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Sardinia, the region that lies farthest in the Italian mainland, is surely an isolated place. In the middle of bright green sea, blessed with majestic mountains and fertile plains, criss-crossed by cool mountain streams and clear rivers, this region, that's still relatively unblighted by tourism, must appear to be paradise on the visitor - and Sardinians do indeed maintain that God was especially generous when creating their island, providing fishermen and farmers, shepherds and seafarers, by using a place where they might live happily as well as in harmony collectively. God it was generous together with the Sardinian climate enabling farmers, shepherds and farmers to harvest wonderful [http://www.janasfood.it/ Pane carasau ] for people.



Sardinia is certainly not an "Elysian island," however. Its strategically favourable position has throughout history attracted invaders not simply in the Mediterranean region but from farther afield. Attacked from the Phoenicians and Carthaginians, occupied from the Romans, overrun with the Arabs, a bone of contention between Pisa, Genoa, the popes, Aragon, Austria, and Savoy, the Sardinians had valid reason for coining the old saying that "all evil emanates from through the sea." Whether or not the comment is nowadays with a wink, external influences are nevertheless regarded with some suspicion. Precisely the same attitude relates to unfamiliar faces, but when these islanders are satisfied the visitor originates, not away from some sinister ulterior motive, but simply to go to and luxuriate in their captivating island, their legendary hospitality knows no bounds.
However, mentionened above previously earlier, there is every reason in times passed by in order to avoid the proximity from the sea also to withdraw towards the safe, mountainous aspects of the hinterland that have been almost impassable to strangers on the island. Therefore, seafood and fish don't traditionally decide Sardinian cuisine and got into the image later. The original culinary specialties with the island are unmistakably biased toward traditional country dishes. Sucking pig and wild boar roasted about the spit, rustic stews with wild vegetables and hearty beans, carta da musica, the dry bread which keeps fresh for very long periods, an unique fondness for fresh herbs like myrtle and mint - these are all traditional components of a cuisine which dates back a lot of years and has stayed unchanged throughout history in country villages.
Sardinian meals is all you could would expect from an insular island that's been ruled by many people nations over time, as an example the cakes and cookies that are a Sardinian speciality at the same time being sweet possess a mixed spice flavour to them, a hang-over from a ruling nation gone.
Sardinian your meals are big on fresh produce, being an island Sardinia has always had to provide for herself as importing food has long been a lot more costly. In Sardinian food you are going to invariably find fresh tomatoes in some form and other.
Sardinian farms grow a number of fruit and vegetable crops. Tomatoes, oranges, figs, apples, apricots, grapes and courgettes are popular Sardinian foods which are grown plentifully for the island. The Sardinian weather conditions are suitable for growing vegetable and fruit crops, days of sunshine using a sea breeze blowing in during the night cooling the land.