A Taste Of Summer - Sardinia Promotion Launches At Harrods

With the Bank Holiday weekend being a washout, why not visit the Harrods Food Halls for some Mediterranean inspiration? Small enough to be classified as an island but big enough to be desirable to colonise through the ages, Sardinia lies about 120 miles west of the Italian peninsula.

The combination of its Mediterranean climate, clear, turquoise waters, and its multitude of white, sandy beaches along 1,900km of coastline, make Sardinia the classic summer holiday destination, attracting backpacker and big spender alike, but it has much more to offer than beach-life.

From the 30 May till 30 June, the food and wine of Sardinia will be showcased in the Charcuterie hall and selected restaurants in store.

Grocery

Sardinia makes superb staples.

Flat with fine, crispy layers, pane carasau (also known as music paper bread owing to how thin it is) is one of Sardinia’s finest exports. Fregola pasta is given a unique, nutty flavour through toasting, while Mallloreddus, with its distinctive ridges, is excellent for capturing hearty sauces. Look out for wild cardoons and a selection of other vegetables prepared in lemon juice, then preserved in olive oil.

Cheese

Sardinian pecorino, a distinct cheese made exclusively from ewe’s milk has a balanced and aromatic flavour, which is both slightly sweet and salty. Ovinfort, a new discovery, but also made from sheep’s milke, is white with yellow shades, and blue and green veining. It is compact and creamy; the taste persists for a long time with flavours of butter, with a piquant astrigency, mixed by a melting, greasy body. The crust is brown-grey, and rough and makes an ideal finish to a meal, especially with figs and perhaps some Pane Carasau.

Delicatessen

One of the island’s most acclaimed specialities, bottarga, is often described as Sardinian caviar. Produced from the eggs of mullet or tuna, this delicacy is salted, pressed then air dried. It is normally enjoyed as an appetiser with a drizzle of olive oil, or as a seasoning when grated over pasta.

Wine

Archaeologists in Sardinia have found traces of grape seeds dating back to 1200 BC - a discovery that suggests that grape cultivation on the island is possibly the earliest in the world. Today, quality wines are marked by individual styles:

From Cantina di Santadi, comes DOC Carignano del Sulcis, Grotta Rossa 2004. A 100% Carignano with a mature, gamey nose of delicate violet notes, followed by attractive violet fruit. Grotta Rossa promises a complex, deep and delicious blend of tart blackcurrant fruit, complemented by the underlying richness of dried fig.

Cantine Agricolas has produced an expressive white in Constamolino (DOC Vermentino de Sardegna 2005). Made from mostly Vermentino, it displays a yellow hue with a slight greenish tinge, and offers an intense and delicate bouquet.

For more information, visit Harrods.com.