We spent two wonderful weeks on Sardinia, relaxing, reading, swimming and of course enjoying the culinary delights this Mediterranean beauty has to offer. We decided to concentrate on the Northern part of the island, discovering the provinces Olbia-Tempio, Sassari and Oristano.
Did you know that most of Italy’s Pecorino cheese is coming from Sardinia? Pecorino is a hard cheese made from sheep milk. It comes in various styles depending on the degree of maturity. We also had pecorino fresco, which is a soft, creamy pecorino, tasting absolutely divine – especially in combination with the local honey.
Of course we brought a big one home (picture below).
The first week we stayed a couple of nights at a great “agriturismo” called Li Pireddi on the countryside in the Gallura region. I wanted to stay at a calm place to relax and to taste the authentic local cuisine. The property is owned by Gabriele and his family, who also grow their own wine. We were lucky to enjoy fabulous food each night accompanied by their wine. I really recommend this place.