Sardinia is one of the last frontiers for Italian cooking in America. Bottarga, the island’s dried, briny mullet roe, has popped up on high-end cheffy pastas in recent years, but the long, rich history of Sardinian cuisine remains foreign to American palates. Let this book be your delicious introduction.
Be sure to check out the Sardinian translations of the recipe titles—a nice touch.
GIVE THIS TO: Cooks who want to push the boundaries of Italian flavors. —Tim Cebula