VirtuosoLife - January/February 2008 - (Page 64) GLOBAL GOURMET From Sea to Shepherds To explore Sardinia’s cuisine, look beyond the coast to the mountains, forests, and farms. n Our HOneymOOn in Sardinia one afternoon, my husband and i took a drive from our lodging in the mountains down to the coast. We followed signs to isola rossa, knowing only that isola must mean water. We parked and climbed down O BY JESSIca MUELLER a rocky shore to a deep cove whose bottom was covered in sea urchins, each of the thousands of spines visible in the crystalline water. Our only companions were two preteen boys, snorkeling. After a few minutes, the silence was broken with a jubilant cry from the older boy. Out of the water he hoisted a spear with a wriggling octopus at its end. He paddled to the shore where he and his brother joyfully whacked the creature on a rock, then pulled off the undesirable bits. Sardinia’s miles of coastline ensure that seafood is on menus – but it doesn’t dominate them them. 64 V I RT U O S O L I F E SIME/ESTOCK PHOTO
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