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It is important that they use natural ingredients and the cheese stays delicious .Another way is the fireplace were you can cook food on it .The preparation of food in Sardinia reflect their cultural heritage with cheese and he says his secrets about it from his childhood

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Meals are built around vegetables and legumes like lentils and beans, with olive oil used generously instead of butter. Meat is minimal and often absent.

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The meals in the video had a calm, family-style rhythm-small dishes, seasonal ingredients and lots of herbs instead of heavy sauces.

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I noticed they use very few ingredients per dish, but they are fresh and high quality. Olive oil, garlic, tomatoes and greens appear often.

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They always include a salad or cooked greens, even when the main dish is a stew or soup. Vegetables seem to be the focus of every meal.

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Legumes like beans and chickpeas are eaten almost every day. They’re used in salads, soups, and even spreads. That was surprising.

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I observed that meals are structured in a way that encourages slow eating-often with a mezze-style start, followed by a light main course.

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Even breakfast wasn’t skipped. It included simple but nutritious foods-bread with olive oil, fruit or yogurt. No ultra-processed cereals or sweets.

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Meals are deeply social. Everyone sits together, the portions are modest and the food is shared. That was very different from our quick lunches.

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Instead of sugar-heavy desserts, they finish meals with fruit like oranges or figs. It’s refreshing and healthy.

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The base of almost every savory dish was olive oil, onions and herbs. It creates rich flavor without meat or cream.

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I saw that bread is eaten daily, but always wholegrain or homemade, often with olive oil-not with butter or processed spreads.

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Soups and stews are common main dishes. They’re simple-like lentil soup with lemon-but very satisfying and easy to digest.

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Herbs like oregano, mint, and parsley are everywhere. They add flavor and connect the food to the natural environment.

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The people in Sardinia and Ikaria seem to eat what they grow-zucchini, beans, greens and even wine from their own grapes.

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Meals are usually cooked at home. I didn’t see fast food or frozen meals-it’s about real food, made slowly with care.

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I found it interesting that no one talked about calories-they focus on ingredients, tradition, and enjoyment, not dieting.

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Food is treated with respect. The structure of the meal includes storytelling, laughter, and community-not just eating.

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clay pots are still used for slow-cooking beans and meat in outdoor ovens. The food cooks for hours and becomes very tender.

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My grandmother still bakes bread in a stone oven and wraps the dough in grape leaves for aroma. The crust becomes very crunchy and flavorful.

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Smoking fish or meat using olive wood is still done in some coastal areas. It gives the food a distinct aroma.

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I’ve seen the use of “tsoukali” (metal cauldron) for stews over open fires during festivals,especially to cook goat or chickpeas overnight.

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In southern Slovakia, we dry fruits and mushrooms in the sun on wooden frames. It’s a simple, energy-free way to preserve food.

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I found that many people still ferment cabbage in barrels. Sauerkraut preparation is a seasonal ritual in my region.

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My grandmother makes bryndza cheese from raw sheep milk using traditional cloth-straining and fermentation, no machines involved.

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Stone-grinding grains to make flour is still practiced in some mountain villages, especially during cultural festivals.

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In Turkey, we often sun-dry peppers, tomatoes, and eggplants. Then we stuff them in winter-this is common in the southeast.

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In my hometown, we still use copper pans (bakır tencere) for cooking stews and pilaf. They distribute heat slowly and evenly.

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Many families make their own yogurt at home by boiling milk and using a spoon of old yogurt as a starter culture. It tastes richer

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My grandmother uses dried vine branches to grill vegetables and fish. She says it gives better flavor than charcoal.

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In traditional wine regions, we roast vegetables and potatoes under ashes. This technique is used during grape harvest events.

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In Crete, they use wood ovens for baking “antikristo” lamb meat cooked standing upright around the fire.

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We still prepare tarhana soup with hand-dried yogurt and cracked wheat mix that ferments for days and is then sun-dried.

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In Sardinia, they cook with what they grow-local beans, herbs, and vegetables, showing how food is deeply tied to the land.

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Bread-making is a ritual in Sardinia, passed from mothers to daughters. It’s not just food, it’s part of their identity.

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They prepare dishes slowly and without shortcuts, preserving the flavors and traditions from past generations.

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Meals are often cooked in simple tools like clay pots, reflecting how Sardinians stay close to their roots.

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Food is made in large portions to be shared, especially during community events or religious feasts, showing a strong sense of togetherness.

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I noticed they don’t waste anything-old bread becomes soup, wild herbs are picked and cooked. It shows respect for nature.

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Cheese-making, especially with sheep’s milk, is still done by hand. It’s a skill they’re proud to pass down.

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In Sardinia, recipes aren’t written. they’re told. Cooking is oral tradition and it binds generations together.

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Food reflects their simple lifestyle: no processed ingredients, just what they produce themselves or trade locally.

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Every dish seems to tell a story-like minestrone with garden vegetables or pane carasau made thin for traveling shepherds.

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The preparation style is communal-people gather to knead dough, cook stews, or preserve food for winter. It’s about community as much as cuisine.

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Using wild plants and homegrown ingredients shows that Sardinian cuisine is built on tradition and resilience.

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In Sardinia, they use ancient techniques like drying, pickling and fermenting. It’s practical but also honors their past.

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Their cultural pride is visible in how they cook- there’s no rush, just love and time spent on each step.

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Evo shared that every meal was eaten as a family, no matter what. Eating together was more important than the food itself.

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He talked about how neighbors used to share food when someone was sick or had a new baby-there was a strong sense of community.

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Evo mentioned that during harvest time, everyone helped out-children, parents and grandparents-and meals were cooked in big pots for all.

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He remembered how his grandmother would wake up early to knead bread by hand, and kids helped with shaping and baking.

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Evo said that making food was a shared responsibility-peeling beans, chopping herbs, drying tomatoes-all done as a group.

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He recalled how people used to preserve food together-like storing olives in big barrels and hanging herbs from the ceiling.

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He described food as something never wasted, leftovers were turned into soups, pies or dried for later use.

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Evo shared how elders told stories while preparing food, so cooking was also a way to learn about family history.

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He remembered the role of festivals-how everyone brought a dish to share and children learned by watching and tasting.

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Evo said Sundays were sacred-extended family gathered, dishes were made with love and meals could last for hours.

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He described how people used to exchange foods-cheese for olives, eggs for bread-especially when someone had more than needed.

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He said mealtimes were moments of connection, not just nourishment. Food brought people together, especially in hard times.

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Evo remembered how food preparation was seasonal-people would gather to make tomato paste, dry fruits, or press olives together. It was both work and celebration.