Walking on Roses in Sardinia

Sardinia's delicately flavored sheep's cheese, Pecorino, is exported all over the world. The most famous Sardinian cheese is smoked, spicy and sharp Fiore Sardo, which is well aged.

Pane carasatu is paper-thin bread baked with olive oil and rosemary, and carta di musica (music paper) is a shepherd's bread with crispy layers of dough. Combined with tomato sauce and egg, it becomes pane frattau.

At every festival, you will find porcheddu (suckling pig). To make a carne a carraxiu (buried meat), a pig, lamb or calf is baked in a hole dug in the ground and covered with aromatic myrtle leaves. Firewood is laid on top to gradually cure the meat. A carnivore's delight!

Sa buttariga (popularly known as bottarga) is smoked mullet caviar, usually thinly sliced and marinated in olive oil, and sometimes served with spaghetti. 

Sardinia is one of the most famous wine-producing areas of Italy. The island's most well-known wines are Vermentino and Cannonau (otherwise known as Grenache). Vermentino di Gallura is one of the only four Italian DOCG white wines.

Enjoy fresh fish from the sea, and wonderful fruits and vegetables grown in the warm Mediterranean sun.

Try a glass of Mirto or Limoncello (the local digestives) —  the perfect way to end your meal!

RECIPE: SARDINIAN DEVILED EGGS (Uova alla Sarda) 6 eggs 1/3 cup olive oil 4 tsp wine vinegar 1 clove garlic, chopped 2-3 sprigs parsley 1-2 T bread crumbs salt & pepper Cook the eggs in boiling water for 6-7 minutes; cool under cold running water. Shell eggs and slice in half lengthwise. Put oil, vinegar and salt & pepper to taste in a frying pan. Add eggs; cook over low heat until vinegar evaporates, turning the eggs gently now from time to time. Transfer to a heated shallow serving dish, cut sides up, and keep warm in a low oven. Add garlic and parsley to the oil remaining in the pan; cook over low heat for a few minutes, stirring. Add breadcrumbs; when they are golden brown, spread the mixture over the eggs. Serve warm or cold.