Sa Ventre News Today

theres a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and theres something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women hav...

>> theres a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and theres something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women...

Works on the mountains and not in marketing. but here goes. >> mmmm. >> its a punchy flavour, isnt it? >> very much. its not too sour, though. >> youre a gourmet. >> no, its nice, thats really nice. >> outside, antonio and his fellow shepherds are making a dish as old as the surrounding hills, sa ventre. its a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheeps blood. >> the color is incredible. >> its incredible because this sheep is one from this ...

Fellow shepherds are making a dish as old as the surrounding hills, sa ventre. its a kind of sardinian haggis, and it all starts with another less than conventional ingredient, sheeps blood. >> the color is incredible. >> its 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 tex...

>> 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 its one of the main ingredients. >> the mixture is then poured into a sheeps stomach. >> hold it like this. such a nice color, right? >> i am very adventurous but sometimes i have a real fear. i think this is one of those times. oof. >> cooked for 20 minutes, the sa ventre is now ready but im not sure im ready for it. >> it y...

>> the mixture is then poured into a sheeps stomach. >> hold it like this. such a nice color, right? >> i am very adventurous but sometimes i have a real fear. i think this is one of those times. oof. >> cooked for 20 minutes, the sa ventre is now ready but im not sure im ready for it. >> it you dont want to try it well eat it ourselves. its no problem. enjoy! >> enjoy. >> its really good, its really good and im not saying it because my new friends are here. >> the mint and pecorino temper the f...