Andrew visits Sardinia, an island where people still live on distinctive, traditional foods unlike anything Andrew has ever tasted before. He experiences the true flavor of this unique culture by tasting ...

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See & Do
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

See & Do
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

See & Do
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

See & Do
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

See & Do
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


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