left its own mark on the island s capital. so much so that eating here is like going on the culinary equivalent of an archaeological dig. this is gorgeous. and there s some beautiful fish. letitia has taken me to san benedetto market to some excavating. what s it called? parago. parago? is it like an orata? you can cook it in the oven with potatoes. the fruits of the mediterranean sea are everywhere you look. but for letitia there s one delicacy from far-off shores that trumps all the others. good morning. okay, so this is bottarga which is one of sardinia s most prized, most celebrated, most delicious products. put simply, bottarga is fish roe that s first salted the cured. this method of preservation was invented over 3,000 years ago by the phoenicians. these renowned seafarers brought bottarga here from modern-day
people and their past. oh, he s between my legs. sardinia is italy s wild west. [bleep] it! and although they respect tradition, things here are never dull. argh! out here, nothing stands in the way of the freedom. it s different. because this is a place at the edge of reason. i am very adventurous, but sometimes i have a real fear. i think this is one of those times. due west of rome and right in the middle of the mediterranean sea, sardinia is so cut off from the rest of the italian peninsula, that fellow compatriots joke about it being a mini continent with customs and ideas all of its own.
the ropes. and off we go. no. i ll stay right here. you prefer? yes. i m not going near the bees. we have a long shoot ahead. if i have, you know, multiple stings, that d be bad. let s open the cover of the hive. all spring, the bees in these hives work industriously to collect pollen from the diverse wildflowers that flourish here. nice. the result is a thousand flower honey. now we get rid of the bees. simply like this. look. oh my gosh. beautiful. feel how heavy this is. absolutely beautiful. take it from the middle. use your hands. oh my god. take it with your hands and eat it. take a bigger piece, don t be shy. its spectacular. mmm. it s so sweet.
it s time for a nice bath. when it floats it means that its ready. antonietta is making a local dish called lobster alla catalana, which is prepared with a fresh salad. so, onion? the onion needs to soak in water and vinegar. it expels the acidity. if you are going on a date, you won t make a bad impression. and where is this recipe from? it was brought by the catalans here to alghero. how long have you owned this place for? i ve owned it for 27 years. at 16 i got a vespa, at 18 a car. i became independent and nobody could stop me anymore. yes. this restaurant is my boyfriend. i never cheat on it; i take care of it. woah, look at that.
because my new friends are here. the mint and pecorino temper the flavor of the blood and offal, like a perfectly seasoned sausage. the flavors are mild, and you can taste all the ingredients. it s delicious! i don t know that i ll be making it at home, but it s delicious. as a parting gift, antonio and his friends are sharing a traditional song, in the local olianese dialect, about two shepherds who slaughter a sheep and make sa ventre. in sardinia or barbagia being a shepherd is not a job. it s a lifestyle. shepherds are the most important