Sold out numbers on the Easter weekend for Sardinian farmhouses. Many have already sold out for several days and there is an increase compared to past data, which testifies to the desire of Sardinians to spend their days outdoors eating local foods. Mostly inhabitants of the island, therefore, but an important influx of tourists is also expected in the coastal areas.

Another novelty compared to the past is the offer of holiday farms which, in addition to the classic lunch, also offer packages with excursions .

This is what emerges from a survey by Coldiretti Sardegna: «Also this year – explains the president Battista Cualbu – we register the strong demand for Sardinian products, inevitable on tables and in agritourisms».

« It will be the best Easter weekend ever for Sardinian agritourisms . People have rediscovered the desire to see new places, they are not in the coastal areas but also inland, and to live new experiences that only agritourisms are able to offer», underlines the regional president of Terranostra Michelina Mulas.

The leitmotif at the table is therefore the Sardinian product: spit-roasted suckling pig, IGP lamb, pardulas and seadas accompanied by good wine. Other very popular dishes that are added to the great classics are the seasonal vegetables with artichoke, broad beans with thistle, asparagus and olives .

In all territories requests are for local and traditional dishes: vegetable and meat panades, maccarrones de busa, cannisones or other local pastas, lamb's feet with wild thistles, stewed lamb braids or lamb with artichokes and potatoes . But still many other varieties of meat such as beef or kid.

Citrus fruits are the most present fruit, in the lead oranges: then apples and strawberries .

(Unioneonline/L)

© Riproduzione riservata