Ep 10. Sardinia

Sardinia, the tenth episode of season 7 of Anthony Bourdain No Reservations, takes viewers on a culinary journey through the island of Sardinia, Italy. Bourdain, a world-renowned chef and TV personality, immerses himself in the rich history, culture, and cuisine of the region, exploring its distinctive flavors and traditions.

The episode opens with stunning aerial shots of Sardinia's rugged coastline and picturesque villages, offering a glimpse into the island's natural beauty. Bourdain then meets up with his local guide, Francesco Mariani, who takes him on a tour of one of Sardinia's most famous food markets in Cagliari. Bourdain samples a variety of cheeses, cured meats, and other delicacies, including the island's iconic pane carasau, a paper-thin crispy bread that is a staple of Sardinian cuisine.

Next, Bourdain travels inland to the small town of Orgosolo, where he visits the workshop of a renowned Sardinian knife maker, Nicola Pisu. Pisu explains the history and craftsmanship of Sardinian knives, which have been a symbol of the island's culture for centuries. Bourdain admires Pisu's handiwork and shares his admiration for the knives, as well as the tradition, skill, and dedication involved in their production.

Moving on, Bourdain visits a small family-run dairy farm in the countryside, where he learns about the process of making Sardinian pecorino cheese, one of the island's most prized exports. The dairy farmer demonstrates how milk is transformed into cheese in the traditional Sardinian way, and Bourdain gets to taste the rich, tangy flavors of the finished product.

In the town of Mamoiada, Bourdain takes part in a fascinating ritual called the carnival of Mamuthones, which is a traditional Sardinian carnival that dates back to pre-Christian times. The event involves masked figures clad in sheepskin and cowbells who dance and chant through the streets. Bourdain joins in the festivities, donning a mask himself and experiencing the unique cultural traditions of the island.

Later, Bourdain has a meal at a local restaurant, where he tries some of Sardinia's most iconic dishes, including malloreddus alla campidanese, a pasta dish made with a special type of Sardinian sausage, and porceddu, a slow-roasted suckling pig that is a staple of Sardinian feasts. The food is accompanied by a local red wine, Cannonau, which Bourdain raves about.

The episode ends with Bourdain reflecting on his time in Sardinia and the island's unique blend of culture, history, and cuisine. He praises the people of Sardinia for their passion, dedication, and unwavering commitment to their traditions, and expresses his deep admiration for the extraordinary beauty and richness of the island.

Overall, Sardinia is a captivating episode filled with stunning visuals, fascinating cultural insights, and mouth-watering food. Bourdain's signature wit and charm make for an entertaining and informative viewing experience, and viewers are sure to come away with a renewed appreciation for the magic of Sardinian culture and cuisine.