Easter: tradition and innovation on Sardinian tables. Igp lamb dominates, but price increases weigh
The prices of food and drinks up 14% in one year, even more sustained by the increase in typical Easter products
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Tradition and the latest culinary trends come together on Sardinian tables in view of Easter and Easter Monday . At home, in agritourisms and in restaurants, the aim is obviously to prepare tasty and special dishes, more or less refined.
The favorite dish is in the name of tradition: Sardinian lamb, rigorously with the Igp brand , underlines the director of the Consortium (Contas) Alessandro Mazzette. According to Contas this year there is a better quality of meat thanks to the mild climate which has favored the growth of spring essences in the pastures .
Spit- roasted suckling pig is a must, and there will also be lots of greenery: artichoke to pair with kid, wild asparagus, olives, thistle, field beans. And more pardule, seadas, formaggelle . In the agritourisms, there is room for local cured meats and hams, vegetables in oil, panada with meat or vegetables and the ever-present pecorino cheese.
As for first courses, homemade pasta prevails: culurgiones, ravioli, lorighittas, tagliatelle, fregula, maccarrones de busa, cannisones . And there are also menus for vegetarians and vegans or fish specialities.
In restaurants, the Easter menu has been ready for some time. Maria Laura Casula del Piedra del Sol in Gonnesa offers lamb with lemon, fregula with seafood, ravioli with potatoes, artichoke and sausage . The Margherita restaurant in Arborea, on the other hand, focuses on artisanal lorighittas with rooster ragout and spit-roasted suckling pig .
Again, Roberto Serra of the Armidda restaurant in Abbasanta: head in a box accompanied by typical bread, crivazzu and pistocchu and fresh vegetables at the center of the table . And then lamb, hand-made fregula with anzone and fennel.
VitaNova by Laura Sechi, in Cagliari, offers a take-away menu: you can choose between roast rabbit, meat and vegetable panada, swordfish with citrus fruits . Dulcis in fundo ricotta and wheat pastiera.
Fradis Minoris, Laguna di Nora (Pula), also reopens its doors, where the starred chef Francesco Stara will create, among other things, oysters, asparagus and inula, then linguina alla bottarga di Nora, axridda. In the windows of Dolci Sfizi di Macomer, however, the casadine ice creams stand out, the ricotta cheese, or s'aranzada, made with semi-candied orange peel, toasted almonds with asphodel honey.
There is also the bitter pill, the price increases. An Easter that will be very salty, highlights Adiconsum Sardegna : «The latest Istat data tells us that in Sardinia the prices of food and drink have risen on average by 14% on an annual basis - explains the president Giorgio Vargiu -, typical products have increased of Easter. For lamb the range is between 15 and 18 euros, last year it cost between 15 and 20% less. The price of doves, a traditional dessert, has risen by about 30%, while a 350/400 gram chocolate egg costs between 12 and 19 euros, 10/15% more ».
However, underlines the president of Coldiretti Sardegna Battista Cualbu, «despite the increases also this year we register the strong demand for products made in Sardinia , inevitable on Sardinian tables and in agritourisms, which certifies once again how much our products have a high value both for their great quality and for the enormous variety of dishes of our tradition».
(Unioneonline/L)
