Like so many of the great food cultures, Sardinian cuisine is born of necessity. As a poor people, Sardinians have always foraged for ingredients in the mountains and forests: fennel, asparagus, chicory and nettles; chestnuts, berries and honey. Rabbit, game birds and wild boar are still hunted in the traditional and time-honoured manner. And those living on the coast gather clams, mussels and tiny crabs from along the shoreline for soups and pasta sauces. The primary flavourings are the herbs that grow wild everywhere on the island: bay leaves, juniper berries, mint and sage, as well as the characteristic Sardinian myrtle, the leaves of which are used in stocks and marinades, and to scent roasted meat while it rests.
Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavour of the ingredients to speak for themselves. Since opening Pilu at Freshwater in 2004, he has expanded his Sardinian repertoire, cooking the food that's in his blood and close to his heart – and it is this food he shares with us in A Sardinian Cookbook.
About the Authors
Giovanni Pilu is one of only two chefs in Australia focusing on Sardinian cuisine. His restaurant, Pilu at Freshwater, has maintained a two-hat rating in the Sydney Morning Herald Good Food Guide since it opened. Giovanni has also been acknowledged for his strong focus on Sardinian produce, including a recent award for his wine list, which also has a Sardinian emphasis.
Roberta Muir manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses; she also assisted Janni Kyritsis with his cookbook Wild Weed Pie.
Number Of Pages: 240
Published: 22nd August 2012
Dimensions (cm): 29.4 x 24.1 x 2.4
Weight (kg): 29.4