Gyton Grantley’s 5 foods to try when in Sardinia

Join actor Gyton Grantley as he explores the little-known delicacies in Sardinia, Italy! From pastries to traditional pasta dishes, these are the top 5 foods you MUST try when visiting this stunning island. #Sardinia #Italianfood #GytonGrantley.

00:00 – 00:21 Intro
00:21 – 00:46 Pizzette
00:46 – 01:24 Culurgiones
01:24 – 02:10 Bottarga
02:10 – 03:06 Pane Carasau
03:06 – 03:57 Pardulas

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Here are five foods that you have to try. If you ever visit Sardinia. Sardinia is one of the five blue zones in the world. Now, these are places where the general life expectancy is 100 years old. And this is for a few reasons. They walk a lot uphill. They prioritize their family work, and they eat really, really good food. Number one, pizzette. Okay, this is a pizzette sfoglia. which is, sfoglia means puff pastry. But basically, they’re only made in Cagliari and they’re very proud of them. They’re basically a calzone. So wraped in a puff pastry. Inside it, all this beautiful pizza filling, I got anchovies and capers. And they’re bloody delicious. Number two, Culurgiones. What are these? Okay, these Culurgiones which is a typical sardinian dish. And it’s made of potatoes mince mint It’s served with tomato sauce and, cheese. These little pillows of joy are typical Sardinian pasta and are famous for their unique folded pattern. The beautiful handywork. Here we go. Yeah. Oh, yeah. The mince is really good. Yeah. Number three Bottarga. I’m just arriving at the San Benedetto market. These are apparently one of the best markets in Europe, and we’re going to find us at some bottarga Let’s check it out. Known as Mediterranean caviar. Botarga is salted and cured fish roe and is commonly from the gray mullet. It’s often grated over dishes like pasta that can also be eaten on its own in thin slices. It’s very salty, kind of like a dried anchovie. Like a big unami bomb. Number four. Pane Carasau Pane Carasau, a very traditional Sardinian flatbread. Carasau means toasted. But it’s also known as music bread. Or pane da musica because of the lovely sound it makes. it was used by shepherds because it kept so long and because they’d be out for months at a time. And they just ate this with sheep’s or goat’s cheese. it’s really great as a starter for antipasto, but it’s also used in other dishes like soups. And my favorite version is the Sardinian lasagna. Just like an ordinary traditional lasagna, except the sheets of pasta are replaced with sheets of Carasau, which makes for a super crunchy crust while still allowing for the gooey goodness in the center. Delicioso. Number five, pardulas. Ciao, buongiorno [inaudible] Chepadullas… Chepadullas? I see clearly got the pronunciation there. Grazie. These are soft little cakes that are often stuffed with ricotta and flavored with honey or lemon or saffron. They’re also in these cute little pastry baskets that are made with semolina and lard. and this a saffron that gives them their yellow color. So they’re often referred to as little sons. Usually made to be eaten and celebrated at Easter time, but these guys are so good, you can get them all year round. Mmmh!