The typical Sardinian dishes you absolutely must try

When you think of Sardinia, you think of paradisiacal beaches, archaeological and industrial sites that are UNESCO World Heritage Sites, breathtaking natural landscapes and age-old traditions that are unique in the world, including food and wine. Indeed, Sardinia boasts one of Italy’s richest gastronomic traditions and, above all, one of the oldest: traditional dishes handed down from generation to generation.

First courses

Let’s start with the first courses: Malloreddus, also known as Sardinian gnocchetti. This pasta has a characteristic ridged shape that allows it to perfectly absorb sauces. They are usually served with a rich ragout of sausage, tomato and pecorino cheese. Another speciality worth trying are the culurgionis, typical of Ogliastra. These are ravioli filled with potatoes, pecorino cheese, mint and garlic. Their unique shape, reminiscent of an ear of wheat, symbolises wealth and abundance. They are usually served with a simple tomato and basil sauce, which enhances the delicate and harmonious flavour of the filling. Finally, fregula, a semolina pasta similar to couscous but with larger and more irregular grains. It is usually toasted and used in soups or fish dishes.

Second courses

Panada is typical of Assemini. It is a savoury pastry filled with meat, potatoes, dried tomatoes and spices. Perhaps the most famous Sardinian dish is porceddu (or suckling pig). It is a suckling pig slowly roasted on a spit and flavoured with herbs such as myrtle and rosemary. The “sheep in coat”, is a dish of boiled sheep meat with vegetables and herbs. Simple but delicious is lamb Sardinian style, prepared with lamb meat, potatoes, tomatoes and herbs such as myrtle and rosemary. Moving on to the fish dishes, a must try is the lobster in the Catalan style, typical of Alghero.

Typical products and desserts

Sardinian pecorino is one of the most representative cheeses of the island. Available in different ages, from fresh and soft to mature and piquant, it is made from sheep’s milk. You cannot go to Sardinia without tasting pane carasau. Also known as ‘music paper’ for its thinness and crispness, it is a traditional Sardinian bread that accompanies many of the island’s dishes. Finally, one of the gastronomic delicacies of Sardinia: bottarga. Obtained from dried mullet or tuna eggs, bottarga is used grated over pasta or salads, adding an intense flavour to dishes. Among Sardinian desserts, seadas are certainly the most famous. It is a thin pastry filled with fresh cheese (usually pecorino), fried and then covered with honey. The contrast between the crunchiness of the pastry.

Photo Credits

Jorgehdezalonso, Wikimedia

Garrett Ziegler, Flickr

Foto di David Todd McCarty, Unsplash

Wally Gobetz, Flickr

Andriaflickr, Flickr