Renowned for its gastronomic customs, Italy transforms food and drink into a kind of art form. Among Italy’s best products are the strong, savoury cheese Pecorino Sardo and the classic liquor Sambuca. These two products have a rich legacy and are valued for their distinctive qualities even if they fall into different culinary spheres. Taken together, they produce a remarkable mix of tastes that will make any dining event a real Italian feast.
Sambuca: A traditional Italian liqueur
One of the most well-known liqueurs in Italy, the best sambuca boasts a somewhat sweet taste and strong anise character. Usually drunk as a digestif following meals, this clear, fragrant spirit is created from star anise, liquorice, and other aromatic herbs. Among those who appreciate strong, aromatic beverages, its unique liquorice taste is a favourite.
The best sambuca is presented historically in numerous ways. Either mixed with water, which causes the liqueur a milky white colour from the anethole oil reacting with water, or you can consume it neat, with three coffee beans floating on top. Its adaptability also makes it a common component in cocktails—especially ones with strong flavours.
Techniques for Savouring Sambuca:
1. Sambuca is best experienced neat, with a few coffee beans for symbolic and aromatic effect.
2. Many Italians prefer adding a dash of Sambuca to their espresso for an added kick.
- For a more daring approach, try combining the best Sambuca into cocktails like a Sambuca Sour or a Sambuca Mule for a sweet and fiery twist.
Pecorino Sardo: the Perfect Pride
From the savoury end of Italy’s gourmet spectrum comes Pecorino Sardo, a traditional Sardinian sheep’s milk cheese. Pecorino Sardo, sometimes known as a table cheese, grated over pasta, or drizzled with honey and jams for a savoury-sweet contrast, is well-known for its sharp, acidic taste and hard structure.
Pecorino Sardo is a great alternative for individuals who value a balanced yet strong cheese since it has a more delicate and less salted taste character than the more often used Pecorino Romano. After a minimum of two months, the cheese gains a rich, nutty taste that complements strong wines and spirits.
How to savour Pecorino Sardo?
1. Slabs of Pecorino Sardo are great on a cheese board; maybe paired with honey or fig jam for a sweet counterpoint.
2. Grated Pecorino Sardo for a taste explosion over pasta dishes like gnocchi or spaghetti will help you to feel Sardinia.
3. Pecorino Sardo can even match the strong taste of Sambuca and complement full-bodied red wines.
Both Sambuca and Pecorino Sardo are essentially Italian and have strong, unforgettable tastes that honour the rich legacy of Italian food and beverage culture. Either enjoying the tangy richness of Pecorino Sardo or Sambuca as a digestif, these two items can enhance any gastronomic experience. For a real experience of Italy, try combining them; let their strong flavours carry you to the Mediterranean heart to shop them online, reach out to our website Buona Italia today!
