Bizarre Foods with Andrew Zimmern Season 6 Episode 21 Sardinia

Andrew Zimmern is on an adventure to Sardinia, the second-largest island in the Mediterranean Sea. He discovers a completely different type of cuisine from the traditional Italian fare he is accustomed to. The show begins with Andrew wandering through a local market as he marvels at the unusual food items on display such as wild boar, Sardinian flatbreads, and the cheese that is so unique that it is only produced in this region.

He sets off to meet the first person on his list, a woman who specializes in making Casu Marzu, a traditional sheep cheese with a peculiar twist. The cheese is infested with live insect larvae which give it a pleasant tang and an unusual texture. Casu Marzu is considered dangerous and illegal as it poses a risk to those who consume it. Andrew, being the intrepid food explorer he is, is more than willing to try the cheese. He takes a bite and is immediately taken aback by the complex flavors and richness of the cheese.

Next, Andrew decides to visit a farm that specializes in wild boar hunting. Wild boar is the most common meat eaten in Sardinia, and it’s considered a staple. Wild boar is a tricky food to prepare, requiring great skill and patience. The chef at the farm takes Andrew through the process and shows him how to cook it to perfection. Andrew gets to relish the fruity and tangy flavors of the meat, which is considered a delicacy in the Sardinian cuisine.

Later on, Andrew meets a lady who makes Sardinian flatbreads called Pane Carasau. Pane Carasau is a type of bread that is dried, then baked in a wood-fired oven, resulting in a crispy and thin texture. The bread is a great accompaniment to cheeses, fish, and meat. Andrew learns the traditional method for making Pane Carasau and is impressed by the technique used by the lady. The flatbread is so popular on the island that it is served in almost every restaurant.

Andrew next visits a fish market where he meets a fisherman who specializes in catching fish like spiny lobsters. The fisherman takes Andrew out to sea, where they fish for lobster, squid, and anchovies. They return to the harbor, and Andrew is amazed by the freshness of the seafood. The fisherman then takes Andrew to his house for a traditional seafood meal where Andrew gets to savor the fresh lobster, squid, and anchovies. Andrew is blown away by the taste and texture of the seafood and is impressed by the simplicity of the dish.

As the episode nears its end, Andrew decides to visit a small town where one of the oldest bread making traditions in Italy takes place. In this town, there is a unique communal oven that is used to bake an enormous amount of bread every day. The tradition has been handed down for generations, and each baker has a unique recipe that they follow. Andrew visits a local bakery and discovers how the town's bread is made.

In conclusion, this episode of Bizarre Foods with Andrew Zimmern was a fascinating look into the traditional food and culture of Sardinia. Andrew explored the local markets, met the people who prepare the food, and learned the methods they use. Andrew's willingness to try anything, even the most bizarre, added to the excitement of the show. Bizarre Foods with Andrew Zimmern is an excellent show for those who love food and enjoy exploring different cultures.