Sardinian Rice

Tradition and Quality

 

Today Sardinia is  an area where is also cultivated an excellent rice, but when started the sardinians  its production? Surely,  in the culinary culture of the island, the rice is not as central as bread or pasta of durum wheat semolina and this is because until the middle of last century the rice was an imported product. So while bread and pasta were produced in Sardinia for centuries(just think that the Sardinian pasta was exported from the Middle Ages) the cultivation of rice instead did not develop. It’s with the presence of the Spaniards (who had learned the use of rice from the Arab civilization that had colonized the Iberian Peninsula in the Middle Ages) that  in Sardinia began the use of rice; then in ‘900 you begin to use words to indicate the local rice, such as “arròsu de Valentsia” and “Risu“, and it was also ​​used for medicinal purposes. Nowadays there are few restaurateurs who use the Sardinian rice, although it is of excellent quality and great potential,  and it matches well the other excellent typical food of Sardinia such as saffron (see other post), artichokes, pecorino (see post), asparagus, pumpkin, just to name a few.

It’s in the province of Oristano that the rice has found an ideal area to realize refined products. Here are cultivated the varieties Thai (a fragrant rice), a white rice, one whole, the Carnarolis(with a round grain) and was introduced organic farming.

To conclude our journey to the discover of the Sardinian rice, we have a little curiosity: also Viktorija Todorovska in the book “The Sardinian Cookbook” talk about our rice. Viktorija Todoroska is a famous expert of food and wine,  who also studied at the Apicius School in Florence (International School of Hospitality), who writes about food and wine, teaching the importance of eating well, and organises cooking and wine tasting courses. In her book Viktoria talk about  sardinian rice and presents a recipe of rice with the mullet roe (see other post), that, explains the writer to who still has not tasted it, is “the essence of the sea” and that in this preparation you can pair with a white wine IGT(Typical Geographical Indication), the Karmis by Cantina Contini, made from Vermentino grapes (see post), Vernaccia(see post) and other traditional grapes, a wine with a delicate bouquet, dry, soft, particularly suitable whit fish dishes. Serve at a temperature of 8-10 ° C, uncorking the bottle at the time of serving.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

 

“Pane Frattau” – Sardinia style lasagna

A meat pie: “Sa Panada”

Fregula: A Sardinian Couscous

Wines of Sardinia: The Semidano

Pin It on Pinterest

Wine Tasting - Tour of Sardinia

Iscriviti alla nostra Newsletter

Iscriviti e ricevi tutte le ultime news e offerte. Per te subito uno sconto del 10% sul tuo primo ordine!

Join our mailing list to receive the latest news and updates from our team.

For you 10% discount for your first order!

 

You have Successfully Subscribed!

Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie, consulta la cookie policy. Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti all’uso dei cookie. Maggiori Info

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close