Last Night's Regional Dinner: Sardinia

The geographic isolation of Sardinia from the Italian mainland is what gives the cuisine of the region its distinctive flavour.

Freshness and simplicity are the guiding characteristics of the region, highlighting the natural flavours of the produce yielded by the land and surrounding seas.

Whilst seafood plays a large part in the regional cuisine, there is also a strong emphasis upon lamb, a rich resource of the mountainous inland.

The Menu

Antipasti

Pane carasan

Arichoke, potato, bottarga

Stuffed calamari

Salami

[Matching Wine: Contini Vernaccia '87]

Primi

Malloreddus tomato broad beans & dried ricotta

[Matching Wine: Argiolas Vermentino '07]

Secondo

Slow roast lamb shoulder

Grilled pork neck

Fennel, watercress, chicory & rocket

[Matching Wine: Capochera Assaje Carignano '06/ Pala Cannonau '07]

Dolci

Almond fig cake with honey lemon & ricotta

[Matching Wine: Santadi Latinia '05]