There's no way to really "go wrong" while putting together a cheese board—it's cheese on a board, come on—but there are ways to go very, very right. This summer, we're taking cues from Sardinia, the ...

That was the clearest thought I remember, leaving dinner last week in Boston, the night after I’d arrived back in the U.S. from a visit to Sardinia. I was invited to a dinner in Boston shared by a ...

Tomorrow, at 5 pm, in the “Francesca Sanna Sulis” Library in via Pertini, there will be a presentation of a book that explores the richness of the Sardinian language through irony, history and ...

It's a story familiar to immigrants who come to the United States and open restaurants featuring the foods from their homeland: How to source the ingredients needed to produce an authentic menu? The ...

The circumference of the volcanic island of Sardinia, all 1,149 miles of it, is a series of scooped out scallops, with bays, shoals and inlets, crab-like claws of land and offshore juttings of massive ...

The one who brought Sardinian into the walls of the final exam was Giaime Corongiu, a final year student, who asked – and obtained – to be able to carry out part of the oral interview in his mother ...