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Sardinia, an extraordinary land, full of charm and where ancient traditions survive. A fascinating natural landscape, everyone knows its sea and its splendid coasts, not many its fascinating mountains, its small villages, its ancient culture. Landscapes dotted with countless archaeological sites, from the pre-Nuragic and Nuragic period - domus de janas, menhirs, dolmens and many nuraghes - to the Phoenician Punic, Roman period and the more recent, relatively more recent, churches and cathedrals. Starting from the early Christian period to then mention the numerous churches in Romanesque and Gothic style. The agro-pastoral world has preserved numerous rites and traditions up to the present day and, among these, some particularly representative agri-food productions. Among these, cheese production is, certainly, one of the most important. Sardinia, an island, its cheeses, tells the story of cheese production in Sardinia and the different types produced. A tribute to the villages of the inland areas, to the breeders and to a production sector that deserves respect and attention. Not only for the hard work it entails but also for still being one of the economic engines of the inland areas and guardian of the most ancient traditions of Sardinia. Food and wine consultancy: Angelo Concas - President EPULAE