Pane Fratau (Sardinian flat bread in tomato sauce and poached eggs) |
In the late afternoon, we drove to Orzai in Nuoro region.
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Up in the hill, we arrived at Caseficio Erkiles, an artisan sheep milk cheese producer. We had an appointment with Giovanni, who is the owner of the family company.
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Giovanni is not a typical farmer, but he is an innovative artisan. He was the first cheesemaker in the region to make sheep milk cheese with vegetable-oriented casein (instead of typical animal casein), so his cheese can be enjoyed by vegetarian people, too. He gave us a tour of his small factory.
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Giovanni currently makes a little over dozen kinds of sheep milk cheeses. The celler was filled with beautiful cheeses.
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And, more cheese.
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He gave us a tasting of several kinds. They were so delicious. He also treated us to his homemade wine!
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Giovanni and his family.
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In the evening, we were in a small town, Gavoi. We had dinner at Ristorante Santa Rughe, a popular restaurant among the locals there. Our dinner started with more cheese! They were served with different jams.
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All the local flavors, including vinegar-marinated and roasted pork.
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Pasta course. Gnocchi with saffron cream sauce, ricotta ravioli with wild boar ragu, and Pane Fratau. Pane Fratau is a traditional dish of pane carasau (Sardinian flat bread) with tomato sauce and poached eggs.
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This is how Pane Fratau was served. Poached eggs were broken and tossed with the sauce and the pane carasau.
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So good.
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Meat course. Rolled trippa (tripe) and grilled pork.
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Dessert was Sevadas e Raviolini Dolci. Pecorino-filled fritter and fresh ricotta filled baked pastry.
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All the wonderful local wines.