The way the region is shaped, its moderate climate, as well as the strong awareness of culinary traditions all safeguard the transmission of unaltered and unmistakable scents and flavors.
Take fregola, for instance, a specialty made of durum wheat semola, similar to a chunkier type of cuscus, often garnished with locally caught shellfish, or mussels alla marinara, eel and grey mullet (which are even celebrated during a summer festival on San Giovanni square). It is the mullet, in fact, which is the source of the “Sardinian gold”, bottarga, the cured roe which becomes an amber, sea-scented powder.
Just as worth-while is the cuisine of the countryside, with its roast suckling pig with myrtle berries, and the – goat and sheep – cheese which often is paired with a glass of Cannonau.
But also the fruit in Muravera is an easy winner: it is an undisputed home for citrus fruit (as testified by the feast dedicated to its harvest, which is one of the most important popular events on the island) which is used both for fruit juice and to produce the typical liqueurs based on lemon, orange, and mandarin. The resilience of certain traditions is also manifest from the come-back of orange wine, a sweet wine which is so unique that it certainly deserves to be brought back home as a souvenir.
