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Among other things Cabras is also well known for its food and wine, among the most important definitely is the Bottarga, the Vernaccia wine and sa merca.
The Bottarga
Bottarga is made from mullet roe and it’s dried in the air with a particular process. It can accompany fresh salads cut into chunks or delicious pasta dishes if you like the grated grana padano but can also be enjoyed just thin slices of crusts of bread accompanied by a thread oil (the Sardinian one is excellent) or a spread with fresh butter.
Bottarga is made from mullet roe and it’s dried in the air with a particular process. It can accompany fresh salads cut into chunks or delicious pasta dishes if you like the grated grana padano but can also be enjoyed just thin slices of crusts of bread accompanied by a thread oil (the Sardinian one is excellent) or a spread with fresh butter.
Vernaccia
Vernaccia is a very old and very precious wine that is often offered in good deals, or a sign of hospitality in small cups, due to its particular and persistent taste, its content and its fullness, it can safely be called a meditation wine .
It’s a unique wine in its kind for both the grapes from which it is produced and for their method of harvesting and wine-making, by special molds that form during its aging in barrels.
In Cabras it is possible by appointment, visiting several companies that produce it, and you can taste it, perhaps as an accompaniment to the sweet typical or traditional cheeses such as pecorino cheese and carasau bread.
Sa Merca
Sa merca is an ancient dish of mullet particularly tangy due to the lake grasses that surround it and with which it is served, a method which in antiquity guaranteed their preservation and freshness after cooking.
The name of the dish comes from the grass used, indeed, for the preservation of mullet, “Sa merca”, also called “Sa ziba” that in addition to keeping intact the organoleptic characteristics of the fish keeps it soft and the spices.
The dish originated among anglers especially in the area of Cabras and Riola, is unfailingly prepared during the most important religious festival in the country: La Corsa degli Scalzi in honor of San Salvatore, a kind of historical re-enactment – the defense of the religious statue of the saint in 1619 by the “Scalzi” so called because they face the procession barefoot, against an invasion by the Moors.
Sa merca is an ancient dish of mullet particularly tangy due to the lake grasses that surround it and with which it is served, a method which in antiquity guaranteed their preservation and freshness after cooking.
The name of the dish comes from the grass used, indeed, for the preservation of mullet, “Sa merca”, also called “Sa ziba” that in addition to keeping intact the organoleptic characteristics of the fish keeps it soft and the spices.
The dish originated among anglers especially in the area of Cabras and Riola, is unfailingly prepared during the most important religious festival in the country: La Corsa degli Scalzi in honor of San Salvatore, a kind of historical re-enactment – the defense of the religious statue of the saint in 1619 by the “Scalzi” so called because they face the procession barefoot, against an invasion by the Moors.