Kingdom of Sardinia and Aosta, dynastic possessions since the 11th century, the Principality of Piedmont (a possession built up in the 13th century), and the County of Nice (a possession since 1388). While in theory the traditional capital of the island of Sardinia and seat of its viceroys was Cagliari, the Piedmontese city of Turin was the "de facto" capital of Savoy. When the mainland domains of the House of Savoy were occupied and eventually annexed by Napoleonic France, the king of Sardinia made his permanent residence on the island for the first time in its history. The Congress of Vienna (1814–15), which
Cuisine of Sardinia Cuisine of Sardinia The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet,