The variety of Sardinian cuisine is well known, starting with fresh and seasonal vegetables, seafood, breads, meats such as goat, suckling pig, lamb and a local famous cheese called “Pecorino” (cheese made from sheep). Let’s not forget of course the indigenous types of grapes (over 20 different types) which, apparently, help you live to be 100 years or more and the fabulous variety of desserts and pastries that is practically unique and different in every little town. Sardinia truly is a food-lover’s paradise.
Even D.H. Lawrence in his “Sea and Sardinia” book was fascinated by the Island’s beauty and local cuisine: “..the perception of being in a place where the striking beauty of Nature, the emerald clear waters of the sea, the genuine and natural temperament of the people, the excellent typical cuisine, the millennial traditions and incomparable expression of Sardinian culture, will be there forever.”
Many traditional Sardinian dishes, especially in the inland regions, include lamb, pig and wild boar which are farmed practically wild in the mountains. The most popular way to eat the meat is by cooking it on an open fire. “Maialetto arrosto” is a well-known delicacy in Sardinia which perfectly matches the taste and flavour of a few glasses of Cannonau, the locally produced famous red wine.
The “Zuppa Gallurese” is definitely another dish in Sardinia that must be tried on a visit to Sardinia, especially if you’re visiting the North Eastern region called Gallura. It’s a combination of meat (steer and lamb) with vegetables, parmesan and pecorino cheese. It’s a dish very rich in taste and flavours and contains many seasonable vegetables.
For pasta lovers, the ‘Malloreddus alla Campidanese’ is something that cannot be missed. The Malloreddus is type of small pasta made from semolina flour, which is combined with tomato sauce prepared with fresh sausage and pecorino cheese. Local “ravioli”, which can be filled in many different ways with meat, cheese, vegetables, etc. are another unmissable culinary experience.
The typical local bread (pane Carasau) can be found all over Sardinia and its recipe is thousands of years old. This bread is flat and crispy, similar to a cracker and has a very long shelf life. It was eaten in the past mainly by shepherds who would have to follow their flock into the mountains and stay there for several months away from their villages. Still today, this bread is hand made by women who follow the traditional recipe which has been passed down from generation to generation.
The Seadas, also called Sebadas, is one of the most popular Sardinian desserts. It consists of a fried pastry filled with pecorino cheese and topped with local honey or sugar. This dish, originally served as a main course, especially by the shepherd’s communities, is another local delicacy that should be always followed by a coffee and a Mirto liquor to close an authentically Sardinian meal in style.