Moving upwards along the western coast, we reach Planargia, between the provinces of Nuoro and Oristano, where we can taste another traditional dessert wine, Bosa Malvasia, a source of pride for this area, excellent with almond sweets and cakes.
In August, the Malvasia Festival takes place in Tresnuraghes, with sampling of wine, food and sweets.
A typical product of this area is su tundu, wholemeal bread which is soft inside and has a crisp crust on the outside. Farmers used to eat su tundu while doing farm work.
Sa mustela and sanguinaccio go well with Malvasia: sa mustela is pig-fillet soaked in white vinegar and seasoned with garlic, and pepper. Sanguinaccio (or sanguineddu) is made with the blood of a pig, immediately after butchering. It is seasoned with "sapa" (must), raisins, salt, pepper, nutmeg, honey, lard and lemon-peel, then poured inside the pig’s intestine and boiled or roasted. It is then served sliced or used to fill some kinds of sweets.
Amaretti stand out among the sweets: they are made of almonds, sugar, lemon-peel and egg-white and are common all over the island, due to their delicate taste and their soft, crumbly consistence.