full-bodied, some of which are made from indigenous grape varieties. The most famous of the Sardinian wines is the cannonau (grenache) produced both in the Barbagia mountains and the lower Campidano. In the Nuoro and the villages of Dorgali, Orgosolo or Oliena, it takes the name of nepente. The bovine grape variety takes its revenge on the contempt once shown by the winegrowers who used to call it nieddu mandroni ("black coward"). It is now one of Sardinia's rising stars and enjoys a good reputation in international competitions. Cagnulari, of Spanish origin, is widespread in northwestern Sardinia and produces harmonious red wines. On the white side, one can count on vermentino with fruity and floral aromas quite similar to viognier, which flourishes in Gallura and Sassari. The Oristano region produces two confidential productions of white wines that are quite pleasant: the sweet malvasia in the north, and the very old vernaccia in the south.
Knife
Best friend of the shepherd, the Sardinian knife is the object of a respected and recognized craft. The leppa is a knife with a fixed handle and the resolza is a knife with a retractable blade, but without a safety ferrule. The knives are also distinguished by the shape of their blade. The one in the shape of a laurel leaf(foglia di lauro), wide and curved, is suitable for hunters. The wheat leaf (fogliadi grano), thinner and pointed, is widely used by shepherds. The Sardinian knife comes in an infinite number of styles, materials and sizes. Pattada, Arbus and Guspini form the three main centres of artisanal cutlery. Each village has its own characteristics and renowned craftsmen.
Watermark
Gold and silver mines have given rise to the manufacture of chiselled jewellery that uses the delicate technique of filigree. It consists of welding gold or silver threads together to form fine geometric patterns such as lace. Set with precious stones, these jewels are part of the traditional dress of Sardinian women. The most typical is the Sardinian ring which was offered as a promise of marriage and which symbolizes prosperity. Buttons, brooches and pendants refer to belonging to a community and are always part of cultural expression.
Ceramics
Pottery has been practiced in Sardinia since the dawn of time, as evidenced by the many archaeological finds that fill the island's museums. The tradition is still alive with peculiarities depending on the region. Thus, the ceramics of Dorgali, Oristano or Assemini are characterized by the use of yellow or green, while those of Cagliari, Sassari or Cabras are predominantly white. Plates, bowls, amphoras are decorated with motifs taken from the repertoire of rural life: animals, flowers, characters..
Liège
Exploited in Gallura and in particular on the side of Tempio Pausania, cork enters the confection of many objects and clothing, far from the impossible to circumvent cork stopper. Stools, benches, beds, dresses, bags, baskets, shoe soles, the craftsmen overflow with imagination to give a function to this light and rot-proof material. In Luogosanto, a craftsman makes Christmas cribs inspired by the houses of his village.
Embroidered shawl
Oliena is the capital of the black embroidered shawl that is part of the traditional dress of women. Triangular in shape and bordered with long fringes, the shawls are finely embroidered with geometric or floral motifs. The most elaborate, and the most precious, are embroidered with gold or silver threads.
Basket or wastebasket
Basketry is one of the most important craft traditions in Sardinia. It is still practised in many villages. The raw material is easily accessible and there are few tools needed to make it. Straw, asphodel, raffia, palm, wicker are used to make baskets, baskets, sieves, sieves, but also a whole range of objects useful in everyday life. Each village has its own technique, patterns and colours. For example, the villages of Sinai and San Vero Milis use the complex technique of spiral weaving. The villages of Castelsardo, Sorso and Sennori are fond of the use of rush and raffia. Flussio, Ollollai, Lozai and Tinnuro prefer asphodel, which is more elastic and more practical for making the corbule (baskets) for which they are famous. The village of Castelsardo enjoys a particular fame in the practice of basketry.
Do not report
In Sardinia, the collection of sand, pebbles and shells is strictly forbidden. Some municipalities have set up a tourist surveillance system to prevent beach degradation. Citizens are keeping a watchful eye to make sure that no one is tempted to bring back a small souvenir that they can't afford to buy. In 2019, a French couple was stopped by customs. They found 40 kg of white sand in their trunk. The couple faces between 1 and 6 years in prison. In Sardinia, the preservation of the coastline is no laughing matter.
