Typical bread and pasta

Sardinia at one time was known as the "granary of Rome". Durum wheat, bread and pasta are natural components of Sardinian culture. Smeralda proposes Pane Carasau, discs of crispy, unleavened bread which the shepherds took with them during transhumance or transfer of the flocks and herds, because it remained edible for months at a time. Dry, thin and crunchy, it is an inspired match for salami and cold cuts, cheeses, dips and spreads.

Wetted with water or broth it becomes soft and tender, and is used as an ingredient in a number of famous mouth-watering recipes. Amongst Sardinian types of pasta, Smeralda has chosen two of the most distinctive: Fregola and Lorighittas. Fregola, similar to cuscus, is made of durum wheat semolina processed into small spheres which are then dried and toasted. It is excellent with fish and seafood stews.

Lorighittas, true gems of tradition, are ring or earring-shaped (they are shaped entirely by hand and one kilo of Lorighittas requires 3 to 4 hours’ work). The durum wheat semolina is shaped by hand into thin threads which are wound twice round the fingers, they are then plaited and become a perfect gem. They are left to dry in wicker baskets for three days — they are delicious with meat sauce and grated pecorino, or with sea urchin roe.