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EATING WELL
The Romangia area has a skilful old culinary tradition. Anyone spending time there can try various local delicacies including Osilo pecorino, a unique product with the typical scent of pecorino but morebuttery and melt-in-the-mouth, with roast hazelnut notes to the palate.
A speciality of Sassari cuisine is the art of preparing snails, from the giogga minuda, light-coloured snails that are cleaned and boiled with water and garlic, to the monzette, large brown snails eaten boiled or removed from the shells and fried in batter.
People with a sweet tooth will find great satisfaction with the sospiri di Ozieri, small almond and sugar balls wrapped in coloured tissue paper, or the copuleta di Ozieri, a soft frosted cake with a sponge centre. The Corona di Oschiri, a ring-shaped cake skilfully created by joining small balls of pasta, fried and covered in caramel, is also tasty.
What’s the best wine to drink with these? Moscato, of course.
SARDINIA VINES
