Agoni. A small flat lake fish with a smoky flavour, normally marinated in vinegar and herbs, particularly thyme or salted and dried in which case it is called missoltit or missoltini.
Pissaladeira. A soft flatbread from Liguria topped with anchovies and black olives, slices of tomato and cheese, similar to the French pissaladière.
Pissaladeira. A soft flatbread from Liguria topped with anchovies and black olives, slices of tomato and cheese, similar to the French pissaladière.
Sardinia is the anglicised name for Sardegna, an island to the west of Italy in the vicinity of Corsica, which is French. It is the second largest island in the Mediterranean. This autonomous region consists of the provinces of Sassari, Nuoro and Cagliari. The fertile Campidano plain produces cereals, grapes for wine, and olives, and sheep and goats are raised there. Incorporated into Italy in 1861.
A name for pecorino sardo, a piquant, hard sheep’s milk cheese from Sardinia (PDO). Younger cheeses can be eaten as table cheeses, while older ones are good for grating.
A mixture of gorgonzola and other cheeses from Vercelli in Piedmont, mashed together and flavoured, mixed with alcohol and left for a month to make a powerful piquant cream which can only be savoured in tiny quantities.
