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Stanley Tucci Searching for Italy

preserved with such kind of tenacity it's amazing. >> each wave of settlers has left its own mark on the island's capital. so much so that eating here is like going on the culinary equivalent of an archaeological dig. >> this is gorgeous. >> and there's some beautiful fish. >> letitia has taken me to san benedetto market to some excavating. >> what's it called? >> parago. >> parago? >> is it like an orata? >> you can cook it in the oven with potatoes. >> the fruits of the mediterranean sea are everywhere you look. but for letitia there's one delicacy from far-off shores that trumps all the others. >> good morning. >> okay, so this is bottarga which is one of sardinia's most prized, most celebrated, most delicious products. >> put simply, bottarga is fish roe that's first salted the

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Stanley Tucci Searching for Italy

>> it all starts with a pasta that looks curiously like couscous. >> you're just gonna put a few drops of warm water and start to create the lumps. its relaxing. >> it is relaxing. yeah. >> fragola's origins are difficult to unearth. >> wow. >> some say it was brought here by the phoenicians, others that it came from north africa. >> supposedly, a woman who could make fregola was deemed to be kind of good marriage material. >> really? >> and that was her kind of proposition to her potential husband -- i can make fregola, so i'm gonna make you a good wife. >> really? wow! i'm going to have to talk to my wife about that. >> there we go. >> cheers. >> saluti. >> luckily for us, this island has fantastic beer. >> it's like 90 something degrees in sardinia now and we've just made this -- you've just made this beautiful thing. >> we've done nothing. >> yeah, we've done nothing.

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Stanley Tucci Searching for Italy

>> yeah. let me see your tattoo. >> its carloforte island. >> oh, i see, yeah. >> and the tuna! >> well, that's good, i like that. >> it's not surprising tuna is something of a local obsession. for two months a year, fishermen come together to catch the coveted bluefin tuna as it migrates here from the east atlantic. used in the finest sushi restaurants, bluefin is pretty special, and to catch it they use an equally special system of nets known as tonnare. >> here we have the nets, the big line we call coda. its 1 kilometer. >> really? >> yeah. >> the coda blocks the path of the migrating tuna. as they swim around it, they're funneled into a sequence of netted chambers with gaps wide enough for smaller fish to escape. the largest tuna enter a final chamber where fishermen work together in a finely tuned drill to lift them out of the sea. >> those are all the chambers. >> it's the chambers, yeah. >> there's no collateral damage or whatever? >> no. no. its sustainable. >> to avoid overfishing, the

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Stanley Tucci Searching for Italy

there's 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 there's 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 have the power here. >> cheers. >> a little bit italian and a little bit something else entirely.

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Stanley Tucci Searching for Italy

sea, sardinia is so cut off from the rest of the italian peninsular that fellow compatriots joke about it being a mini continent with customs and ideas all of its own. its capital, cagliari sits on the south coast. for over 5 millennia, its vast harbor has attracted visitors from far and wide who once here often find it very hard to leave. many have stayed to trade here, others to conquer and a few like food writer letitia clark have simply followed their hearts. >> ciao. >> ciao. >> welcome. lovely to see you. >> how are you? it's so nice to meet you too. >> welcome to cagliari. >> but you came from london. >> because i fell in love. >> because you fell in love. >> with a sardinian. yeah. >> and then you fell in love with sardinia. >> yeah, yeah. it's an incredible place and its very under explored. it has an amazingly rich culture and because it's an island, historical methods have been

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Stanley Tucci Searching for Italy

life. she bought it. >> this used to be a school, and this is an old grocery shop. here, a small wine cellar. >> simonetta fears that ancient ways of cooking could be lost as people leave the island. so, she's restoring these buildings and creating a pioneering cooking school here. >> my goal is to encourage the sardinian youth to stay here. i want to bring my family's village back to life. >> as part of her mission, she's been gathering the island's endangered recipes. so far, she's discovered over a thousand types of bread, often created for special occasions. >> what is that? >> this is the bread for easter. and we make it to give children. >> oh really? it looks a mummy. >> yeah. yeah. >> one of the island's most celebrated bread recipes is pane carasau, a 3,000-year-old flatbread. traditionally, women would come together to produce large batches all at once, and simonetta has brought in two

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Stanley Tucci Searching for Italy

serious, sometimes fatal infections, lymphoma, lung, skin and other cancers, serious heart-related events, and blood clots can happen. people 50 and older with heart disease risk factors have an increased risk of serious heart-related events or death with jak inhibitors. this is the moment. but we've only just begun. speak with your doctor about cibinqo today. an innovation from pfizer. >> those who know the island well say there are really two sardinia's. the coast with its many foreign occupations and multi-cultural mixings, and up here 50 miles into the island's interior. >> amongst the thistles and the thorns, this harsh brutal landscape. >> it's a place where people have always retreated to escape

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Stanley Tucci Searching for Italy

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.

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Stanley Tucci Searching for Italy

left its own mark on the island's capital. so much so that eating here is like going on the culinary equivalent of an archaeological dig. >> this is gorgeous. >> and there's some beautiful fish. >> letitia has taken me to san benedetto market to some excavating. >> what's it called? >> parago. >> parago? >> is it like an orata? >> you can cook it in the oven with potatoes. >> the fruits of the mediterranean sea are everywhere you look. but for letitia there's one delicacy from far-off shores that trumps all the others. >> good morning. >> okay, so this is bottarga which is one of sardinia's most prized, most celebrated, most delicious products. >> put simply, bottarga is fish roe that's first salted the cured. this method of preservation was invented over 3,000 years ago by the phoenicians. these renowned seafarers brought bottarga here from modern-day

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Stanley Tucci Searching for Italy

>> 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.

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