Honeymoon on Fabulous Flavors Sardinia

SardiniaWhat are you looking for in the perfect honeymoon? If you are hoping for romance, relaxation, beautiful scenery, good food and wine then look no further than Sardinia. Honeymoons spent on this Mediterranean island have all the ingredients of a memorable and special holiday.

The island is a relatively new tourist destination so its landscape remains unspoilt and much of its coastline, dotted with beautiful beaches, is deserted. The stunning light that changes throughout the day complements the breath-taking sunsets and adds to the romantic ambiance and dreamy feel of Sardinia.

Honeymoons can be tailored to suit every whim, whether you want an active holiday, one based on sightseeing, or one spent entirely relaxing – there is something for every newly wed couple. When booking through a travel agent or website make sure you contact the staff directly so they can help you get the most out of your experience. Many reputable companies will tweak itineraries, arrange bespoke holidays or advise on the best package options for you. It is important to take your time when choosing your romantic destination as you want this holiday to be something you remember always.

Often, hotels or villa managers will organise something special to complement your honeymoon, and in true Sardinian style you will be well taken care of.

SardiniaA Taste of Sardinia

Honeymoons are a time for indulgence. Good food and excellent wine are a must and the island will not disappoint in this department. Most towns around the island boast excellent restaurants proffering local fare and a wonderful atmosphere.

The gastronomy here is steeped in tradition and centres around seafood, pastas, roast meats and cheeses. Like mainland Italy, every dish is associated with a particular region of Sardinia. Honeymoons are made extra special by spending time in the small cosy restaurants, sampling the various flavours and soaking up the local culture. In typical Italian style the dishes and recipes are based on local produce and usually involve very few ingredients. The quality of flavours is what gives the dishes their unique and delicious taste.

The island is the largest producer of pecorino cheese in Europe, due to its strong shepherding tradition. The cheese is made from sheep’s milk and can be eaten in its more fresh milky state or left to age allowing it to develop a tangy, dry, and much stronger flavour. The cheese is eaten in many guises, and the aged variety is often used as a topping for pasta instead of the traditional Parmigianino. A tasty accompaniment to a hunk of cheese is the local flatbread, known as carasau. Sprinkled with salt and drizzled with some of the islands spicy olive oil makes it an ideal pre-dinner nibble.

Fish is served fresh and with simple seasonings, or dry and cured as in the case of bottarga – the salted dried fish eggs served delicately shaved, and seasoned with olive oil and lemon juice. Seafood is a relatively recent addition to the local diet mainly due to the turbulent history of the island. Throughout the ages, it was very attractive to invaders who occupied the coastal regions, which left the locals to flee to the inland mountainous areas where they relied on pork and goat for their source of meat.


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