Sardinia is a unique island, where the sheep outnumber the people approximately three to one. Wild produce and herbs grow in abundance, and a special kind of tree blossom yields an unusual honey that is described as both sweet and bitter. In his award winning book, “Sweet Myrtle and Bitter Honey”, Efisio Farris takes you on a tour of this lovely island nation; sharing history, family stories, and recipes.
This book is more than just a cook book. In addition to ingredients and instructions, Efisio has a personal story for each recipe. His personal descriptions and meaningful remembrances of these recipes make them all the more tempting. “Sweet Myrtle and Bitter Honey” also shares quite a bit of Sardinian history and traditions. Reading through this book is like being invited into a Sardinian kitchen. It is filled with a treasury of over 200 beautiful photographs of tempting food and glorious Sardinian scenery. There are also several recipes from “Sweet Myrtle and Bitter Honey” here on this website. We hope you will make these meals for your family, and that happy memories will be shared while enjoying them.
Sardinian Rice is a prized ingredient; known for having excellent flavor absorption. Most Sardinian rice comes from the Oristano region, where the low flood plains of the Tirso River Valley, gentle sea breezes, and mild temperatures combine to create ideal growing conditions.
Saba is an ancient Italian sauce, dating back to the Roman Empire. It is made by cooking grape “must” (freshly pressed, unfiltered grape juice) slowly until it is reduced to a thick, syrupy liquid. It has a slightly sweet, fruity flavor. Saba is the main ingredient in the production of traditional balsamic vinegar of Modena. Historical writings from Greek, Roman, and Egyptian sources indicate the use of grape must, and balsamic vinegars, date back to around 1000 A.D.
Fregula is a small and toasted semolina pasta that comes to Sardinia from the salty and spicy North African cuisine of the “Maghreb” region. Maghreb (formally known as the Barbary Coast) is most of the region of western North Africa, west of Egypt. Fregula was imported to Sardinia by explorers from Liguria (a coastal region of Northwest Italy) through the Island of San Pietro. Although it is North African in origin, fregula is now part of traditional Sardinian cuisine.
For people who really want to eat something uniquely Sardinian, the Lorighittas pasta is a rare treat! It is meticulously shaped by hand to resemble a twisted ring. Lorighittas hails from the town of Morgoniori, in the western part of Sardinia. The women of Morgongiori have handed the tradition of making this pasta down through generations; preserving a long standing Sardinian tradition.
Pane Carasau is a traditional Sardinian flatbread. It is a very simple bread, made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy bread that has been a Sardinian staple for centuries. In fact, remains of a crispy flatbread have been found in archeological excavations of ancient Sardinian stone buildings.