Though the island’s population have moved from the hills to the coast in recent years, the ‘real’ Sardinian cookery is that of the central inland area, the food of shepherds: lamb tasting of the herbs on which they feed, pork in the form of young suckling pig cooked whole, kid, soups of fava beans and barley. The bread here is a delight – not the saltless bread of Lazio and Tuscany but paper thin, crisp pane carasau, sometimes called music paper because it remains that thin and rustles like paper when handled.
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Sardegna produces excellent wines due partly to its links with Spain, from where many of its grape varieties originate and Piemonte from where it learnt how to make great wines. Most have the advantage of also being excellent value for money.