Customer Reviews

Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

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My most anticipated book purchase has exceeded all of my expectations!

If you think this is just another Italian cookbook, think again. As the author explains in the book, after centuries of raids from foreign cultures like Phoenicia, Arabia, and Spain (just to name a very small few), Sardinia finally became a part of Italy in the 1850s. This excerpt says it best; "Some of the pasta shapes, meats and cheeses (like lamb and pecorino) and of course olive oil will be familiar. But lingering Roman, Arabian, Moorish, Catalan, and other Mediterranean influences (like myrtle and saffron) make our cuisine a hybrid".

Efisio guides you through each of these exquisitely authentic recipes, shared from his own family's kitchen and effortlessly weaves in his deep devotion to Sardinian culture and history so that every page just drips with his love of country (and food). His use of indigenous ingredients such as Botarga (dried grey mullet), Miele Amaro (bitter honey) and Malloreddus (one of their pastas), paired of course with either a good Cannonau (red wine) or Vermintino (white wine) offer an exciting array of surprisingly uncomplicated recipes which makes this a treasure trove of refreshing new ideas for everyday cooking.

In true Sardinian style, you are his guest in his "home" as he takes you on tour through his beloved country. And, being the generous host, you almost don't realize that you too are falling in love with his country and its culture. Yet it seems that is the hope, for at the end Efisio has provided not only a "pantry" for places to purchase authentic Sardinian ingredients (a must have to do any of these recipes justice), he also provides a short list of hotels and restaurants to get your actual travels to Sardinia a leg up in the right direction.

This book is such a breathtaking tribute to Sardinia and its culture, it is a must read even for those with no interest in cooking, it's that good!

Everybody that comes to my house gets Sardinian food these days. The recipes are deceptively easy and fill my house with lusty, irristable aromas. The lamb stew, gorgonzola-asparagus pasta (which the author cooks on Martha Stewart show) and the pork tenderloin are staple dishes in my kitchen now. Plus the beautifully written book and pitcures transport me back to Sardinia and all my wonderful trips to that magical island. This is a special book that will be a part of my kitchen for a long time!

Sardinia is the second largest island in the Mediterranean Sea (after Sicily). It has a very beautiful and rugged typography with seashores, rugged mountains and gorgeous views. D. H. Lawrence wrote D. H. Lawrence and Italy: Sea and Sardinia, an excellent description of this fascinating place. Sweet Myrtle contains many beautiful pictures of the island, and it is peppered with information about the island's unique culture.

In some regards, Sardinia cuisine is typical Mediterranean cooking, featuring olive oil, fish (sardines were named after the country), and fresh vegetables, but it has a number of unique foods. Casu Marzu is a cheese delicacy notable for being riddled with live insect larvae. Malloreddus is a small Sardinian ridged pasta that is often flavored with saffron; it can be white, bright yellow or tricolored. Other indigenous ingredients are becoming trendy in America: pecorino, flatbread, fava beans, fregula, and bottarga.

Authentic Sardinian cuisine requires some hard to find ingredients. Fregula, the Sardinian version of couscous and a legacy of the Moors is served in Soup of Fregula with Baby Clams flavored with garlic, saffron and tomatoes. For many of the appetizers you'll have to find Sardinian Bottarga, a dried grey mullet fish roe. It appears in Fennel and Crabmeat Salad with Bottarga and in Calamari Stuffed with Ricotta and Bottarga. The book is filled with excellent seafood dishes as well as pork and beef - some made with the unusual heritage Reggiana cows that have a beautiful red coat. Parmigiano Reggiano Vacche Rosse is a very expensive cheese made from its milk.

The bitter honey of the title is another important and unusual ingredient in Roasted Cheese with Pane Carasu and Bitter Honey. The pane (bread) has a lyrical name: Pane Carasau or Sardinian Music Bread. It is a thin, puffed bread almost like a pita. "Bitter honey is made from the flowers of the codbezzolo, or strawberry tree, which grow wild along Sardinia's coast and mountain valleys. As children, we used to grab the white bell-shaped flowers from the trees and suck out the uniquely flavored pollen. Of course, we had to dodge the bees to do it." The honey also appears in Sweet Ravioli with Bitter Honey in which the pasta is filled with sheep's milk ricotta.

This is a lovely book to read, and if you can find the special Sardinian ingredients a great cuisine to learn.


Robert C. Ross 2007 2008

Beautiful colorplates and great, easy recipes make this book a treasure. It captures the essence of Mediterranean cooking, giving the "amateur" chef the opportunity to wow their guests.

After visiting Sardinia this summer, I was so excited to find this cookbook to give to my daughters this Christmas. We were all so enthralled with this area of Italy and all of its' cuisine. This cookbook has recipes for many of the delicacies we loved while visiting there and is just simply a beautiful book -- many historical facts and wonderful pictures are included.

This book is not just another italian cookbook. It shares detailed stories of the author's homeland. I have visted Sardegna twice and fell in the love with the island, the people and of course the food. Now I am able to cook the dishes at home. Not only are the recipes delicious but fairly simple to make. The natural food and simplicity of life are described in this book. No wonder Sardegna has the world's longest living people. After reading his stories and sampling the recipes, you will want to visit Sardegna. I've purchased three books to give as gifts and everyone has enjoyed them.

I saw a review of the book in the Dallas Morning News. I had already purchased fregula, olive oil, bitter honey, and pane carasau from
gourmetsardinia.com. Now that I have the cookbook I have found new uses for these products. The recipes are easy and fast to prepare. I have made
the scallops with fregula, cauliflower and olives, polenta and sausage and can't wait to try more recipes.
Not only are the recipes good, but the book is beautiful as you would expect from a Rizzoli book. It doesn't read like a cookbook, but like a
memoir. You can tell that Mr. Farris is passionate about his island,and the women in his life.
Anyone who enjoys cooking should try this cookbook.

Having lived in Sardinia for two years, this book had lovely descriptions of the day to day living and stories behind the recipes, in addition to recipes for classic foods I remember eating there over the course of our stay. It was a wonderful book, and although some ingredients may be hard to find here in the US, the author imports many of them and you could get them if you really tried. I recommend this book to someone who loves to cook and is a little more adventurous and knows their ingredients and techniques. Not for a novice to cook from, but inspirational to everyone who reads it. Will make you want to experience Sardinia for yourself~

There are not enough different Italian Cookbooks. Efisio does a great job. I love this book. There is also anotgher out now by Tino Rozzo. Cucina Del Paradiso.

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It will probably be here in November, but can be had at Xlibris.

I have both books and enjoy, not the same recipes or literature either. Both books compliment each other.

I am purchasing this recipe book now. I have eaten at his restaurant 4 times. I have LOVED it everytime. I have an italian wife who cooks really great...to the point that I hate going to italian restaurants. This is one of two italian restaurants that I will step into. I ate at his restaurant today...and I am depressed that the meal is over. It was sooo good. The tomato carpaccio...the tear drop pasta with a lamb stew/tomato sauce...God it was good.