Tasteful and natural, the Sardinian cuisine is a unique experience

A true paradise for families! Most of the places are recently built or restored and are generally privately owned delivering a good quality service. Along the coastline and by the most popular beaches, hotels and resorts boast a variety of facilities and services like pools, water sports as well as kids' clubs and restaurants.Staying in a farmhouse (agritourism) would really be a true local experience; farm owners in general only speak Italian and the Sardinian language but their great sense of hospitality however will make communication very easy. Mostly scattered away from the coast or inland, farmhouses are generally quite small featuring only two or three simple but comfortable rooms. Their main boast is indeed the restaurant where they serve typical local dishes and the main ingredients (pasta, cheese, vegetables and meat) are generally grown and produced in the farm. Fully equipped, holiday apartments and villas are scattered along the coastline usually not far from lively summer villages where shopping promenades and restaurants are at hands reach.
Tasteful and natural, the Sardinian cuisine is a pleasant and unique experience satisfying every palate with its own specific dishes and ingredients, from pasta to meat and fish, strong sheep and goat milk cheese as well as wine made from autochthon grapes. Sweets and cakes are generally prepared with almonds, honey and fresh cheese. Among the most common types of pasta you will find malloreddus, a short handmade pasta flavoured with saffron powder and served with tomato sauce seasoned with fennel sausage and grated cheese, and culurgionis, a type of ravioli with mashed potato filling served with tomato sauce and mint leaves. The rooted agricultural and pastoral traditions show such a deep influence on the island cuisine that grilled or casserole lamb, boar and pork are easy to find almost everywhere.
The suckling pig, which can be eaten in all the farmhouses (agritourism), is usually between 20 and 40 days old and its weight varies from 3.5 kg to 6.5 kg; the whole piglet is traditionally cooked on an outdoor fire and its taste is undoubtedly excellent. Fresh, tasty Mediterranean fish is another important ingredient of the Sardinian culinary tradition used to prepare pasta, soups, casserole and barbecues. Recipes are usually quite simple very often including olive oil, parsley, garlic and fresh tomato. The island fish delicacy is bottarga, dried mullet roe cured in sea salt and often served with olive oil as an appetizer or with spaghetti dishes. All vegetables (artichokes, tomatoes, fennels, olives, peppers, aubergines just to name a few) have an excellent taste and most of them may be eaten raw in pinzimonio, an olive oil, salt and pepper dip. From the south to the north, including the coasts and the lagoon areas, the cultivation of grapes and the production of wine have nowadays become extensive. The enological varieties include vernaccia and vermentino (white wines), cannonau, monica and carignano (red wines) among the others. For a smooth digestion, try the excellent Sardinian spirits, like mirto (a local myrtle-flavoured liquor), limoncello or filu 'e ferru (local eau de vie). And finally, do not forget to try the fresh and crisp local lager.

www.hosteras.it is the first multilingual web portal expressly designed to sell online Sardinia as a tourist destination. www.hosteras.it puts together rich and up-to-date contents with a technologically advanced search and booking engine all in one platform promising the best solution for your holiday in Sardinia.

For further information:
Hosteras Tour Operator
E: press@hosteras.it
T.: +39 070 276691

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Hot Giardiniera - 5 Unique Uses For This Tasty Italian Style Condiment

So, you haven't tasted giardiniera yet? Well, that's ok because millions of people haven't, but then again, millions have and they are singing the praises of this unique Italian style condiment. Here are five unique uses for mild or hot giardiniera that are sure to liven up your meals...

Introduction To Hot Giardiniera

Giardiniera is an Italian term that loosely translated means "from the garden", and a garden is what you'll find when you open a jar of this delicious garnish. Although styles and recipes of giardiniera differ, most include a banquet of hot or mild peppers, carrots, celery, pitted olives, and even cauliflower.

Both hot and mild varieties are available. Don't let the term "hot" concern you though. While there's a definite kick to the hot style, the heat is not so overwhelming as to numb your taste buds.

Whether hot or mild, the product is packed in a jar along with healthy, shelf stable oil mixtures. There's no need to store it in your refrigerator. In fact, doing so will change the complexion of the oil and negatively affect the taste. We recommend storing giardiniera in a cabinet with your other spices and condiments.

Hot giardiniera is especially versatile and will add a zesty accent to just about any dish. In particular, use it to add a tasty kick to plain and simple meals or leftovers. Here are five unique uses you'll want to try...

Frozen Pizza

We are generally fans of good frozen pizzas, but let's face it, sometimes they are a little lacking. Before putting the pizza in the oven, spread two or three fork fulls on top and let it bake in. You've just added a whole new dimension to your pizza!

Pita Sandwiches

Pita sandwiches are all the rage because they are easy to handle and eat. Plus, the pocket keeps everything neat and clean. Mix in some hot giardiniera for a new twist. It particularly livens up tuna or chicken salad.

Meatloaf

Yes, meatloaf! While mixing the meat, include some hot giardiniera. You'll never hear meatloaf is boring again! The mixture bakes together and creates a whole new taste that is lively and vibrant.

Casseroles

Using the same concept, add your giardiniera along with all the other ingredients before placing in the oven to bake. The flavor accents perfectly with the slightly creamy texture of a tuna or chicken casserole.

Scrambled Eggs With A Kick

Switching to breakfast, this is one of our favorite uses. It's the perfect eye opener! Just mix it in while the eggs are cooking. We also love a fork full of hot giardiniera folded into an omelet or melded in to eggs prepared over hard.

Summary

The uses for hot giardiniera is only limited by your culinary imagination. If you normally use it only on Italian beef sandwiches, try it in one of our five suggestions and see what you think. If you've never tried hot giardiniera, come on in and join us! This traditional Italian style condiment will add a zesty accent to any meal.

Randy Formella is the third generation owner of an Italian food products business specializing in authentic Chicago style hot giardiniera. The flagship brand, Enrico Formella, is a family recipe dating back to 1909. Enrico Formella hot giardiniera and many other unique Italian style condiments are ready to be shipped directly to your doorstep! Get an authentic taste of Italy (and Chicago) by visiting: http://www.foodofthevine.com

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