So I wonder why they named this island Sardinia. Although I am sure you can find sardines in this region, they don't play a huge role in their cuisine as they do in Sicily. The food in this region is consistent throughout. Some of the other fish common to Sardinia are shellfish like clams (arsella /vongola), mussels, and lobster. The fregola sarda is wonderful with carpet shell clams ( I can't get over the name), absolutely tender clams with toothsome pasta similar to ancini di pepe. Oh, how I miss my ancini di peppe with chicken broth and lots of grated cheese!  Fregola is a toasted Israeli cuscus that is cooked similar to a risotto. In Sardinia, they serve it over a delicate cracker-like bread called Pane Carasau. The bread is proofed twice, rolled thin like an oversized pita or naan bread, baked to a puff, and sliced through the middle. As a side anecdote, bread art dominates the region with its tiny figurines and sculptures made of pure bread. I don't know how it's possible to make bread look so perfect and detailed, but my thought is it tastes pretty tough. Imagine bread wreaths made of roses and leafy petals. Whats more ambitious are the ones that look like a replica of the nativity scene. So creative.

What we also realized is that Sardinia was the first region in Italy to grow grapes for wine production. Cannonau, Malvasia, Vernaccia are just a few. The red cannonau wine is related to the Grenache of Spain and France. The most common to drink in Sardinia with its plum, tobacco, and intense red berry notes. Malvasia wine has a honeysuckle aroma and almond flavor that's great with a super sweet dessert like Spanish Sedeas. This Spanish pastry is made with durum flour, stuffed with cheese, fried, and drenched in honey (sounds delightful). Vernaccio is a superb white, floral wine produced similarly to that of Sherry. Drink with a fondu of pecorino Sardo and crusty bread.