Mirto
Sardinians love myrtle liqueur for every occasion. For parties, weddings, as an aperitif or after a meal, the bottle is always on the table. This black liqueur with astringent notes is obtained through a long manufacturing process. Myrtle berries are picked when ripe, then washed and dried for a few days in the sun. They are then macerated in alcohol and black for 40 days. The macerated juice is filtered before sugar syrup is added to sweeten the preparation. Bottles are stored for two months before tasting. This liqueur of popular origins was once prepared in kitchens or farmyards. There were as many recipes as there were makers. Nowadays, the product is produced on an industrial scale, and bottles can be found on the shelves of wine merchants and supermarkets. The beverage should be enjoyed between 2 and 15 months after bottling. As it ages, its organoleptic notes and astringency fade, and its purplish color turns to blood-red. Myrtle liqueur can be stored in the freezer and drunk chilled.
Alghero Coral
The seabed around Alghero abounds with corallium rubrum, considered the most beautiful coral in the Mediterranean. Its deep red color and exceptional density are the hallmarks of the jewels that grace Alghero's store windows. Necklaces, sautoirs, earrings, bracelets and decorative objects adorn the town center. Faced with the pressure of counterfeit Asian plastic, the town has introduced a quality label to certify the origin, originality and purity of the coral. Look out for the "Alghero, La riviera del corallo" signs at the entrance to jewelry shops to be sure you're buying genuine Sardinian red gold.
Olive oil
Sardinian olive oil benefits from a DOP (equivalent to the French AOP) that is highly reputed and widely appreciated in Italy. It is produced to precise specifications. At least 80% of the oil must come from one of the island's main olive varieties: bosana, tonda de Cagliari, noire de Villacidro or Semidana. The remaining 20% comes from local olives grown on a more confidential basis. The olives are cold-pressed without chemical treatment to obtain an extra-virgin oil rich in antioxidants. There are around 30 oil mills in Sardinia, with the most famous based in the province of Sassari. To purchase a bottle of this excellent product, you can go directly to the producer or to a local produce store.
Pecorino
This cheese made from sheep's milk is one of Italy's flagship products, on a par with mozzarella and parmesan. Its taste differs slightly according to the region of production. The Sardinians appropriated the recipe in Roman times, and now produce a cheese protected by a DOP: pecorino sardo. Semi-cooked, the paste has sweet notes reminiscent of sheep's milk when young, and more piquant as it ages. Pecorino sardo should not be confused with pecorino romano, which can also be made in Sardinia. The latter is a pressed cooked cheese aged between 5 and 8 months, with powerful, piquant aromas that are just as delicious. Among the island's 32 cheeses, fiore sardo deserves special mention. Also made from sheep's milk, it is a hard uncooked cheese with a pronounced smoky taste.
Eucalyptus honey
Eucalyptus only appeared in Sardinia between the wars. It was planted in marshy areas, where it was thought to repel the Anopheles mosquitoes responsible for malaria. Although it wasn't until the Americans intervened in the 1950s that the scourge was eradicated, the result is acres of eucalyptus all over the island. The best eucalyptus honey comes from the Oristano region, at the foot of the ancient Monte Arci volcano. It has a beautiful brown color, a creamy texture and a caramel-like taste.
Poutargue
This sought-after delicacy is used in many Sardinian recipes. It consists of fish roe, usually mullet, preserved in their matrix pouches. The pouches are salted and then dried. Bottarga is eaten grated into spaghetti or linguine, or cut into thin slices with a drizzle of olive oil and a squeeze of lemon. The Cabras, Stintino and Alghero regions are particularly renowned for their bottarga. You can buy it at any fishmonger's or delicatessen.
Wine
The island of a thousand terroirs produces a wide variety of often full-bodied wines, some of which are made from indigenous grape varieties. The most famous of Sardinian wines is cannonau (grenache), produced in both the Barbagia mountains and the lower Campidano. In Nuoro and the villages of Dorgali, Orgosolo and Oliena, it is known as nepente. The bovale grape is taking its revenge on the scorn once shown it by winegrowers, who nicknamed it nieddu mandroni ("cowardly black"). It is now one of Sardinia's rising stars and enjoys a high profile in international competitions. Cagnulari, of Spanish origin, is widespread in north-western Sardinia and produces harmonious red wines. On the white side, vermentino , with its fruity, floral aromas similar to viognier, flourishes in Gallura and near Sassari. The Oristano region produces two confidential white wines of great appeal: the gentle malvasia to the north, and the ancient vernaccia to the south.
Knife
A shepherd's best friend, the Sardinian knife is the object of respected and renowned craftsmanship. The leppa is a knife with a fixed handle, while the resolza is a knife with a retractable blade, but without a safety ferrule. Knives are also distinguished by the shape of their blade. The wide, curved laurel leaf blade(foglia di lauro) is ideal for hunters. The wheat-leaf blade(foglia di grano), thinner and sharper, is widely used by shepherds. Sardinian knives come in an infinite variety of styles, materials and sizes. Pattada, Arbus and Guspini are the three main centers of handcrafted cutlery. Each village has its own characteristics and renowned craftsmen.
Watermark
Gold and silver mines have given rise to chiselled jewels using the delicate filigree technique. This consists of soldering gold or silver wires together to form geometric patterns as fine as lace. Set with precious stones, these jewels are part of Sardinian women's traditional outfits. The most typical is the Sardinian ring, offered as a promise of marriage and symbolizing prosperity. Buttons, brooches and pendants are a symbol of community belonging, and are still part of Sardinian cultural expression.
Ceramics
Pottery has been practiced in Sardinia since the dawn of time, as witnessed by the many archaeological finds that fill the island's museums. The tradition is still alive and well, with variations depending on the region. For example, ceramics from Dorgali, Oristano and Assemini are characterized by the use of yellow or green, while those from Cagliari, Sassari and Cabras are predominantly white. Plates, bowls and amphoras are adorned with motifs drawn from the repertoire of rural life: animals, flowers, characters..
Liège
Exploited in Gallura, particularly in the Tempio Pausania region, cork is used in the manufacture of numerous objects and garments, far from the inevitable cork. Stools, benches, beds, dresses, bags, baskets, shoe soles - artisans are bursting with imagination to give this light, rot-proof material a function. In Luogosanto, a craftsman makes Christmas cribs inspired by the houses in his village.
Embroidered shawl
Oliena is the capital of black embroidered shawls, a traditional part of women's clothing. Triangular in shape and edged with long bangs, the shawls are finely embroidered with geometric or floral motifs. The most elaborate and precious are embroidered with gold or silver thread.
Basket or wastebasket
Basketry is one of Sardinia's leading craft traditions. It is still practiced in many villages. Raw materials are readily available, and the tools needed to make them are few and far between. Straw, asphodel, raffia, palm and wicker are used to make baskets, baskets, sieves and screens, as well as a whole host of useful everyday objects. Each village has its own technique, motifs and colors. The villages of Sinai and San Vero Milis, for example, use the complex technique of spiral weaving. The villages of Castelsardo, Sorso and Sennori use rush and raffia. Flussio, Ollollai, Lozai and Tinnuro prefer asphodel, which is more elastic and more practical for making the corbule (baskets) for which they are famous. The village of Castelsardo is particularly renowned for its basket-making.
Do not report
In Sardinia, the collection of sand, pebbles and shells is strictly forbidden. Some communes have set up a tourist surveillance system to prevent damage to the beaches. Citizens keep a watchful eye to ensure that no one is tempted to bring back a "little souvenir-that-doesn't-cost-anything". In 2019, a French couple was stopped by customs. They found 40 kg of white sand in their trunk. The couple faces between 1 and 6 years in prison. In Sardinia, coastal preservation is no laughing matter.
