The Food of SARDINIA Is... Interesting
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- Опубліковано 30 тра 2024
- #sardinia #italianfood #recipe
Every time Eva cooks me Sardinian food, the result is always very unusual and interesting. So today, Eva's cooking several Italian recipes from Sardinia to show what this interesting region has to offer: from crispy flatbread to meaty pot pies to sugar-free cookies!
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TILICCAS RECIPE - www.pastagrammar.com/post/til...
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00:00 - Sardinia: The Forgotten Region of Italy
01:31 - Sardinian Flatbread
06:31 - Pane Frattau
08:11 - An Ancient Sardinian Pot Pie
11:25 - Panada
13:20 - A Sugar-Free Sardinian Dessert
17:34 - Tiliccas Cookies
We hope you guys learned something new about this interesting region of Italy today! Are there any other regions you would like to see us explore next?
Piemonte! Specifically, the Langhe!
southern tirol would be very interesting!
@@464nescio6 Yes! That would blow Harper's mind.
Friuli Venezia Giulia, an hidden gem.
Ciao,lo hai gia fatto col frico ma puoi fare(tu che sei una gran cuoca)un giro in Friuli dove trovi di sicuro ricette interessanti xche' la mia regione e' terra di confine da sempre e ci trovi la cucina italiana assieme a quella del centro Europa e anche dell'est e ti assicuro che il mix e' sorprendente!ciao e grazie ancora per quello che fate!😁👍
Sardinian food has so much to offer but we dont talk too much about it. Brava Eva for making Sardinian people proud
Hey Vincenzo, can you demonstrate authentic Veal Milanese maybe talk about how it came to be? Gotta go make your tiramisu recipe for the first time now. 😎
Vincenzo, hi 👋 😃
Sardegna has the best food in the world. The cheeses and sausages are unreal
@@zazaiwon87 😂 I'm afraid you need to travel more in order to say that.
@@enriquee.m.6706 you need to travel to Sardinia, then speak. I've travelled all around the world and there is a lot of good food everywhere, but on the side of Sardinian food I just can't imagine anything else... it's a complete food culture from vegan to fish to meat, from raw to cooked, from starter to dessert, from solid to liquid.. there is nothing that Sardinian food won't have, and the food is tasty and healthy.
This made me cry happily. My Nonno came from Sardinia and I never got to meet him. Now I can honor him by making food from his homeland. Thank you Harper & Eva!!
You HAVE to go to Sardinia. Ive never seen beaches like it in my life. They almost don't look real. The food is great, bread is amazing and the bakeries have the most amazing artistic bread displays. I'm definitely going back some day
As sardinian, I appreciated a lot this video. Thank you guys!
Qui alcuni americani nei commenti si chiedono se ci sia un connesso tra il nome Sardegna (Sardinia) e le sardine (sardines). Tra l’altro le donne in Sardegna vengono chiamate “sarde”.
@@aris1956 Gli antichi greci diedero alla Sardegna il nome di Ichnusa, per via della sua forma che vista dall’alto somigliava alla forma di un sandalo o all’orma di un piede e deriva invece dal latino Sardinia, ovvero terra dei sardi. Questo nome fu dato dai romani che costituirono anche la provincia di Sardegna nel 277 a.C. te la striminzisco così.
Is it common in Sardianian cooking to add lard instead of butter or oil to the ingredients for dough for savory dishes and desserts? Thank You
@@emailuser8668 of course, one recipe in particular, our dessert "SEADAS" has lard (strutto).
@@emailuser8668 Olive oil was an expensive product in the past. We used pig fat and oil from a tree called "murdegu" (lentischio, in Italian).
Grazie Eva, come and visit us folks! My favourite dishes as a Sardinian are: fregola (with seafood), malloreddus(with sausage ragù), culurgiones, maialetto sardo (the best), seadas, pardulas...cold cuts and pecorino or casizolu just with pane carasau or Pistoccu. Cannonau wine and mirto of course. The best thing to do is to come and eat here because the ingredients and the way we cook them are not easy to find outside. Eva did an amazing job btw. Typical music is launeddas, Cantu a tenore...
Oh please post your recipes!
@@Bkrsdtr I can't cook like mamma or nonna :D I just eat!
Gli gnocchetti al ragù di cinghialeeeee
I love all the dishes you mentioned. I love Sardinia and especially its people. Never encountered more welcoming people as the Sardinians. And the mirto is the best liquor I ever tasted!
@@Lela68-theItaliangorl grazieeee!
The Sardinian language is the among the most archaicly structured Romance languages around today, in other words it has a lot more structural similarities to Latin than modern Italian, French, Spanish.
Interesting! Romanian is that way, so I wonder if they have a lot in common. To me, it sounds like a Roman Legion marched east and got lost in the Carpathians.
Very interesting, thank you for sharing this!
40% latin and 50% spanish, other our word have very archaic origin.
That is true phonetically as well.
I'd say that it is most similar to Catalan... ;)
Yes, perhaps my husband (who is a chef who studied and worked for 10 years in restaurants in Amsterdam but now specializes in preserving traditional and historic recipes from his native SE Asia) and I can join you on a future PG trip to Sardinia!
Love Sardengna! Just spent two weeks in the southeastern corner of the island this past August. The beaches are incredible. Some of the best pecorino cheese I have ever tasted. Plus it is home of one of the Blue Zones-where people have increase longevity and more centurions. Thanks for sharing these recipes.
I’m of Sardinian descent and it’s nice to see you guys talking about its food and culture.
"Sardinian Halloween" with our long and creepy jack o lanterns is called "Sant'Andria" and is celebrated just in a small village called Bono. I come from there, so as a follower of your channel hearing you talking about it was a pleasant surprise! You also have made recipes that are not among the best known, this shows the commitment in discovering our culture. Grazie mille
you still live in Sardinia friend?
@@straightshootah7550 yep
@@claudiosulas5973 best area for families with baby for beach holiday?
@@straightshootah7550 Hi, I'm sardinian too. You can find the most family-friendly beaches in south-eastern Sardinia, like the beaches in the municipality of Muravera, the municipality of Villasimius or the municipality of Castiadas. Or the Poetto beach, in Cagliari. Ciao
@@Multic8080 thank you for helping!
Cuglieri!!! The hometown of my grandpa 💙 He was born there but he emigrated to Veneto, so my family is from this region instead. But I'm so proud to be 1/4 Sardinian ❤️ I adored this video.
Eva and Harper, once again, you have shattered our perception of what Italian cuisine is. Bravo!
Sardinian
Sardinia is beautiful, fascinating and delicious, you really have to go visit. The tradition of carving scary faces into veggies seems to be an paneuropian thing. When I was a kid, we hollowed out forage beets (which is quite tedious) and made a southern german version of a jack-o-lantern out of those. Old Tradition, nobody had heard about Halloween back then.
I am obsessed with Italian food and I found out today I am Sardinian (just a wee bit, but I am going to go with it?! I am not a seafood fan, which I know Sardinia has a lot of. I am so glad my favorite UA-camrs made this video as now I am watching it entirely differently than I did when it first came out.
Thank you for this credit dear Eva and Harper ❤️❤️❤️
When you will decide to come and visit us in Sardinia, please tell us so we can organize a really beautiful vacation eating all the wonderful dishes we have, we can take you eat a just Made cheese from the real sardinian shephards❤️
This video is soooo cool! You two are promoting my island better than our government is 💖
I didn't know that pane frattau is also made with vegetable broth, we always use sheep broth in my town, which is a bit more heavy, but of course I love. 🤣
The lamb pie.....yummmm! I love how Eva uses Harpers name in almost every reply to him, it demonstrates respectful (or sarcastic lol)acknowledgment of his inquiry or statement, treating us to a direct conversation between them, they are not just talking to the camera. You know when they talking directly to us. I love this in their vlogs and keeps me coming back for more!
Eva - you are so skilled a cook! You matter of factly start making a bread that is just one ingredient to your dish, and then also prepare a vegetable broth and a tomato sauce, plus fry an egg....this would take me all day to get on the table and you make it look so effortless....Harper, what a lucky guy!
If you do Sardegna again I'd like to see fregola and clams, sebade or roasted piglet on mirto leaves (I know that one is a longshot).
Around 3:35 when Harper asked if Eva was making pasta and Eva responded with yeast?!, there actually is a pasta called Pincinelle that contains yeast or is made with leftover bread dough! It is typically made in the Marche region of Italy. I saw it on a video on the pasta grannies channel awhile back.
I love Eva and her way she is presenting us the sardinian food 😊😘💖💖💖
So happy to see an episode about my region😁
Not even mainland Italians know sardinian food, except for a few popular products.
Fun fact: most pecorino cheese for those glorious carbonara, cacio & pepe etc. comes from Sardinia. We make the best pecorino cheese hands down.
I'd say our seafood is also unbeatable, and we've got some very special stuff you won't find anywhere else, like sardinian roasted piglet, mullet roe dried eggs, rotten cheese, and the rarest hand pulled noodles in the world.
Pecorino Romano though it's a story of colonization. It wasn't produced at all in Sardinia until 1850. The Italians industrial cheese makers moved the production to Sardinia around 1870 because Sardinians were paid basically nothing at the time. It's a cheese that we don't eat much, only export. The typical Sardinian Pecorino is called FIORE SARDO
The Mamuthones look very similar to some characters spread in the alpine regions (Switzerland, Austria, Bavaria) who are meant to chase winter
You should also check out Bulgarian Kukeri.
My Grandfather was from Calabria. You must try his FAVORITE sandwich. Every time I make it, I always think of him. The ingredients are Italian bread, eggs, asparagus, grated cheese, (I prefer Romano,) garlic, olive oil or butter. Cut asparagus into 1” pieces and sauté in oil or butter, chop garlic and sauté with for about 1 minute with asparagus. Scramble eggs and add to asparagus and garlic. Scramble all together until eggs are cooked. Make sandwiches and sprinkle with or with out cheese. Bon appétit
these mask dances are absolutely interesting. they are also found in parts of switzerland, austria and southern germany. it can also be in parts of romania.
old european paganism still alive in some places i guess :D
My family is from Sardegna. I was married there and was recently there for 1 month. My favorite dishes are fregola and seadas with the local honey. It would be great to see a video on making seadas.
I’ve been waiting for ever to see a Sardinia video because it is such a over looked location in Italy but it’s such an amazing region that everyone should go visit ❤️
I visited Sardinya this year and it is an amazing place. Beautiful beaches, cliffs, mountains and very laid back and welcoming culture. And it's all on one relatively small island. And cheeses are amazing, there are cows, sheep and goats everywhere.
So funny. In London our traditional dish is pie and mash. We flip our pies and eat them upside down too! Loving this video, been waiting ages for this! My wife is Sardinian and I often liken myself as an English version of Harper and my wife as the Sardinian Eva. Forza Italia & England (& the US!)
Of course, the pie is Roman food and every country does their versions but at the end they all have a lot of similarities.
Sardinian
Io sono sarda, ti faccio i miei complimenti per la tua preparazione in ambito gastronomico.
Comunque abbiamo il più grande canyon d’Europa, Gorropu, fantastiche cascate.
Posti che consiglio di visitare nell’entroterra sono appunto il Canyon Gorropu, Tiscali, Gernnargentu, le cascate di Bau Mela, Lequarci, la foresta pietrificata ecc…
zitta, zitta che poi arrivano in truppa e vogliono un Rimini 2
This channel is incredible: as an Italian I am learning very many recipes that are regional and not everybody knows or can reproduce: congratulations to keep the Italian kitchen tradition alive!!
Brava Eva . Thank you showing some of the passion the Sardinians inject into their food.
Sardinia (Sardegna) is an amazing Island, all there is wonderful: the nature, the weather, the food, the people and the Beaches!!!
Team panada di anguille essendo casteddaio, ma la adoro con qualsiasi ripieno!💙
Qui sul canale avete sempre parlato dell'utilizzo dell'aglio nella cucina italiana, e del fatto che solitamente non abbondiamo come in altre parti del mondo. Ecco, nel caso della panada questo concetto non sia applica. 😂 La panada asseminese continua a farti visita per taaaanto tempo.
Potrei continuare a scrivere per ore ma evito...
Vorrei però ringraziarvi per questo bellissimo video che spero possa far scoprire la nostra bella isola anche a chi non ne ha mai sentito parlare.
Venite a trovarci presto!!
La panada asseminese dovrebbe essere patrimonio UNESCO
eh la panada di anguille è buona cacchio,è una vita che nn la mangio..
Cucina Sarda
Sardinia has the Most beautiful beaches in the entire world.
My maternal grandfather was a sailor from Sardinia; so, I have heard all about their BEACHes 😉
Whole Island is beautiful. People are warm and welcoming. Food is amazing. Lived there, loved it there and go back for extended periods. Santa Greca festival in Decimomannu is awesome.❤
I have only discovered your UA-cam videos and I am totally captivated and binging on the videos. I am Irish through my mom and Polish, Hungarian, and Czech through my dad, but the culture of my family is food and baking for all celebrations, parties, etc. Interestingly, three of my four siblings have Italian spouses, so we love Italian food. I want to cook all of your recipes ASAP!!!! Thank you guys for wonderful instructive videos. Ra Moderski.
Pane Frattau looks like mexican chilaquiles, but with flour tortillas... and that sounds yummie! Thanks for illustrating us on Sardinian recipes guys, you are amazing!
The difference is that pani carasau is extremely brittle. It is totally devoid of moisture inside, so it can be kept for weeks and sometimes even months if correctly prepared. It's the perfect bread for a shepherd that has to bring food up the hills during his work.
Once again you have educated us while entertaining us. Sundays are always better with Harper and Eva!
The look Harper has when he asked is he ever introduced her to nachos!!! Haha
Eva’s knowledge of so many different Italian food traditions and dishes is truly astounding. What is her background in food? Also, this was just fun. I watch a ton of food and cooking videos, and yet with that first dish I couldn’t tell where it was going until the egg was finally laid on top. And no, I don’t think it resembles nachos! Great episode by both of you. Love this channel.
Eva is a great cook as very skilled as very good knowledge of traditional regional Italian cooking👍👍
Eva, your knowledge of food is truly incredible!!
It does look like a really interesting island and should be talked about and visited more. Brava Eva.
Thank you for showing everyone. Loved going to sardinia and eating my Nonna's food..the best.
On an unrelated note, I made Mama Rosa's spezzatino di zucchini e patate, for the second time, for my VERY picky family...and watched so happily as they gobbled it up. It is one of my favorite recipes, I could eat it tutti giorni!! Brava Eva e Mama!
Sardinia is a WONDERFUL place and we spend as much time there as possible. People would probably love a lot of sardinian scenery, culture, history and food, if the people didnt get exponentially less... welcoming, the further you go from Olbia and Cagliari. Luckily most of them get much friendlier if you are able to speak italian or have the right connections.
Thank you so much guys for showing our beautiful Sardinian culture and dishes. It made me so happy to watch this today. The “Panada” is one of my favorite dishes but I love it with a small variation made with peas and potatoes (and tons of dried tomatoes). Great job as always!!!
I love you allready 🥰
This is not grammar, it's philosophy 😊 Greetings and big kudos from Cagliari ❤
The patata-strutto-aglio-pecorino-menta-peperoncino filled raviolis called "culurgionis", served hot with tomato sauce and grated extra-old pecorino is the masterpiece of sardinian family cuisine. Not easy to shape a regola d'arte! You need the golden hands of Sardinian people!
Such a beautiful wild area. The food. My goodness, the food ! I went a million years ago but i will never forget the most amazing lemons in the world. Thank you for the video. Love to dream-travel like this.
Grazie mille
It’s insane how close this is to Arabic and even Armenian food. Wow… I really didn’t know that. Thanks guys for this video! Amazing!
The Panada was amazing. My Nana was French and made something very similar using lard for the pie crust as well as lamb, potatoes and carrots
Greetings from North East of England. Great episode, interesting to see how similar recipes appear in many different countries. I lived in Virginia in the 1990’s, pre internet, and whenever I went to a Pot Luck I made a savoury pie as they were virtually unknown apart from the chicken pot pie. We use lard in our pastry in North East, it was not a rich area and lard is cheap. ❤❤
Pie is Roman food and Romans have been nearly everywhere so that's why every country has pies.
I made the spaghetti puttenesca for lunch today. Sorry I do not have a picture of it for you guys. However it is by far one one the best pasta dishes I have ever eaten. Absolutely divine! Kinda makes it's history ironic, don't cha think?! Thank you for teaching me how to truly make Italian food.
Beautiful culture - Eva thank you for all of the history-
Cheers for that. A beautiful place Sardinia, I travelled there several years ago. Hit the beaches, and toured some Nuragic villages. Fascinating, I'd never heard of them either!. And later in the trip I went to the brilliant Bread Museum in Monteleone Rocca Doria. You can watch the pana carasau being made, and sample some. There's also an exhibit of the coccoi, celebratory breads. They really are beautiful, more like ornate sculptures, works of art. You should definitely go the island next year :)
Wow! How did we miss this when we were learning about Italy?!
I'm going to add this video to my Italy folder. It takes us about 2 years to go around the globe learning about countries so when we come back around to Italy this will be a great addition!
Thanks guys for such great content and for keeping it kid friendly! Much appreciated!
Ciao Eva, Ciao Harper, sono Marcos, un sacco di tempo non sapeva di te. Glad to watch your episode of Sardegna😀, Bravo! Althogh I was born in Rome la mia mamma e da Laconi, Sardegna. Last time I went to Sardegna was 3 years ago whn my mom passed away and at my cousin's house we had just that, Frattau, delicious. Good to see guys again, I was away for a while. As you said Sardegna needs a lot more attention, very unique and lot of influences from occupations, Arab, Greek and Spaniards. Grazie per il grande video! Parliamo dopo, ciao.
So happy you talked about Sardinian food today.
Harper, la prossima volta che venite in Italia, devi assolutamente vedere la Sardegna! Terra forte, antica, selvaggia e dall'anima profonda...
Sardinia here I come. I wanted to plan another trip to Italy, but never been to Sardinia.
These recipes look so interesting. Please do more from Sardinia!
Once again Eva has produced some amazing dishes. Grazie. BTW the percussion instruments as background music was very atmospheric. You two certainly have a wide array of musical styles to fall back on in your videos.
I once had an Italian instructor from Sardinia who asked us to write a recipe in Italian for a favourite dish. In my recipe I listed olive oil as an ingredient. She told me that I needn’t specify what kind of oil to use, because of course Olive oil was the only one I would need😁
We're sardinians
Beautiful island with beautiful people.
My Sicilian Grandmother made very similar cookie/pastry. I loved them!
Grazzzie per questa representation della cultura Sarda!!!! ❤️❤️❤️
This has fast become my favorite channel
Signed,
Sicilian from New York
Roots from Palermo and Messina
Heyyy!! Another Sardinian here! You made a very nice video and thank you for showing everybody some of the beauty of Sardinia! You definitely should visit it, but be aware because it will steal your heart! Once you go there, you will feel to return every year!
Regarding the food, you should definitely try the "fregola allo scoglio", the "seadas", the "maialetto arrosto", the "mirto", the "ravioli di formaggio e ricotta", the "gnocchetti al ragù di cinghiale", the "funghi in umido", the "moddizzosu" bread and "s'irvuzzu"! Let us know when you try all of these! It should be a good start! Keep going! Proud of you!!💪💪💪❤️
Grazie ragazzi per aver dedicato uno spazio alla Sardegna
I have not posted in awhile....Thankyou Eva for continuing to represent the authentic regional Italian foods of our heritage. It is my great hope that Americans from all backgrounds can experience these foods instead of the typical items in many restaurants. You are a beautiful soul! Buon Natale 🥰
ooo...I like her....I love Italian bread....and it has to be as authentic as I can find...when I saw an article about Sardinian crispy bread I was like I have to get this bread...I thank you for showing me how to make it...GRAZIE....
Another great episode! I think Eva had ulterior motives when she told
Harper he should visit Sardinia for the lamb!
So glad I discovered your channel back in the Maine days. Both of you compliment each other so well. Lovely couple. How Eva does not have a cookbook or her own restaurant I will never know. But selfishly, I'm glad she doesn't, that might result in less Pasta Grammar videos for all of us. Eva handles a knife and simple kitchen tools like she was born in a kitchen. We have have to check with Mama Rosa on that! Ciao and Grazie Mille! Buon Appetito!!!
Since my maternal grandparents came from Calabria, I am interested in learning more about that region. But I love learning more about every region in Italy. I especially enjoyed this as Sardinia is an area I know less about than most others. The cheese, casu martzu, is 1 of the few things I have heard about from the region. & of course, the connection with sardines.
Eva, Lard (Manteca) has such flavor. My family is from Puerto Rico. My mother cooked with Lard before she came to the States. There are still a few dishes that I Prepare, where I still use Lard for it's original flavor. Thank you, for this beautiful lamb pie. Harper it's so good to see how you celebrate all Eva's dishes. You make a lovely couple. God Bless you both.
Ciao Eva and Harper I'm from México. I love traditional Italian Food and I think how interesting when that food resembles of some Mexican dishes. That been said, that Pane Frattau is very similar to Chilaquiles, very crunchy flat bread (in chilaquiles we use tortilla chips) with a sauce, cheese (we also add sour cream sometimes) and for topping any kind of protein, we normally have it with fried eggs like in Pane Frattau and we usually have it for breakfast that way. Greetings, keep up the good work showing off the great Italian cuisine, many regions and customs are still left in the shadows.
Beautiful Sardinia, delicious food! 😋 Eva, you are a living culinary masterpiece! 👩🍳
Harper, I'm glad you clarified the topic of white beaches in Sardinia of which there are many! 🤣 👍
the last 10 years my summer holiday been in sout west sardinia simply beautiful.
I love to watch eva cook, she makes everything look so simple
all of them look insanely good!!! 🤤
Sardinia has interesting but tasty food indeed!
kudos to both Harper & Eva for showing us these today. 👏👏👏
Sardinia has a very interesting Stone and Bronze age history. I only recently saw a documentary about it, and now I definiteltly want to go there.
ETA: Just use metric, we know what you mean, and most of our rulers and tape measures have it.
It's nice to learn something so nice (and tasty) about my country from you guys! Eva you are so good and sei uno spasso 🙂
I love this sardinia discovery.
The first one is much more like chilaquiles than nachos. Beautiful food Eva makes!
In the Navy I was stationed in Sardinia for a total of 6 years. Absolutely loved every moment.
Was stationed in USAF at southern part of the Island down by Cagliari.
Harper, that first dish is actually more like migas than nachos. Tortillas + eggs + salsa + queso fresco. One of the best breakfasts ever!
I was thinking chilaquiles, but I have never had migas.
A lot like migas!! If migas was italian this would be it!!! I love midas, so now I'm going to have to make this lol!!
I had the same thought. The bread reminded me of flour tortillas while they were cooking.
Maybe the old connections of Sardinia to the iberians has something to do with it?
I would say it is closer to Chilaquiles. I hadn’t heard of Migas before but after looking it up I’d say Chilaquiles might be a better equivalent.
I was watching this one again. I'm glad I did, because for some reason I forgot to give it a thumbs up. 👍🏼
I've dreamed of going to Sardinia for ages. Maybe I can afford to travel one day.
Harper you and Eva must came here in Sardinia and enjoy all the beauty we have. Food, tradition, sea but also a lot of nature. You just did one of my favorite dishes, pane frattau that is amazing. I've never see that kind of panada. In my part of Sardinia panadas are little, you can hold it in your hand, had no potatoes in it, bus lamb or pork and are amazing. Sappa (we call it this way in my zone) are the base of all my favorite dessert, expecially tiriccas. So, you actually cooked all my favorite food. Tiriccas are so good, them are done for Su Mortu Mortu too. Su Mortu Mortu, called also Sas Animeddas is our Halloween, as Harper sad.
PS: Eva, sai che non ho mai sentito che ci facciano la lasagna, ma devi provare il pane zicchi se ami il pane condito. Devi. Fidati.
Great episode! Sardinia is a place I’d love to go for many reasons, though I didn’t really know much about the food until now.
Also, if you can’t find Italian grape must, you can find a Turkish version quite easily at many Middle Eastern grocery stores; it’s called “pekmez.” But be sure to get the grape one (üzüm pekmezi). There is also a white mulberry version (dut pekmezi). It’s also delicious but not the same as the grape kind.
I seriously like your channel. You should be made ambassadors of culture for Italy. I like the food, I like. The sense of humour - brilliant.
I loved Sardinia and visiting my friends from there. I also liked that most were not so tall, so I could see stuff too .
Eva, you are so adorable. Love this episode, very informative. And I love the dynamics between you two.
Hi guys i live next to Cuglieri, In this area Panadas are also fried. I advise you to come here first for visiting Sardinia and second cause during the summer season. There is the Panadas fair in Cuglieri. An other dish of this area is S'azzada that is from Bosa. This dish was created by the ancient Phoenixes, and Bosa was builted from them too.
Wow!!!! Shout out to you Eva!!! You never cease to amaze me with your cooking/baking skills!! Thank you for all your efforts - I truly appreciate it!
I have never seen or heard of a semolina pie crust before. I simply have to try this recipe. It has peaked my curiosity. 🥰
As always the two of you can do no wrong with sharing the food of Eva’s home country. But the music you paired this video with was just hypnotic. Great job.
Mmmmm? Struggled to continue watching video d/t annoying drums. I think the beat might be described as insistent. Sounded as if Sardinia is in Africa. May just be I had a stressful day.
@@kathleensmith8365 That's what I liked about it. A little tribal, a little mid-century modern.
I thought Capri was the place with clearest water in Italy, we visited the Perfume Factory there too. as we mostly arrived Sardinia or Palermo in the night time on board the super yacht ‘ La Belle Simone’ in 1981-82. We caught the squids without bait, just the hooks and the squid fishing light, and cooked them in simple way, water blanched, dipped with chill soy sauce, so sweet and tender.