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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. >> ...

>> there's 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 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....

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 t...

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 mi...

>> 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. >> the mixture is then poured into a sheep's 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 i'm not sure i'm ready for it. >> it you don't want to try it we'll eat it ourselves. it's no problem. enjoy! >> enjoy. >> it's really...