We left for Sardinia, a land full of opportunities for the outdoors and to come into contact with a people carrying ancient traditions that have been preserved, almost intact, up to the present day.
Let's start with the fundamental things: in the filling there must be potatoes, dried tomato, parsley and garlic, all washed down with excellent extra virgin olive oil. The options to complete this typical dish are innumerable, the most widespread include the use of the eel, fished in the lagoons around the Sardinian city, or the lamb, combined with peas, or even the spiny artichoke of Sardinia, one of the excellences of this land that is used in an almost vegetarian version of the panada. How do you eat panada? You need to uncover the top, eat the inside and fight for the bottom, the most delicious part of this traditional Sardinian dish.