Andrew is in Sardinia, getting an up-close style of centuries-old meals traditions. He joins skilled artisans in making considered one of Sardinia’s defining meals— conventional pane carasau. Then, he heads to the rugged however picturesque Sardinian mountains, relishing within the extremely uncommon array of cheeses at his fingertips. There’s casu martzu, a sheep milk cheese that’s residence to many-a-maggot, and callu de cabrettu, a cheese that grows inside a younger goat’s abdomen lining.
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