Geographic isolation has created a culturally unique region in Sardegna. A mountainous island surrounded by the emerald waters of the Mediterranean. The coastal population are talented fishermen. Tuna and mullet feature heavily in dishes as does local bottarga. Further inland lamb and game is common, often accompanied with wild fennel and served with carasue (a thin bread). Meats are often roasted over indigenous juniper wood. Sheep’s milk cheese accompanies almost every Sardinian meal. Meals are finished with Mirtu, a digestive made from myrtle berries.
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