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The Cooking of Sardinia: eight lands, five courses, two tables
Paperback
Cookbooks GeneralItalian CookingVegetarian
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ISBN13: 9798192633229
Publisher: Independently Published
Published: Aug 14 2026
Pages: 228
Weight: 0.62
Height: 0.57 Width: 6.00 Depth: 9.00
Language: English
Publisher: Independently Published
Published: Aug 14 2026
Pages: 228
Weight: 0.62
Height: 0.57 Width: 6.00 Depth: 9.00
Language: English
Sardinia does not have one cuisine: it has at least eight, and they change within thirty kilometres. Between the bread soup of the Gallura and the cascà of Carloforte there is the same cultural distance that separates two different countries. That is why this book is organised by land rather than by course: each chapter is a territory, with its pantry, its calendar of feast days and its own way of cooking.
Every land has exactly the same structure, and the structure is the same for all eight. First an introduction to the territory, the map of the area and its pantry. Then seven recipes from the tradition: one breakfast, two first courses, two main courses, one everyday sweet and one festive sweet. Finally - mirrored, with the same courses in the same order and the same number - the vegan menu of that same land.
The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course - pasta, soup, gnocchi, a grain - and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.
The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the cascà of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held - almonds, sapa, semolina, citrus, the herbs of the maquis - and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity.
The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course - pasta, soup, gnocchi, a grain - and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.
The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the cascà of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held - almonds, sapa, semolina, citrus, the herbs of the maquis - and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity.
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