Appetizers
Artichokes, olives, zucchini, eggplant ... Sotto olio is to vegetables, what salting is to meat ...
The "sotto olio" is to vegetables, what salting is to meat ... because Sardinia is also a huge vegetable garden. If the Sardinians raised animals, they were nonetheless seasoned gardeners.
The climate under the Sardinian sun (accompanied by a water point) guaranteed beautiful vegetables, which also had to be preserved for the winter. The month of August was for example the moment to make "his tamata", during one or two days according to the quantity, many families heated the cauldrons to peel the very ripe tomatoes, and put them in jars.
It was necessary to have enough sauce - "sa bagna" - for the pasta di mamma!
Sa menza!
Carciofio, the Sardinian artichoke, is small in size and conical in shape. It is known under the name of "spiny artichoke of Sardinia" ... and is recognized by all the great chefs of Italy and Europe.
Most of its culture is concentrated in the south of the island. It has, like olive oil and wine, a DOP that does not mess with the quality.
