Hold on as we explore the healthy foods of Sardinia, a place where people live the longest. The blue zone diet consistent of many different foods and in this class we will cook and enjoy some of them.
Spinach, Ricotta, and Olive Salad
Culingionis with Tomato Sauce
Roast Pork Loin with Saba
Curlgiones are the most typical and elaborate Sardinian pasta shape, which are hand made. They are a type of ravioli with a filling of potatoes and pecorino cheese, and mint(fillings vary depending on the area) usually they are served in a tomato sauce.
Mysterious and isolated, Sardinia has been inhabited since the Neolithic Age. Phoenician, Greek, Arab, Spanish, and French invaders have come and gone, marking the local language, customs, and cuisine. The mountainous inland terrain is home to wild animals (boar, mountain goat, hare, and more) which are transformed into succulent pasta sauces, stews, and roasts. Lamb, the island's favorite meat, is often cooked in the company of wild fennel, and sheep's milk cheese appears at nearly every Sardinian meal.
Visit Village Wine and Coffee before class and Kevin or Emily will help you choose fun and delicious wines to go with the recipes for the evening.
After class, continue your evening by walking over to Village Wine and Coffee to enjoy a relaxed wine tasting or wines by the glass.
Wine Recommendation: Look for a wine that combines Carignano and Syrah or Bovale Sardo, Carignano and Cannonau. These are Sardinian/Italian blends that will pair well with the fruity Saba in the pork. For the first course choose a wine that can handle olives and capers, I would go white, something more floral to counter act the saltiness, sauvignon blanc would be nice.