Sassari, a captivating city in northern Sardinia, Italy, holds a rich history, numerous tourist attractions, and a delightful food tradition. Its origins can be traced back to the Roman era, and over time, it has been influenced by various cultures, including the Byzantines and the Aragonese.
History enthusiasts will be fascinated by Sassari’s architectural gems, including the impressive Cathedral of St. Nicholas and the historic Piazza d’Italia. The city’s museums, such as the National Archaeological Museum, offer insights into its ancient past.
Sassari’s picturesque surroundings are also a draw for tourists. The stunning beaches of Stintino and Alghero are within easy reach, along with the scenic landscapes of the Asinara National Park.
Food lovers will revel in Sassari’s traditional cuisine, which showcases Sardinia’s culinary delights. Local dishes like “fainè,” a chickpea flatbread, and “malloreddus,” a delicious pasta, are must-tries. The city’s wines, such as Cannonau and Vermentino, add a perfect accompaniment to any meal.
With its rich history, charming sights, and delectable cuisine, Sassari offers an enchanting experience for travelers exploring the treasures of northern Sardinia.
BREED
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SARDA
The Sarda sheep breed is a notable and valuable breed originating from the island of Sardinia, Italy. Known for its adaptability and hardiness, it thrives in the challenging and rugged terrain of the Mediterranean island. These sheep have played a vital role in the traditional pastoral economy of Sardinia for centuries.
PRODUCT
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PECORINO SARDO
Pecorino Sardo DOP is a renowned Italian cheese hailing from the island of Sardinia. Its history dates back centuries, with shepherds crafting it using traditional methods passed down through generations. Made exclusively from sheep’s milk, Pecorino Sardo DOP undergoes a meticulous aging process that contributes to its distinct flavor profile.
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PECORINO ROMANO
Pecorino Romano is a hard cheese, cooked, made with fresh whole sheep’s milk, derived exclusively from farms in the area of production. It may be inoculated with natural cultures of lactic ferments indigenous to the area of production, then coagulated with lamb’s rennet in a paste derived exclusively from animals raised in the same production…
ANTICHE RAZZE 