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ALGHERO
- TYPICAL PRODUCTS
| Typical
Italian produce
Even though Sardinia was invaded by Phoenician
people, Spanish, Genoese and Piedmontese people
in the past, it was able to preserve its own cuisine.
Its fame for the lobster of Alghero and the fact
the region is surrounded by the sea could make
people think that Sardinian cuisine is above all
sea cooking, but it is not true. In fact, still
today the island's cuisine is based on the combination
of agricultural and shepherd's economy.
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(Aragosta - Lobster)
Alghero, 0 mt |
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Lobster
From May 5 to June 3 2005 a gastronomic
exhibition devoted to lobster takes place
in the beautiful Alghero. The inhabitants
of Alghero like that kind of shellfish so
much that they organize the so-called "Lobster
in Alghero cuisine": several restaurants
of the city offer lobster-based menu, whose
prices are more reasonable than in the rest
of the year. On that occasion Alghero becomes
a sort of big restaurant on the sea.
Alghero cooking is above all shellfish-based.
Typical dishes are: "Catalan"
lobster (aragosta "alla Catalana"),
which is boiled and served with salt, pepper
and olive oil; lobster with citrus fruit;
"Alghero" lobster , that is served
with raw tomatoes and onions; lobster with
ricotta (cottage cheese).
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(Pane frattau alla Sassarese)
Sassari, 225 mt |
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- Frattau bread
Plunge "music paper" to pieces
into boiling salted water for few seconds,
strain and put it into the plates; spread
over it some tomato sauce, pecorino cheese,
an egg and dust it again with pecorino cheese.
Each fellow guest will open the egg and
will mix it with the other ingredients.
You can replace the poached eggs with plain
eggs. Since it is not easy to find the "music
paper", you can make the Frattau bread
by using lasagne made of egg noodles. Boil
them in hot salted water; add some oil to
avoid that they stick to each other.
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(Bottarga)
Alghero, 0 mt |
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- Bottarga (Botargo)
On the Italian coasts fish are preserved
in several ways. Mullet botargo (bottarga
di muggine) and tuna botargo ( bottarga
di tonno) are very popular in Sardinia.
Mullet botargo is the most tender, the rarest
and the least well-known outside the island.
It is salted, pressed, ripe and flat big
salami-shaped. It tastes strong. It is ideal
for canapé; however you can eat it
sliced or serve pasta with it.
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(Pecorino Sardo)
Sardinia |
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- Sardinian Pecorino Cheese (Sardinian Sheep's
Cheese)
It is a DOC cheese that is made only in
Sardinia; it is prepared in about 3Kg-shapes.
That kind of cheese is eaten roast or as
a table cheese when it is less ripe than
three months whereas it is also used as
a cheese to be grated when it is riper than
six months.
Sardinian pecorino cheese is the symbol
of Sardinia's dairy tradition. It is made
of fresh and whole sheep's milk. Its rind
is smooth and thin, white or pale yellow
if the pecorino cheese is mild, browner
if it is ripe.
The cheese is white, soft and dense; if
the cheese is ripe its colour is pale yellow.
Sardinian mild pecorino cheese tastes sweet
and a little sour, whereas ripe pecorino
cheese tastes strong.
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