The island of Sardinia is separate to the Italian mainland in more ways than the obvious. It only became part of Italy in 1861, and occupiers over the ages have all left their mark on its culture and cuisine.
Bread is a favourite of the islanders, probably more so than in the mainland. There are hundreds of types, each particular to a region or town. As home to 4 million sheep, it's no surprise that cheese-making is highly prized. Sardinia makes about 80% of Italy's pecorino, the hard sheep's milk cheese.
Slow cooking is a particular speciality, with risottos, stews and spit-roasted pork all favourites in a land of shepherds.
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