Fishing on Porto Conte Bay
Andrew goes fishing with Franco Caneo and his two sons, who teach him how to find sea urchins and how to spear sea anemone. They take the catch back to Franco's home for a meal.
Porto Conte Bay, Alghero, Sardinia, Italy
Civic Seafood, Meat and Cheese Market
Davide takes Andrew to a market where there are plenty of fresh local foods, including a wide variety of unique cheeses, including ricotta mustia and furasado cheese.
Via Mercato, Sassari, Sardinia, Italy
Making Pan Carasau
Andrew and Davide head to a little village where one of Sardinia's most defining foods was invented, pane carsau -- twice baked bread.
Oliena, Sardinia, Italy
Goat Herder/Cheese Maker
Davide takes Andrew to meet a goat herder that makes several unique cheeses in his one-room shepherd's hut. Cheese include caprino, casu marzo (maggot cheese), and caglio di capretto.
Oliena, Sardinia, Italy
Pig Butcher
Andrew and Davide meet Pasquale Giobbe who shows them how he butchers a 450-pound hog and what he does with the meat. They eat pig liver, sanguinnacio aka blood sausage, pig udders and more.
Oliena, Sardinia, Italy
Ittitourismo Restaurant
Andrew visits Cabras, a small village with a big food reputation. It's known for having little restaurants called ittitourismos, where you don't order from a menu, you get what you're served.
Sa Pischera Mare Pontis, Cabras, Sardinia, Italy