Country Italy Province Province of Cagliari Area 58.2 km2 | Region Sardinia Mayor Gianluca Dessi | |
Villasimius , Crabonaxa in sardinian language, is a comune (municipality) in the Province of Cagliari in the Italian region Sardinia, located about 35 kilometres (22 mi) east of Cagliari.
Contents
Map of Villasimius
History
Due to its strategically important site, Villasimius territory was inhabited since prehistoric times, as testified by nuraghe (19th-6th centuries BC), Phoenician-Carthaginian (7th-2nd centuries BC) and Roman (3rd century BC-6th century AD) remains.
During the giudicati (Sardinian kingdoms), Aragonese and Spanish reigns, the territory suffered numerous pirate raids, and became increasingly depopulated. The village name was, at least from the 13th century, Carbonara; this was repopulated from the early 19th century, when it was under the Kingdom of Sardinia-Piedmont, becoming a comune in 1838. Villasimius economy was traditionally based on agriculture and shepherding and, from 1875, to the extraction of granite. Its tourism industry began in the late 1960s, and is now Villasimius main economic activity.
In 1998 the Capo Carbonara National Marine Park was created. It encompasses all the waters surrounding the headlands in the eastern Gulf of Cagliari, from Villasimius western border with Solanas, to its northern border with Castiadas.
Cuisine
A cuisine (/kw??zin/ kwi-ZEEN , from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
Some of the elements that have an influence on a regions cuisine include the areas climate, which in large measure determines the native foods that are available, the economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods and food preparations are required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.