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The area which includes the territories of Mejlogu - Goceano,
in central-north Sardinia, has always been famous for its
ancient agricultural and shepherding traditions which give
origin to products whose flavours show a strong link to
the local nature, for example ‘Pecorino di Nule’, which is
included in the lists of traditional products of the
Sardinian Regional Council and the Ministry for
Agricultural Policy. Cheeses produced in the Mejlogu - Goceano area are very well-known, even outside the island
and across the ocean, and not surprisingly, there is a
higher number of cheese producers in this area compared to
the rest of the island. The making of typical breads such
as ‘Zichi’ and ‘Carasau’ is important as well as the
production of fresh pasta and cakes and biscuits among
which ‘Aranzadas’, sweet ‘Formagelle’, ‘Papassini’,
‘Seadas’ and ‘Tiricche’ are worth trying. There are good
hospitality structures and ‘agriturismi’ which
characterize the villages in the picturesque Tirso Valley.
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