Sardegna (Sahr-DAYN-yah) Sardegna (Sahr-DAYN-yah) is the second largest island in the Mediterranean (Sicily is the largest). Separated from the rest of Italy by the Tyrrhenian Sea, it has not fallen victim to the foreign influences brought to the rest of Italy through conquests and has changed little over time. Due to its climate and geography, Sardegna has little arable land and is sparsely populated. Few vegetables grow in the region, but livestock thrive in the abundant pastures. In Sardegna, agriculture means grazing; raising livestock is the backbone of the economy. In fact, Sardegna accounts for 25% of all the sheep raised in Italy. Sheep's milk is made into pecorino cheese, one of the most popular of all Italian cheeses. (Pecorino is on this menu in our Lasagne.) Because individual shepherds have no way to keep the milk fresh in remote areas of the island, they often make cheese right on the spot. It is more piquant than the pecorino made by most cheese factories. The chief crop of Sardegna is wheat and bread making is almost a religious rite on the island; bread often takes the place reserved in most other regions for pasta. Among the most common vegetables grown are artichokes (Carciofi Ripieni and Risotto con Granchio e Carciofi and tomatoes (Spaghettini all'Aragosta. The bounty of the sea does make its way into the Sardinian kitchen, although curiously, the proportion of fishermen is small compared to that of farmers. Lobster and seabass are especially popular. Cagliari, the capital of Sardegna, is the dominant fishing port. You will find the culinary style of Sardegna to be simple and unspoiled, much like the Sardinians themselves. Courteous, generous and essentially reserved with an acute sense of honor is how they are often described.