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
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