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Alta Editions is an award-winning publisher of beautiful online cookbooks. 

The Sardinian Cookbook

Discover an eclectic cuisine that's relatively little known outside the small, unsung Mediterranean island of Sardinia, emphasizing unique spices, delicious meat and seafood, cheeses, legumes, and fresh vegetables; offering a broad variety of flavors both for special occasions and everyday living.

Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.

From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.

It’s landscape of silences, sunshine, rugged mountains, mysterious caves, and splendid waterfalls is framed by a culture of pride and passion about everything Sardinian. And this makes Sardinia matchless. It is not just a land: it is a character with a personality and a spirit, a soul that demands to be appreciated.
— Viktorija Todorovska

A FEW OF OUR FAVORITE DISHES FROM The sardinian Cookbook

About VIKTORIJA TODOROVSKA

VIKTORIJA TODOROVSKA runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence and is an accredited Sommelier (International Sommelier Guide), French Wine Scholar (French Wine Academy), and Certified Specialist of Wine (Society of Wine Educators). She teaches wine to professionals and nonprofessionals, and is the author of several book on Mediterranean regional cooking.

 

Praise for viktorija's previous book, The Puglian Cookbook

This is the kind of book you picture well-worn and loved, spattered with olive oil and maybe some tomato sauce. A cookbook that won’t leave the kitchen.
— Marcia Crawford, Nutrician Minute

 

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