Food tells the story of a place and in few places is this as true as it is in Sardinia. The quality of the raw materials and the preparation and flavours of the dishes go beyond your wildest dreams, and are the legacy of an age-old story. Sardinian cuisine today is not all that different from what it was many centuries ago, and it differs from one area to the other in terms of technique. Whether on the coast or inland Sardinia never ceases to amaze with its food, based on simple and genuine ingredients with strong and at the same time delicate flavours.
From home cooking to fine dining restaurants
Sardinia is home to many traditional products of the highest quality: from Pecorino to Fiore cheeses, spiny artichoke to saffron and from bottarga fish roe to great wines. In both family kitchens and fine restaurants you can find typical recipes and specialties. Starting with the bakeries which produce specialty breads such as Coccoi and Civraxu, f pan’e gherda and Carasau. There are also many tasty bread-based dishes like Pane Frattau and Gallura Soup. And then delicious pasta dishes such as Fregula and Malloreddus and fresh pasta favourites like Culurgiones, Filindeu and Lorighittas.
A wealth of local specialties
The main courses are meats such as roast pork, lamb or kid, cordula lamb entrails and boiled lamb. Among the fish we find shellfish, sea bass, sea bream, grilled eels and tuna cooked in a thousand ways. Then come the cheeses: aged or fresh Pecorino, kid Rennet and Casu Marzu, as well as cheese-based desserts such as Seadas and Pardulas, and confectionery with almonds and honey.
Year-round festivals and wine trails
You can find genuine products and traditional dishes everywhere on the island, especially at the many food and wine festivals and events which are organized throughout the year like the Primavere in Baronìa spring festival in Gallura and Sulcis or the Autunno in Barbagia. Or let yourself be carried away by the various typical restaurants or along the wine trails. Each part of the island has one, or more than one, famous wine. From the Vermentino in Gallura, the Torbato and Cagnulari in Alghero, the Carignano in Sulcis, the Cannonau in Ogliastra and in the Nuorese, to the Monica, the Nuragus in Campidano, the Vernaccia in Orristanese and the famous Malvasia in Bosa.
