In Marmilla the typical cuisine of the inner zone

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (first dishes). Malloreddus are usually served with tomato sauce and grated cheese (Fiore Sardo, Pecorino Sardo or Pecorino Romano).

Fregola: thick semolina usually handmade (with water and salt) made into small balls: tried in the hot oven for few minutes. The fregola can be combined with meat 's stock or with clams and garlic or fresh tomatoes, garlic and chopped onion.

Minestra con casu axedu (suer cheese soup ): meat's stock and pastina (tiny type of pasta, for example “stelline”, little stars). After the boiling, add pieces of casu axedu (suer cheese) melting in tasty strings.

Minestra di ceci e finocchi (chickpeas & fennel soup): leave chickpeas in salted water for a whole day, then peel and cook them adding pieces of fennel (preferably wild varieties), salt and chopped onion fried in olive oil. Some people add pastina ( tiny type of pasta ) and fresh tomato pulp.

Culurgiones: the Sardinian ravioli, called Culingionis in other zones of Sardegna, are prepared with a dough of seed corn or flour, eggs, salt and olive oil and a filling of soft cheese or ricotta, chard or spinach, eggs, butter and saffron. All dressed in tomato sauce and grated Sardinian cheese. Very tasty is also the variation filled with potatoes, lard, fresh mint, chopped onion and garlic. The Cruguxionis, called like this in Baradili, are considered the town's real specialty and are prepared in different ways: flavoured with pieces of orange and lemon's rind, with potatoes and chards. In the middle of July, the Sagra (festival) of Cruguxionis is held in Baradili.

Còrdula: lamb intestine, carefully washed in both internal and interior side, it is then left in water and vinegar. Once dried, it is tied with a string and it is put on a grill over the flame.