Sardinian Cuisine

Sardinia's cuisine is shepherd's cuisine and fisherman's cuisine — simple, hearty, with ingredients that come directly from the landscape.

Classics

• Pane Carasau — Paper-thin, crispy flatbread (also "Carta di Musica" — sheet music). Eaten drizzled with olive oil, or as Pane Frattau softened in broth and egg.
• Culurgiones — Sardinian ravioli with potato-Pecorino-mint filling and an artfully braided closure. Every woman folds them differently.
• Porceddu — Suckling pig on a spit, turned for hours over myrtle wood. THE Sardinian feast dish.
• Bottarga — Dried, pressed mullet roe. Sliced thinly or grated over pasta (Spaghetti alla Bottarga). A taste like the sea, concentrated. Expensive delicacy (from €80/kg).
• Fregola con Arselle — Sardinian hard wheat balls (similar to couscous) with clams in tomato broth.
• Seadas — Fried pastries with melted Pecorino, drizzled with bitter honey. Sweet-salty-cheesy: the perfect dessert.

Wine

Cannonau (Grenache) is Sardinia's number one red wine — tannin-rich, full-bodied, allegedly partly responsible for the longevity of the Sardinians. Vermentino di Gallura DOCG is the best white wine (mineral, herbal, perfect with fish). Carignano del Sulcis from the southwest coast is an insider tip: deep red, complex, affordable.