works on the mountains and not in marketing. but here goes. >> mmmm. >> it's a punchy flavour, isn't it? >> very much. it's not too sour, though. >> you're a gourmet. >> no, it's nice, that's really nice. >> outside, antonio and his fellow shepherds are making a dish as old as the surrounding hills, sa ventre. it's a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheep's blood. >> the color is incredible. >> it's incredible because this sheep is one from this morning. >> so, this is an old recipe? >> yes, i think it comes from a ritual because all the populations eat blood. >> pecorino sardo is added to bring a nutty, buttery flavor to the mixture and flatbread gives it body and texture. >> his hands don't look like someone who works at a computer. they look like someone who milks sheep. someone who works on the land.
together in my mouth. doesn't it look like a pork pie? you can respond to me. >> it does a little. >> thank you, thanks, thanks for your help. >> sitting on the north west coast of sardinia is the city of alghero. known to locals as 'barcelonetta' its had a distinctly spanish flavor ever since the 14th century, when it was conquered by the kingdom of aragon, from north east spain. protected by the sea and the city walls, the people of alghero have a deep attachment to their local identity. at the local fish market, i'm meeting chief antionetta salaris, who considers herself algoherese first and sardinian second. >> hey, i came to see you as i have to do some shopping. >> what would you like?
sardinia produces is bad! even the honey is bitter!" >> is it a bad honey? >> no, no, no. it's very interesting. >> but for sardinians, let's just say it's like catnip. >> there is something more here, liquorice, leather. there is, how can i say? there are wet leaves. >> wet leaves, yes. >> there are these components too. >> it smells like smoke. it tastes like smoke! >> yes! perfect! smoke. caramelized, cooked, overcooked. as we say, it has a bouquet. >> because of its strong flavor, locals often pair bitter honey with rich meats. so luigi's friend giovanni has been spit-roasting a lamb. >> it needs to cook properly, very slowly. around three to four hours. in sardinian we call it su murzu de su bandu.
>> it's not sweet. >> it's as bitter honey. >> a bitter honey? >> eh. >> when the roman's occupied sardinia two millennia ago, cicero said, "everything sardinia produces is bad! even the honey is bitter!" >> is it a bad honey? >> no, no, no. it's very interesting. >> but for sardinians, let's just say it's like catnip. >> there is something more here, liquorice, leather. there is, how can i say? there are wet leaves. >> wet leaves, yes. >> there are these components too. >> it smells like smoke. it tastes like smoke! >> yes! perfect! smoke. caramelized, cooked, overcooked. as we say, it has a bouquet. >> because of its strong flavor, locals often pair bitter honey with rich meats. so luigi's friend giovanni has been spit-roasting a lamb.
fellow shepherds are making a dish as old as the surrounding hills, sa ventre. it's a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheep's blood. >> the color is incredible. >> it's incredible because this sheep is one from this morning. >> so, this is an old recipe? >> yes, i think it comes from a ritual because all the populations eat blood. >> pecorino sardo is added to bring a nutty, buttery flavor to the mixture and flatbread gives it body and texture. >> his hands don't look like someone who works at a computer. they look like someone who milks sheep. someone who works on the land. >> to balance the meaty richness of the dish, antonio has sourced wild mint from the mountains. >> smell it. >> oh yeah. >> that is very aromatic. >> yes, very much so. and it's one of the main ingredients.
>> antonietta belongs to a long line of sardinian women who since medieval times have managed not only the home, but often the family business. >> the life should be put here. there you go. a wonderful female lobster with its eggs. >> in america the eggs tend to be thrown out. but antonietta blends them with a simple vinaigrette to add a salty sweet flavor. >> the eggs are always delicious. >> mmm. its good. >> why is that sound so satisfying? >> on goes the catalan salad of onions, vinaigrette and tomatoes, but the local lobster is the star. >> look at that! oh, my god! >> and lunch is served. >> beautiful. >> alghero lobster has admirers
could stop me anymore. >> yes. >> this restaurant is my boyfriend's. i never cheat on it; i take care of it. >> whoa, look at that. >> antonietta belongs to a long line of sardinian women who since medieval times have managed not only the home, but often the family business. >> the life should be put here. there you go. a wonderful female lobster with its eggs. >> in america the eggs tend to be thrown out. but antonietta blends them with a simple vinaigrette to add a salty sweet flavor. >> the eggs are always delicious. >> mmm. its good. >> why is that sound so satisfying? >> on goes the catalan salad of onions, vinaigrette and tomatoes, but the local lobster is the star. >> look at that!
good morning. how are you? i'd like to try a -- >> a panada? >> nice. oh my god. it's like italy and spain together in my mouth. doesn't it look like a pork pie? you can respond to me. >> it does a little. >> thank you, thanks, thanks for your help. >> sitting on the northwest coast of sardinia is the city of alghero. known to locals as 'barcelonetta' its had a distinctly spanish flavor ever since the 14th century, when it was conquered by the kingdom of aragon, from north east spain. protected by the sea and the city walls, the people of alghero have a deep attachment to their local identity. at the local fish market, i'm meeting chief antionetta salaris, who considers herself algoherese first and sardinian second. >> hey, i came to see you as i have to do some shopping. >> what would you like?
it's very creamy. >> oh my god, it's delicious. >> is it good? >> yeah. it's because the sheep eat the grass from these mountains which is rich and aromatic. >> while much of the island's grassland has been sold to private owners, these rocky outcrops are still owned by the sardinian people. >> do you like walking on these rocks? for us they mean life. the mountains of barbagia are said to be a place for free men. >> nice place. >> welcome to my humble house. >> gracias. beautiful. >> the milk from the sardo sheep is used in a surprising range of cheeses. >> this is aged for 6 months, it's from the valley. >> this pecorino sardo is made during winter when grass and herbs are plentiful, giving the cheese a mildly aromatic flavor. >> that's nice. >> very delicate. >> yes, very delicate.
>> while much of the island's grassland has been sold to private owners, these rocky outcrops are still owned by the sardinian people. >> do you like walking on these rocks? for us they mean life. the mountains of barbagia are said to be a place for free men. >> nice place. >> welcome to my humble house. >> gracias. beautiful. >> the milk from the sardo sheep is used in a surprising range of cheeses. >> this is aged for 6 months, it's from the valley. >> this pecorino sardo is made during winter when grass and herbs are plentiful, giving the cheese a mildly aromatic flavor. >> that's nice. >> very delicate. >> yes, very delicate. >> but i've heard whisperings of another, more notorious cheese made in this region. >> here in sardinia, we produce casu martzu. >> what does that mean? >> it means that a type of gnat leaves their eggs there.