For years, scholars have been investigating the dietary secret of longevity in the so-called “blue zones” of the world, where there is an exceptional concentration of centenarians. These include, with great pride, Sardinia, particularly the regions of Ogliastra and Barbagia. These lands, the subject of study since the 1990s by “blue zone” researchers, have captured global attention, from media outlets such as the “New York Times” and the BBC to longevity experts such as Dan Buettner, author of “The Blue Zones Kitchen.”

Thanks to the insights conducted in the field, light was shed on the lives of Sardinian centenarians, sparking the interest of millions. In particular, the typical recipes and ingredients of these areas were explored, including the famous “longevity soup.”

In Ogliastra and Barbagia, the mountainous inland regions of Sardinia, where the percentage of centenarians exceeds the Italian average by as much as 13 percent, lifestyle and nutrition play a key role. Centenarians spend their time in small towns, taking walks, tilling the soil and socializing, embracing the strong sense of family and community. Their predominantly plant-based diet is based on simple, seasonal recipes, with high consumption of vegetables, local fruits, whole grains and legumes. Extra virgin olive oil and Sardinian red wine are consumed moderately, while meat and cheese are present in minimal quantities, often added to dishes such as lard and Sardinian pecorino cheese.

The signature dish of these eating habits is the “long life soup.” A recipe devised by the century-old Melis family of Perdasdefogu.. In 2012, this family entered the Guinness Book of World Records as the longest-living family in the world, and in 2013 they were featured in a “New York Times” article. The story of the nine centenarian siblings piqued the interest of journalist Dan Buettner, who documented their diet and preparation of “long life soup.”

The original recipe includes garden vegetables, three types of legumes and Sardinian fregola, often accompanied by pistoccu bread. Here is the recipe: