Chef Pietro, owner of Trattoria Toscana was born and raised in Sardinia until he moved to Tuscany as a teen. Sardinia is the second largest island in the Mediterranean Sea (after Sicily) and a region of Italy. The nearest land masses are the island of Corsica and the Italian Peninsula.
The region has its capital in its largest city, Cagliari. Alongside Italian, the official language, Sardinian (Sardu) is the most widely spoken language on the island.
Sardinian cuisine includes meat, dairy products, grains and vegetables, as well as a variety seafood from the Mediterranean Sea; rock lobster, scampi, bottarga, squid, tuna and other seafood figure in. Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are used. Traditional cheeses include pecorino sardo, pecorino romano, casizolu, ricotta and casu marzu.
Come enjoy authentic Sardinian specialties like no other at Trattoria Toscana in Temecula, made from family recipes, such as homemade papperdelle with wild boar bolognese, savory asparagus fritters, homemade potato gnocchi, fregula pasta, rack of lamb with a myrtle sauce, as well as a special seafood menu every Wednesday.