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Sardinia, the untamed Mediterranean countryside, crystalline waters, windswept dunes and rocks, and a gastronomy that encompasses sea and land, that belongs to both shepherds and fisherfolk. The shepherds excelled at outdoor roasting of pork and lamb, both spit and pit roasting. At home, wives smoked wild pigs and boar, made cheese and ricotta and baked two kinds of bread, the huge soft loaves weighing up to 10 kilos and the wafer thin and dry 'Music Sheets' that last indefinitely. And then from the coast, fish soups and stews, like the famed Buridda, or the expensive delicacy of pressed tuna roe, and wonderful lobsters. Plus a whole range of sweets made with almonds and honey, scented with orange flower water or saffron, sprinkled with coloured sugar vermicelli, with a glass of Mirto liqueur to end your Sardinian meal.
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