Tony visits Sardinia, his wife's homeland, and gets a lesson in what it means to be Sardinian. Tony learns that Sardinia really is its own country with a strong island mentality.Go to Episode
The hotel and restaurant is a favorite for locals and travelers alike. Here Tony tries all that the kitchen can dish out including various local cheeses, cured meats, homemade pastas, spit-roasted veal and lamb.
08025 Oliena, Nuoro, Italy
Tony and family dine in a granite cave on the farm originally used by shepherds. Their specialties are cured and spit-roasted meats. Tony samples roasted goat, homemade sausage, prosciutto and pastas.
Loc. Sedda e Ortai Monte Ortobene, (8100) Nuoro, Italy
Tony and family are joined by owners Laura and Gianpaolo for a lunch of wild hare, braised partridge stuffed with lardo, homemade pastas and wild boar.
Loc. Pedras Rujas, (8020) Torpe -- Posada, Nuoro, Italy
For 4 generations, the Fogarizzu family has been making knives in Pattada. Tony and his local friend Lisa will watch Salvatore Fogarizzu make a traditional patadese knife in his grandfather's original workshop.
6 Via Crispi, 07016 Pattada, SS, Italy
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