THE NIBBLE
September 2006
 
Recipe: Sa Fregula con Vongole  (629 KB)
Sardinia, part of Italy (it is Sardegna in Italian), is a huge island in the Mediterranean Sea to the West of Italy and due south of the island of Corsica. It is one of the largest islands in the Mediterranean, second only in size to Sicily, and roughly the size of Wales...

LA CUCINA ITALIANA
August 2006
 
SAVORING CLASSICAL MUSIC BREAD  (2,140 KB)
Finding something that has remained as authentic as it was during the eras of our grandparents, great-grandparents and even great-greats is worth celebrating as it becomes a flavor that has nourished an entire lineage...

LA CUCINA ITALIANA
August 2006
 
Sardinian Liquid Gold  (1,127 KB)
WHILE EVERY HONEY IS KNOWN FOR DELICIOUS SWEETNESS, FEW ARE CALLED � LIQUID GOLD.� Miele Amaro, a rare bitter honey from the corbezzolo flower, is affectionately called Sardinia�s �Liquid Gold.�...

New York Times
July 2006
 
Crackling Bread And Bittersweet Honey  (831 KB)
Sardinia has its own assertively rustic cuisine, like the crisp shepherd�s bread called pane carasau, made in big crackerlike disks. Try brushing the bread with oil and lightly toasting it, or layering it with tomato sauce and cheese to make a quick lasagnalike dish. Pane carasau comes in a two pound box...

HEALTH
March 2006
 
The Hot Dish  (686 KB)
My favorite new pasta is actually an ancient one � fregola (or fregula), a small Sardinian pasta that�s becoming more widely available online and in specialty stores across the country...

The Dallas Morning News
July 2005
 
When you�re craving for a taste of Sardinia  (651 KB)
Years ago, Efisio Farris would lug suitcases of Sardinian products to Texas so he and brother Francesco could make authentic Sardinian dishes...