Sardinia
Sardegna in tavola
The crystal clear waters of Mediterranean surround the mountainous island of Sardinia. The cuisine of the rugged interior contrasts dramatically from the seafood prepared along the coast.
Pecorino Gran Cru
Produced in Sassari, our Pecorino Gran Cru is made with 100% sheep’s milk. The cheese is aged 20 months using techniques normally applied to Parmigiano-Reggiano, which makes this an innovative product that can be found exclusively at Academia Barilla.
Some traditional recipes of Sardinia
Panadas
Filled with Pecorino cheese.
Dumplings with tuna and bottarga
This is a small dumpling typical of Sardinia.
Sardinian Summer Nuraghe
This quick and refreshing dish, perfect for the summer, is made with pane carasau, an ancient bread from Sardinia that lasts an extremely long time.
Seadas (traditional sardinian fritter)
This Sardinian sweet, famous throughout the world, pairs divinely the sweetness of the honey with the saltiness of the pecorino cheese, making for an intriguing and intense flavor.
History and Gastronomy
Marcus Porcius Cato, also known as Cato the Censor
Cato was a determined defender of Roman customs and traditions.
