What to Eat in Italy: Typical Italian Food and Specialties | Page 5 of 6
Costedda: The Sardinian Focaccia Made Without Water
In Villasimius on the southeast coast of Sardinia they bake a focaccia whose dough never sees a drop of water - the juice of a kilo of crushed tomatoes takes its place. The second traditional version goes with stewed onion. Sa costedda is sold by weight, cut from large sheets, and outside this corner of the island you won't find it. For me, the contest between the tomato and the onion version had a clear winner.
Gueffus: Sardinian Almond Balls in Colorful Wrappers
Gueffus are Sardinian almond balls: ground almonds, sugar and lemon zest are simply cooked in a pot, rolled, coated in sugar, and each ball is twisted up in a colorful fringed wrapper like a sweet. They're made all over Sardinia under several names, and they belong at weddings, christenings and Christmas - and the legend about the battlements on the wrapper was invented by a novelist.
Mirto di Sardegna: The Sardinian Myrtle Berry Liqueur
Mirto di Sardegna is a Sardinian liqueur made from the berries of the common myrtle: the berries are picked in winter in the macchia, the dense Mediterranean scrub that covers half the island, steeped in alcohol for several weeks and sweetened with syrup; the result is around 30% ABV and is drunk ice-cold after a meal. Corsica and a few corners of mainland Italy know myrtle liqueur too, but only the Sardinian one carries the protected name - and it was made at home long before anyone started bottling it.
Sardinian Wine: Vermentino, Cannonau and Other Bottles from the Island
Sardinia has exactly one wine with DOCG status, its most widely planted grape is identical to French grenache, and its vernaccia ages under a layer of yeast like sherry. I'll explain how Vermentino di Gallura differs from Vermentino di Sardegna, why archaeology and Aragon still argue over where cannonau came from, and I compare six bottles from a supermarket near Villasimius.
Delizia al Limone: The Lemon Dessert of Sorrento and Amalfi
Delizia al limone is a lemon dessert from the Italian region of Campania: two sponge domes sandwiched with lemon cream, soaked in limoncello syrup and coated in a thick lemon glaze. It was created in 1978 by the Sorrento pastry chef Carmine Marzuillo, and it nearly ended up being called a lemon sigh. Today the whole coast from Sorrento through Amalfi to Naples claims it.
Genny Street Food, Sorrento
Antica Gelateria Sorrentina, Sorrento
Pizzeria da Michele, Sorrento
Nonna Emilia Bar, Sorrento
Limoncello: The Lemon Liqueur from Sorrento and Amalfi
On the label limoncello looks like a centuries-old heirloom, but its documented history only starts in 1988, when someone on Capri registered the first trademark. What kind of liqueur it is, why the IGP mark belongs to the lemon and not to the bottle, how the Sorrento and Amalfi versions differ, and how a bottle carried home from the square below the cathedral in Amalfi tastes.