Sardinia is the second largest island in the Mediterranean Sea. The coasts are mostly high and rocky, with long, relatively straight stretches, many prominent headlands, several wide, deep bays, many inlets, and many smaller islands off the coast.
Sardinian cuisine
In Sardinia, pasta is not generally eaten, but it is served on request in restaurants and bars for tourists, because Sardinia has only belonged to Italy since the mid-19th century. An undeniable regional product is a red, dry wine with a distinctive bouquet of flavors, cannonau, served with sheep or goat dishes. In turn, another wine, Vernaccia di Oristano, tastes like sherry, so it is a typical dessert wine.
Sardinia, as a mountainous island, is a good place for raising sheep. Pecorino cheese is made from the milk of these animals (Razza Sarda breed). The cheese is sold in three varieties: fresh, mature and pre-mature. The maturation time of the latter is from 3 months to a year. Fresh cheese is white, and after the maturation period it changes color to straw.
What connects Sardinia and sardines
Sardines seem to be an obvious association with Sardinia. Except that the association turns out to be false. You won’t find sardines in Sardinia. The name of the island dates back to the times of the Greeks and Phoenicians and refers to the sandal print, with which, to put it very simply, its shape is associated.
