Sardinians took the mountains to escape centuries of invaders keen to make the beautiful island their home. To them the sea meant problems and so they moved inland to green pastures and safe and comforting mountains. This isolation and resulting diet is, probably, the reason for the inhabitant’s longevity – in fact, they are second only to Costa Rica in the longevity stakes.
Whilst seafood does play a part in the Sardinian culinary tradition, it is the food derived from the land that is beloved and meat, cheese, bread and pasta it’s backbone. Malloreddus is a small Sardinian ridged pasta, often flavoured with saffron is typically Sardinian and available in most speciality stores nowadays.
Here’s the recipe!
Other pasta with meat sauce recipes: