CULINARY TIPS FOR ETERNAL YOUTH

One Italian saying goes A tavola non si invecchia, meaning “One never grows old at the table”. This is especially true for Sardinians. Did you know that the island holds the secret of long life? The region boasts one of the highest percentages of people living to the age of one hundred or beyond and the proportion of centenarians in the population is twice the rate considered normal for the rest of the world. Some claim the inhabitants owe their longevity to organically grown vegetables, others believe the answer might be the beneficial properties of fresh milk or even the miraculous anti-ageing effects of local wine. Whatever the true story, there must be something in the population’s diet helping them to live a long, full, healthy life.

Food has always been central to the hearts and minds of Sardinians and is an essential component of the island’s culture. The region’s culinary roots stretch way back in time and can be ascribed to Sardinia’s long-standing agro-pastoral traditions. Although today’s visitors are drawn to its breathtaking coast, Sardinia is essentially a land of pastures, sheep and shepherds and a great many of the region’s favourite recipes are land-based. Sheepherders had to leave their homes for long periods of time and needed to bring with them simple, nourishing food that was easy to carry and resistant to both high and low temperatures. It is for this reason that Sardinia offers such a wide variety of cured meats and aged cheeses, but most of all it is the famous Pane Carasau, consisting of light, thin sheets of crunchy flatbread, that has become a symbol of authentic Sardinian traditions.

Sardinia’s gastronomic specialities are also the result of 2,500 years of conquests and foreign domination. The island’s distinctive flavours are a special hybrid of influences: Phoenicians, Carthaginians, Romans, Arabs, Spaniards all left an indelible mark on Sardinia’s culinary repertoire, helping to shape the region’s very own food culture. It is to these successive waves of invaders that we owe Bottarga mullet roe sauce, couscous-resembling Fregula pasta and Malloreddus dumplings, dishes that are unique to the island and not widely known outside Sardinia.

Unlock the secrets of Sardinian cuisine on this hands-on cooking class. Gourmands will pick up spells for eternal youth at a farmhouse located in the countryside near Alghero, well-known for its excellent charcuterie, roasted suckling pig and home-made ricotta cheese. Under the guidance of your cooking instructor, you will discover regional recipes, try out local techniques and learn how to prepare a hearty, rustic lunch in true Sardinian style.

After the lesson take a seat around the dinner table and enjoy the meal you just prepared. We guess you’re feeling younger already!