Lusso, esclusività ed eleganza, ecco cosa aspettarsi da una vacanza in yacht in Sardegna
Cosa aspettarsi da una vacanza in Sardegna: mare stupendo e tanto relax. E se a quasto aggiungete il noleggio di uno yacht…Read More
Sardinia is always one of the most popular destinations for those who decide to rent a yacht for their holidays Here white sands, crystal clear water and hinterland full of colors and scents. Obviously Sardinia is much more, in addition to an ancient history is much appreciated for its food and wine culture. Unique raw materials and an art in preparing them linked to an ancient tradition.
Spending your holidays on the island and delighting beyond the sight even the palate will be a real gift to do to yourself.
For us the right way to enjoy in a totalitarian way the sea, the sun and the beauty that Sardinia offers, we recommend renting a yacht, only in this way you will truly appreciate this magical and unique land of its kind.
The cuisine is rich and it would be impossible to list all the unique dishes of this land, but surely for a self-respecting holiday we bring you our ranking of the dishes not to be missed to be enjoyed on board your charter yacht or to be savored in some characteristic restaurant.
From the famous Sardinian piglet to the fregola with arselle, from the Seadas to the Culurgiones, there are many unmissable delicacies and of course all accompanied with excellent wine and finally the king of all bitters: myrtle.
The culurgiones (or Culurgionis) are a first course that can not miss in the list of Sardinian products that you must taste at least once, although we are sure that this dish will be present several times in your menu. Their shape resembles that of ravioli; the classic ear closure are the distinctive features that make the Culurgiones recognizable.
Prepared by hand with a durum wheat semolina pasta and a tasty filling of potatoes and pecorino, with the addition of chopped fresh mint and a light garlic aroma. A delight served with a light sauce of tomato and basil and a further sprinkling of grated Sardinian Pecorino. Obviously every raw material is very fresh.
One of the symbols of the Sardinian culinary tradition, the roast suckling pig is a specialty known outside Sardinia as “porceddu”, but remember that this name is not loved by the Sardinians, in fact they call it in many other ways such as procceddu or porcetto; so be careful. The type of preparation varies from area to area.
Precious treasure chests of fried dough, stuffed strictly with sheep’s cheese flavored with lemon and / or orange zest. A veil of honey after cooking to make everything even sweeter, the contrast is incredible.
Fregola is a typical Sardinian pasta format. Small irregular balls of semolina paste that are roasted and take on a beautiful amber color. Also in this case the preparation can vary from area to area but the most famous is the Fregola with clams. A dish that is presented dry or as a soup, with saffron or with a tomato sauce. Discover the scent of this dish specially cooked by the mastery of your onboard chef.
With a dry and pleasant taste, an intense color. To give the right flavor to the typical dishes of Sardinia, of course, it is a must to accompany this exceptional wine with every dish.
Served frozen, myrtle is an excellent digestive. This liqueur is prepared using the berries of myrtle, a typical shrub of the Mediterranean scrub very common on the island. Fragrant berries are left to macerate in alcohol for 40 days and then filtered; a syrup of water and sugar is added and then bottled. After 1-2 months you can enjoy this excellent blue-purple liqueur. There is also the white myrtle, to try absolutely, perhaps at sunset admiring the sunset comfortably relaxed on board your charter yacht.