At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe.

To serve, finely chop the basil and parsley and mix them with the oil – alternatively blend them all together in a blender or food processor. Serve the soup with the herbed oil and sprinkle with ...

Explore the world's most disgusting foods, from chunky whipped animal fat to crispy fried crickets and fermented shark meat, ...

When you think of dessert, you probably don't picture a hot, melty cheese pull, but that's exactly what you'll get from seadas, a quintessential Sardinian dessert. The Italian island boasts a ...

The new generations of operators present at the Sardinia Agri-food Market, inclined to innovation, have joined with conviction in the experimentation on the research project aimed at developing an ...

For a century, it was made by a single family in the Sardinian city of Nuoro for religious celebrations. Today, there are fewer than 10 people there who know the secret to making the pasta as thin ...

Our takeaway Though we might not be able to cut out all processed food from our diets, gather our own herbs, and ditch our cars for Sardinian sheep herding, maybe there's room to compromise.

Significant opportunities for Sardinian companies that will be discussed ... institutional session to address all aspects of “no food” GIs: from the tools implemented by regional and national ...