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.

Startes : Meats

"Capocollo"

You get the muscles of the cervical region of the pig. It is seasoned and eaten raw. Maturing takes place with the aid of salts and aromas that make sweet and delicate flavor.

Pillow

It is, as for the preparation of ham, salted, peppered and pressed. It is then left to dry in air or smoke for one or two months. Also great as a dressing.

Bacon

It is prepared with a procedure similar to that used for the preparation of the ham, but unlike this is not the case, if not in some specific areas of Sardinia, the pressing. Sometimes it is seasoned with fennel seeds or chopped herbs. The time required to obtain the product ready to be consumed is about a month and a half. Excellent as a relish or to flavor soups and sauces.

"Prosciutto"

E 'consists of the whole leg or shoulder of pork. Known for its excellent quality, goodness and flavor, in order to be fully appreciated, it needs a maturation ranging from 4 to 12 months.

Sausage

The bagging is obtained small pieces of pulp and lard, it assumes the classic form similar to that of a horseshoe. All'essiccatura can be added also the smoking process. Sometimes it prepares leaving marinate the meat in vinegar, salt, cloves, garlic, pepper, fennel seeds and sometimes also wild onions and orange peel. Fresh sausage is usually cooked roast as a main dish.

Pudding

It is prepared with pig's blood just butchered; It is poured into a copper vessel or clay, and mixed with a wooden spoon to prevent coagulation; It is seasoned with salt, pepper, nutmeg, chopped nut, clove, cinnamon, bacon fat or lard, milk. Once seasoned, about ten hours after the blood is introduced into the stomach or large intestine of pork and cooked by boiling or roasted on the grill. There is also the sweet pudding, obtained with the aid of sugar, honey, lemon zest or grated oranges, cocoa, all together with some of the ingredients mentioned above.

Example of Eco-Food : " Abba Ardente "

"ACQUAVITE"

The name dates back to a few centuries ago and comes from the method used to conceal the stills when the brandy was produced clandestinely. The containers with the distillate and the stills were hidden underground and, to be able to locate the exact position in subsequent moments, were tied with one or more wires of iron with a boss protruding from the ground.

Production

For the production are distilled choicest Sardinian pomace (high quality are the alcohol obtained from the distillation of Vernaccia marc) that give a product with an alcohol content that often exceeds 40 degrees.

The filu 'and ferru most famous is the one produced in the Oristano, in the Montiferru and in inland areas to pastoral economy. Particularly recognized and praised by lovers of "fil'e ferru" is produced in the Ogliastra areas (es.Tertenia and neighboring countries).

Wine: The secret of this people

WINES 

Cannonau

And 'the best known wine of Sardinia, obtained from a grape variety probably of Spanish origin, most produced in the eastern part of the island. DOC wine, ruby ​​red and warm, full-bodied and dry.

Malvasia

Probably imported from Greece in Byzantine times, is produced as DOC wine is in Bosa is at Cagliari. It can take different types: natural sweet liqueur, liqueur dry, natural sweet, natural dry. The duration of aging varies from two to three years. The color is straw yellow. It 'a wine to taste at the end of the meal with a dessert or even outside meal with typical Sardinian sweets.

Moscato

It is produced in different places in Sardinia; among the best known are Muscat to Cagliari, Sorso and Sennori, Temple and that of Gallura. In the various types, the alcohol content varies from 13 to 15 degrees. The color is yellowish, the strong aroma, taste mellow, warm and rather sweet. It is an excellent taste when accompanied by typical Sardinian cookies.

Vermentino

Imported from Spain, it has found its ideal geographic location in the Gallura area. Vermentino DOC, there are two versions: The Vermentino di Gallura, with a straw yellow color, dry wine, with an alcohol content that can be 12 or 14 degrees, depending on whether it's normal or higher; Vermentino di Sardegna, lighter than the first with an alcohol content of 10.5 degrees. The Vermentino is an excellent wine to be used to accompany the dishes of fish.

TO BE CONTINUED ...

Into Sardinia: A land full of centenarians

THE LONG LIFE IN SARDINIA 

In Sardinia there was one of the highest concentrations of centenarians in the world. Some researchers are working to discover the "formula."

In addition to genetics, nutrition also contributes to longevity. The diet in rural Sardinia is based on cheese, vegetables, fruit trees behind the house and wine. Traditionally they are produced in house. Recently, one study by the University of Sassari has shown that these products have a far better nutritional value of similar sold in supermarkets. Will the sun, the wind will be, for sure they do not use chemicals to increase production: they produce according to local needs.

Indroduction of typical Sardinian's foods

THE HISTORY OF SARDINIAN'S FOODS.

Sardinian cuisine is the culinary expression developed in Sardinia and is characterized by its diversity, as well as from being enriched in history through contributions and influences from contacts and exchanges between different Mediterranean cultures. Ranges from roasted meats, bread,cheese, and wine,with dishes of fish and meat, both of which pastoral peasant derivation,game, fishing and collecting wild plants. Is considered part of the Mediterranean diet, nutritional model proclaimed in 2010 by UNESCO as Masterpieces of the Oral and Intangible Heritage of Humanity.