It is not every day you get an invitation to dine at an Ambassador's table. Certainly not as simple food bloggers. Thus, when we were invited to "Taste of Sardinia", a dinner at the Italian Embassy in Oslo, we were humbled, excited and accepted gladly.
The dinner took place in the Ambassador's Residence which is the neighboring building to the Embassy. As we arrived we were greeted by the Ambassador, Giorgio Novello, and his beautiful wife. The Ambassador gave a short introduction speech about the evening that lay ahead of us. They wanted to showcase Sardinia in particular, because it is a beautiful region with amazing and distinctive food.
The first dish we were served as a welcome in the entrance was a soft, airy and delicious Amaretti biscuit and a glass of sweet wine. This is a typical start of a festive family meal in Sardinia, like weddings and baptisms. Aperitifs are usually savory in other areas of Italy , but Sardinia stands out in many ways due to their unique products. All of the ingredients served this evening were organic.
Some of the other bloggers we met at the event was Ina-Janine from Mat på Bordet, Trine from Oliven & Sjokolade, Lisa from I Cook Middag, Mia from Mias Mat, Annica from Annica om Mat, and Maj-Britt from Spiselandslaget. Maj-Britt just won the latest round of Masterchef on TV. Congrats!
Wild growing salad, fried in olive oil and served with a piece of bacon since it was a festive meal (the chef insisted). The Sardinian kitchen is a poor man's kitchen, and they do not use a lot of meat at all. As such, Sardinia has a lot in common with the traditional Norwegian cuisine. The food is also very healthy, and Sardinian women has the longest life expectancy in the world.
Cheese platter. The orange jam is made from the prickly pear. The dark jam is called "mirto", which is made from the myrtle plant seen in the middle. This is one of the few herbs that grows in Sardinia, in addition to rosemary, fennel and flat-leaf parsley. We didn't catch the name of all the cheeses, but Pecorino was represented. Sardinia is the leading exporter of this cheese.
A pancake made of cheese. Served with ricotta and Sardinian bitter honey. Ricotta means recooked and is a whey cheese made with leftovers from the cheese production. Thus it is low in fat. The bitter honey is very exclusive and is made by attracting bees to the Corbezzolo plant, which gives it the characteristic taste.
Cookies! The Sardinian style petit fours. In the front left side; caramelized orange peel with honey and almonds. Going counter clockwise is the Sardinian nougat called "torrone". It is made of egg whites, almonds and honey. No sugar in the Sardinian ones. The next cake is similar to the Norwegian "jødekake" and is made of water, flour and cinnamon. Finally a cake with fruit filling, in this case fig jam, made in a baking iron with a pattern.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...