The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisines, Sardinias regional taste is often a surprise for a palette that is expecting red sauce and parmesan cheese to be the beginning and end of traditional Italian cooking. While it is a region of Italy, Sardinias history is shared with explorers of many European nations, such as Greece, France, and Spain. This diverse history of people shows in the traditions and culture of this isolated island destination.
While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lambs meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheeps milk and wild fennel. Stews and roasts are popular choices...
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