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pit roasting

Su carraxiu is the ancestral method for slow cooking meat in Sardinia in a pit, with embers on the bottom, and more shovelled in from another bonfire on top. Although the invention of aluminium foil makes it easier than ever, it's no longer very common—although there are young Sards determined to keep the traditional alive (see video).


Text © Dana Facaros and Michael Pauls

Images by: ben wiseley