Food and wine in Sardinia

In Sardinia, perhaps in many parts of Italy, food and wine are very important because they are linked to holy holidays, parties  and being together with family or with friends.
In the past there was everyday food that was poor but what was really special was the food for special occasions.
Sunday lunch with grandparents, village festivals and all those religious festivals or not, where there was and there is sharing of food and sense of community.
It would be difficult to list all the varieties of bread, pasta, and the various recipes of meat and fish, sweets, wines and liqueurs that refer to rituals and traditions that are lost in time.
For this reason, we decided to list what most likely during our tours in Sardinia

Pane Carasau
Malloreddus
Culurgiones
Fregola
Pecorino Sardo
Seadas
Are you vegetarian or do you have special dietary needs related to food intolerances and other disorders?
No problem, in our tours this choice / option is possible
To offer you the best service, you must report any food requirements during the booking and not on arrival.
The Mediterranean diet is already partly vegetarian or vegan and it is not difficult to get a good vegan / vegetarian menu.
Some of us are vegans and since 2003, we have already fully met the food needs of guests with special diets.

What about wines in Sardinia?
The cultivation of wine was born in the Near-East in prehistoric times.
In Sardinia, the relationship between human  being and the vine is as old as perhaps that of the olive tree cultivation  and other farming that characterize part of its landscape.
While in the past the discovery of wine was attributed  to the Phoenicians today, as from recent archaeological discoveries, it has begun to “tame” the wild vine since the Bronze Age.
The history of wine on the island has continued in the Phoenician and Roman times.
In the Middle Ages (during the so-called Giudicati kingdomsa) there was a further impulse through laws and regulations that improved the production of the vine and the wine trade.
Through the Aragonese and Spanish  domination then new vines were introduced while in the Savoy era the island had 80000 hectares planted with vines.
The rest, after the reconstruction of the plants for destruction by phylloxera, is part of modern history.
Until the 80-90s of the last century, the island produced mostly wines with a strong alcohol content that was exported  for mixing it with other wine.
In general, production was oriented towards quantity and not quality.
This kind of production, even for export costs, clashed with the difficulty of the markets.
In the 70s, this difficulty led many winegrowers to accept the expen- sation contributions offered by the EEC, and consequently there was a closure of many wineries (above all social) and of course, a reduction of the cultivated viticultural areas.
After this crisis, in the 80s and 90s some brave producers started a reconversion of the sector that then pushed others to change and focus on quality.
From that period a lot of new producers were born, which today export Sardinian wines all over the world.
In Sardinia there are several IGT (Typical Geographical Indication) some DOC (Denomination of Controlled Origin) and a DOCG, represented by Vermentino di Gallura.
Some vines such as Cannonau and Vermentino, despite having specialization areas, are cultivated in almost the whole territory of the island.
Others, such as Vernaccia di Oristano, Malvasia di Bosa and Carignano del Sulcis just to name a few, have a more localized cultivation and express a strong link with the areas in which they have always been cultivated for ages.