Sardinia, the second largest island off Italy's coast, is considered one of the world's Blue Zones: AKA, where people live the longest.
The secret to longevity has always been coveted by humanity, and Dan Buettner might just have the answers. The American National Geographic Fellow and New York Times-bestselling author discovered five places around the world where people live the longest and healthiest lives, and they have been dubbed the Blue Zones. These locations are Okinawa, Japan; Nicoya, Costa Rica; Ikaria, Greece; Loma Linda, California... and Sardinia, Italy.
Image Credit: David McLain
So what makes a Blue Zone a Blue Zone? Dan Buettner goes in depth to answer these questions in his deeply informative cookbooks, but there are nine principles (called the Power 9) that the people in all of these locations practice daily. Of course, a large part of these patterns is the food that they eat, and Sardinia is known for recipes that prioritize health.
Take Minestrone Soup, for example, one of Sardinia's specialties.
"As it happens, minestrone possesses all the characteristics of world-class longevity food. The Sardinian version—a pot of healthy amino acids—delivers all the protein necessary for human sustenance. The beans and vegetables also provide a huge dose of fiber, which feeds healthy gut bacteria, complex (or slow-burning) carbohydrates, and compounds that may regulate metabolism. And, since its ingredients morph with the seasons, so too does the flavor." - Dan Buettner, The Blue Zones American Kitchen
Giada's Minestrone Soup
It isn't just the veggie-rich soup doing the trick either, but the local delicacies of Sardinia itself. Fresh cruciferous veggies and organically grown grains thrive bountifully - it's why fregola is such a cornerstone of their regional cuisine.
Connanau wine might be an important piece of the puzzle, too - it's "made from juice pressed from local Grenache grapes, [and] it ferments for 15 days with flavonoid-rich seeds and skins. The result is a wine with arguably the world’s highest antioxidant content." - Dan Buettner, The Blue Zones American Kitchen
Just like its native wine, Sardinia’s olive oil culture is just as valuable. Native olive varieties including Bosana and Tonda di Cagliari are pressed to make monovarietal oils that are minimally processed to show off their unique flavors. Olive oil in general is rich in healthy polyphenols, a kind of antioxidant that can lower inflammation, improve healthy cholesterol levels, and lessen the risk of chronic disease. Sardinia’s natural oil-making process ensures the most polyphenols are retained, so it's extra-nutritious.
Giadzy’s monocultivar olive oil is cold-pressed just like Sardinia’s oils to protect those healthful compounds. Made from native taggiasca olives in Liguria, Giadzy’s extra virgin olive oil has more than 300mcg/kg of polyphenols, putting it in the healthiest category of oils available. It’s made using the same traditional, hands-off techniques as Sardinia’s frantoios (olive oil producers) to provide the same longevity-promoting benefits. So drizzle it over your soups, pastas, and salads with abandon - it's the Sardinian way!
Get a taste of Sardinia with the recipes here, and shop our cold-pressed extra virgin olive oil here!
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