Join us this month to enjoy a special menu highlighting the cuisine of Sardegna!
Sardegna is the second largest island in the Mediterranean, separated from the rest of Italy by the Tyrrhenian Sea. Its Culinary style has not been altered by foreign influences and has changed little over many centuries.
Malloreddus is a traditional type of pasta created in this region, originally made by women rolling small pieces of semolina dough against wicker baskets found in their homes. The shape of these baskets varied and therefore the shape of the pasta did as well. There are many shapes of malloreddus found in Sardegna today, depending on whose table you’re sitting at. Enjoy dinner with us through April 15th to try Malloreddus al Sugo di Cinghiale, thin shell pasta with wild boar ragu & pecorino.
Dine with us through April 15th to enjoy this delicacy in Risotto con Bottarga di Muggine (carnaroli rice with fresh crab, artichoke, bottarga & Sardinian extra-virgin olive oil).
Another popular culinary product with origins in Sardegna is torrone. This confection is made by skillfully mixing three simple ingredients: egg whites, honey & almonds. If you ever find yourself visiting a local Sardinian festival, you may come across a vendor carrying a large white block of this sweet treat. Passaporto holders who dine from our Festa Regionale Sardegna menu April 2nd-15th will receive a box of imported Torrone di Sardegna.
This post first appeared on Il Fornaio — Authentic Italian Restaurants, please read the originial post: here
