 Introduction
History and Culture
After suffering the repeated ravages of Goths and Vandals, Sardinia passed into the possession of the Eastern Roman Empire (the Byzantines). In later times it was harassed by the Saracens. In the 11th century it became a kingdom, although in 1190 it had to recognize the supremacy of Pisa, which was then contested by Genoa. The Spanish kingdom of Aragon held the island from 1323 to 1326. Ruled by a Spanish viceroy from 1478 to 1713, it then passed to Austria through the Peace of Utrecht, and finally to the duke of Savoy in 1718, who took the title King of Sardinia. His descendant, Victor Emmanuel II, became king of Italy in 1861.
Places in the Region of Sardinia
Drinks and Cuisine
While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.
The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.
Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entree with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine.
Events
St. Anthony Abbot is celebrated with a fire ritual: after being lit, the logs became the aggregation point of the population, that revolved around the bonfire, spending the night eating, drinking and happily singing.
Rites of Passion and Holy Week - 4th/10th April - Cagliari
Suggestive religious and sacred rites which reflect ancient traditions, held in the churches and streets of the historical districts.
Festival of Sant'Efisio - 1st/4th May - Cagliari
The pilgrimage which carries the statue of saint Efisio from Cagliari to Nora shows off all the traditional costumes from all over Sardinia with dancing and carabinieri on horseback “traccas” (carts) and musical groups. The pilgrimage returns on 4th May at night.
Festa di San Simplicio - May - Olbia
The Patron Saint of Olbia is celebrated in the basilica in his honor. On the day's eve, a parade promoted by the organizing committee, takes place along the roads of the historic center.
Sant’Antonio abate / St. Anthony's Day - - 17th January - Olbia
St. Anthony Abbot is celebrated with a fire ritual: after being lit, the logs became the aggregation point of the population, that revolved around the bonfire, spending the night eating, drinking and happily singing.
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