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Sardegna

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Vivere la campagna

The Typical products

Medio Campidano - The Typical products
n. 26/2009 -

 

The Medio Campidano is defined as a "Provincia Verde" (green province) not only because of its mountain environments and the Giare, but also because it is an area dedicated mainly to agriculturaI activity, with extensive areas also devoted to livestock grazing The area's agropastoral economy and the skill of the local farmers, who have selected crops in fine with the natural environment, have thus produced quality foodstuffs, with the flavour of times gone by. The olive is among the most widespread tree crops: some towns such as Gonnosfadiga, Villacidro, Ussaramanna, Turri and Genuri, have large-scale production of table olives and extra-virgin olive oil of outstanding quality, which have been awarded numerous national prizes. In November the "Oil &Olive Festival" is held at Gonnosfanadiga. In the Campidano plain we find vegetable crops, such as tomatoes, asparagus and above all artichokes, of various types from the spiny Sardinian variety to teron, violetto di Provenza, tuna, and romanesco. The artichoke fields are to be found at Serramanna, Furtei, Serrenti and Samassi where the Artichoke Festival, one of the most important in Italy, is held. The Medio Campidano is leader in Italy in the production of saffron and has recently obtained PDO (Protected Designation of Origin) from the EU. Commonly thought to have been introduced into Sardinia by the Byzantines this 'red gold' is grown, gathered and processed following traditional methods and exclusively by hand. Saffron is used to flavour many dishes such as ravioli, fregola, malloreddus, in sweets and pastries based on ricotta and fresh cheese and also as an ingredient in the Villacidro liqueur, in medicinal compounds thanks to its digestive and analgesic properties, and as a dye for colouring wool and cloth. San Gavino proudly holds the title of capitaI of saffron and in autumn the Saffron Festival is held there. Another two important saffron-producing centres are Turri and Villanovafranca which also hold important events of this kind. The Marmilla with its marl soils is ideaI for the production of cereal crops, especially durum wheat, an essential ingredient for the production of pasta, pastries and above all bread, a staple food known in Sardinia for its excellence. Su civraxiu is the bread made at Sanluri, in large round loaves, soft and with a crisp crust; sa costedda is a flat triangular or diamond- shaped loaf, again soft in texture. Su coccoi on the other hand is a doughy compact white bread, at times shaped in artistic forms to celebrate feast days and weddings. Wheat cultivation is alternated each year with that of leguminous plants, hence the excellent production of chick peas, lentils and broad beans. The quality of the Marmilla soils is not suited for the growth of extensive fruit orchards, which are limited to the areas along the river banks where traditional fruit varieties are still grown. There is considerable production of melons grown in unwatered fields, i.e. winter melons, in the area round Lunamatrona and at Pauli Arbarei and Turri, with excellent flavour and scent. Fruit production is concentrated in the area at the foot of the Linas mountains, which has abundant water supply, at Villacidro and Gonnosfanadiga which produce excellent oranges, cherries, peaches and watermelons. The mountain area of Mount Linas, Guspini and Arbus has a thriving tradition of honey production, thanks also to the fact that these areas are completely free of pollution and can boast a wide variety or flower species. The common type of honey known as millefiori is flanked by specialty "niche" honeys, including asphodel, cardoons and orange blossom, not forgetting the excellent strawberry tree honey with its pleasantly bitter flavour. Honey and almonds are the essential ingredients of many traditional Sardinian sweets and pastries (macaroons, pardulas, gueffus, papassinos, pan'e saba, etc.) which can be found almost everywhere and are of course hand-made. The same outstanding quality marks local meat, mainly mutton and kid. Sheep and goats provide excellent milk and cheeses, produced either directly by the breeders or by the many local dairy factories, which have achieved international recognition. The local pigs provide excellent pork which is transformed into sausage and salami products in many small processing plants, mainly at Villacidro, Gonnosfanadiga, Ussaramanna and Serramanna. The Province has launched a project for the promotion of pure-breed Sardinian pigs, raised exclusively free range. Winemaking tradition is
limited to the towns of Collinas, where an excellent sparkling white is made, and Lunamatrona and Ussaramanna, which offer a superb malvasia (dessert wine.The most significant wine production comes from the Mogoro cooperative Winery with monica, nuragus, bovale, cannonau and above all the famous Semidano, awarded the PDO label.