Meat, fish, fruit and vegetables: varieties in the organic farming island

It is impossible to go shortly through the gastronomic specialties of Sardinia, not only because they differ from zone to zone, but also because they are numerous. Our seas guarantee first-quality fishes, shellfishes and crustacean (it is not by accident that a part of the catch is flown at dawn to north of Italy), meat as well is various: uncountable are the dishes based on lamb, sheep, mutton, kid, pork , wild pig, beef, horse, chicken, turkey and even ostrich (raised in Ortacesus and in Trexenta), without counting the game hunted in the woods.

Among the most famous and the most appreciated specialties of Sardinia, we mention only the bottarga (dried mullet's roes). Sardinia offers an infinity of aromatic plants and of vegetables used to prepare tasty soups and more or less elaborate side-dishes, fruit of millenniums of traditions. Often they are the so-called “piatti poveri” (poor dishes), once appreciated only by those who couldn't afford a nourishment economically more onerous, but nowadays back in vogue.