Sardinian Cuisine

Having just returned from a mini break in Sardinia, courtesy of those Irish cost-cutters, I had to write a few words about the delicious cuisine I enjoyed out there. The best of it was the following!

Firstly the seafood was scrumptious, often enjoyed extremely simply, with just lemon juice, fresh herbs and olive oil. The locals seemed to have around 3 or 4 courses for their main meal of the day in the evening, and seafood seemed to feature in at least 2 of them!

The pizza there was tremendous, devastingly simple but made to perfection everywhere I went. There were 'pizzeria's' everywhere and the stone baking technique they employed had clearly been perfected over the years to produce pizza's of a wide selection but consistently gorgeous!

Like pizza, tiramsau is of course quintessentially Italian, and were again exquisite, proving they didn't need alcohol to show off their flavour.

Lastly, the olive oil in Sardinia was excellent. Full Bodied, smooth and fresh. Of course, Seymours of Norfolk Olive Oil would beat it hands down in a tasting session though......

Brand New Blog for Seymours of Norfolk!

Hi everyone,
Just to prove to everyone I have truly have entered the 21st century, I thought it would be rather grand to have my very own blog!
On it I intend to share my experiences, views and of course news about anything connected with the business of good food.
I look forward to your input!
Richard @ Seymours of Norfolk