Slow food

People on the Sardinia island live better and longer than the Italian and European average, and it is no coincidence that the Ogliastra region in the east of the island is included among the 5 “world blue zones”, i.e. areas with a high concentration of healthy and active residents aged around 100. The secret to the elixir of longevity is locally sourced food, rich in nutritional value, often produced independently by the consumers, in combination with a rhytm of life oscillating between peaceful rest and healthy physical activitiy. Sardinianas products and meals are the basis of “hundred-year-old diet.” Even today, specialties can be tasted on the island, the recipes of which are often handed down from generation to generation and prepared as they were many centuries ago. Derivatives in the popular goat and sheep milk, which are very easily digestible, certainly contribute to slow aging. The pane Carasau bread is also worth mentioning, rich in protein, but extremely light thanks to its very low content of gluten, which makes it a strong ally against the onset of diabetes. Another local favourite food is barley, widespread throughout the island, which is used especially in winter in the preparation of soup and starters. Vegetables are also widely used: tomatoes, artichokes and fennel, rich in vitamins, and especially legumes such as beans and chickpeas, which according to some studies are the main builders of longevity. The products of the land, such as meat, cheese, vegetables and seasonal fruits, are the basis of the culinary tradition of the island and must necessarily be accompanied by a good glass of cannonau, the Sardinian wine par excellence, defined for its beneficial properties (antioxidants) as the nectar of longevity.