Advantages

     ADVANTAGES OF BIO-FOODS
the eco-foods benefits are many:

According to other recent studies, organic foods are better for fighting cancer. And people eating organic food have improved immune system, better sleeping habits and are less likely to be overweight than when eating "conventional" foods. 

The advantages of organic foods might be highest for babies. The average baby is born with 200 toxins and carcinogens in its body. By the time kids reach their 2nd year, most have pasted the lethal limit for the toxins. By feeding your child organic food, it will have about 1/6th the amount of carcinogens in its blood. Thus you will decrease the chances of illnesses significantly. Therefore, especially for infants and children a raw organic food diet is incredibly important.

Organic food facts are especially striking if you consider the environment. Conventional farming methods erode soil and use dangerous pesticides that may take centuries before they're gone. Think of the DDT, thought to be harmless but appeared to be extremely bad for your health. Even though this pesticide has been forbidden for many years now, it's still found in virtually all waters, human beings and animals in the world...

Disadvantages

DISADVANTAGES OF BIO-FOOD 

All the foods that we have presented, have some disadvantages.

Many people are not willing to spend more money in order to preserve their own health. It still prefers buying harmful products and chemically treated for a dangerous savings for the health of man and of the environment. The higher the organic food costs are due to the greater attention in the production of raw materials, in fact the hand d work is included in the cost of the product.

Eco-Food in Sardinia: An Example for all the World

THE IMPORTANCE OF HEALTY FOOD

Every type of Food We have shown you is an example of sostenibility.

The major part of Sardinian food is homemade, fresh and genuine.This is one of the many reasons why in Sardinia we have a high number of centenarians, heatly lifestyle helps. Hope our posts could help you , and remember eat Eco! in this way you help yourself and the envorment, think about it.

Best regards.

Casu Marzu's Team.

Sardinian sweets: Seadas and Torrone

Torrone.

Turron or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert.

                                                                         Seadas

This Sardinian sweet, famous throughout the world, pairs divinely the sweetness of the honey with the saltiness of the pecorino cheese, making for an intriguing and intense flavor.

The tipycal Sardinian bread: Pane Carasau

Pane Carasau: The Traditional Homemade Bread

Pane Carasau is a traditional flatbread from Sardinia.

It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces).

The homemade Pasta: Malloreddos

HOW TO MAKE MALLOREDDOS (GNOCCHETTI SARDI OR MACCARRONES)

The malloreddus, also Sardinian gnocchi defined, are a type of pasta typical of Sardinian cuisine. They are shaped like shells striped long by about 2 cm up, and are made of semolina flour and water

Always malloreddus were the most traditional dish prepared in Sardinia in all the most important occasions, both on feasts and festivals, both during weddings.

Since ancient times housewives have prepared this type of pasta. The origin is to be found in the millennial scheme of crop-farming in the Mediterranean diet, based mainly on the wheat crop.

The special cheese in Sardinia

SU CASU MARZU

"Su Casu Marzu" is a delicious creamy cheese with a strong flavor and slightly spicy. In Italian it is also called "cheese with worms" because its soft texture is mainly due to the colonization of the cheese fly larvae (Phiophila casei).

Is produced throughout the island and according to the historical region is also called "casu martzu", "casu fràzigu", "casu modde", "casu becciu", "casu fattittu", "casu giampagadu", "cassu 'attu", "casu cundítu". A small production is also present in South Corsica and is called "casgiu merzu". The English translation is "maggot cheese".

The "casu marzu" in Ogliastra is still produced according to tradition.

The best time is represented by the spring and summer months. The pieces of cheese are left in places open where they are attached (tips) from the so-called fly-cheese (Piophila casei) that lays its eggs. After hatching, the tiny larvae transform with their enzymes the dough cheese, pecorino, in a soft cream.

The maturation lasts three to six months. The holey piece is often filled with olive oil, in order to obtain a more creamy and homogeneous paste, so as to make it spreadable on bread. When the cheese is mature and larvae are greatly diminished in number, the patch is opened by removing the top (hat).

Inside the typical creamy yellowish color and a very distinctive and pungent flavor is ready to be consumed, spread on "pistoccu" and accompanied by a glass of Cannonau.