A Sardinian Cookbook by Giovanni Pilu and Roberta Muir

  • Sardinian flatbread (Pane carasau)

    Sardinian flatbread (Pane carasau) (page 4)

    from A Sardinian Cookbook A Sardinian Cookbook by Giovanni Pilu and Roberta Muir

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: fresh yeast; bread flour
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  • ISBN 10 1921382597
  • ISBN 13 9781921382598
  • Linked ISBNs
  • Published Aug 22 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

Like so many of the great food cultures, Sardinian cuisine is born of necessity. As a poor people, Sardinians have always foraged for ingredients in the mountains and forests: fennel, asparagus, chicory and nettles; chestnuts, berries and honey. Rabbit, game birds and wild boar are still hunted in the traditional and time-honoured manner. And those living on the coast gather clams, mussels and tiny crabs from along the shoreline for soups and pasta sauces. The primary flavourings are the herbs that grow wild everywhere on the island: bay leaves, juniper berries, mint and sage, as well as the characteristic Sardinian myrtle, the leaves of which are used in stocks and marinades, and to scent roasted meat while it rests.

Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavour of the ingredients to speak for themselves. Since opening Pilu at Freshwater in 2004, he has expanded his Sardinian repertoire, cooking the food that's in his blood and close to his heart - and it is this food he shares with us in A Sardinian Cookbook.

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