All news about Cuisine In Sardinia

Sa suppa, characteristic “poor” dish of Baronìe

Sa suppa: typical specialty of Baronìe, similar to “sa suppa cuata” prepared in Gallura. In the past, it was only proposed on occasion of wedding banquets. It is a “poor” dish (...)

Fregola, a first course ...always welcome

Fregola: thick semolina usually handmade (with water and salt) made into small balls and dried in the hot oven (...)

In Sulcis-Iglesiente typical courses for every taste

Spaghetti alla bottarga (fish eggs): bring the spaghetti to the boil, then pass them into a pan where had been warmed some olive oil with bottarga (dried mullet eggs, in Sulcis is also made of tuna). (...)

A wide selection of earth and sea food in the Sarrabus cuisine

Spaghetti ai ricci (sea-urchins): savory version of spaghetti in tomato sauce, use sea-urchin fresh pulp roasted with olive oil and basil. The spaghetti have to be drained “al dente” (...)

The wild boar's ham: among the specialities of the Sarcidano cuisine

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

Penisola del Sinis, seafood for fine palates

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

Culurgiones filled with potatoes and mint, are an Ogliastra great success

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

Nuorese cuisine: the centuries old pastoral tradition

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti”(...)

Red ox, "casizolu" and "culurgiones": that is how we eat in Montiferru

Pani imbinau: is a typical dish of Ghilarza, in which the white wine is used to marinate the pork meat for the production of fresh sausage. Slices of tziki (...)

Monte Acuto-Goceano, boiled sheep and panada of Oschiri

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

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” (...)

Marghine-Planargia cuisine, from the Bosa sea to the farm food

Zuppa di pesce (fish soup): fry in a pan olive oil, garlic, chopped onion and parsley, sun-dried tomatoes, after about then minutes add the gutted and scaled fishes (...)

Mandrolisai cuisine tasty meat of lamb and pork

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

Logudoro-Meilogu, fresh evidence on the typical cuisine of Ozieri

Fave e lardo (broad bean and lard): is similar to the Favata, specialty diffused in all the territory of Sassari and surrounding area. The difference is that in Ozieri, local bread soaked in water is added, giving more consistency to the soup.(...)

Gerrei cuisine: soups, snails and goat meat

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(...)

Sea specialities and "sa suppa cuata" to taste in Gallura

Suppa cuata: is a typical specialty of Gallura, very similar to "sa suppa" prepared in Baronìe. In the past the Gallurese soup used to be eaten especially on the occasion of wedding banquets. (...)

Zurrette and wild boar in the variegated cuisine of Barigadu

Malloreddus: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. This is one of the typical Sardinian “primi piatti” (...)

Arborea cuisine, "pillus" and "su succu" of Busachi unmissable dishes

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 (...)

Malloreddus a mazza frissa and soups among the typical dishes of Anglona

Malloreddus a mazza frissa: gnochetti (dumplings) of semolina (hard seed corn), generally handmade. According to the the typical dish of Martis, Malloreddus are boiled in salted water (...)

In Campidano spaghetti ai ricci, cassòla and burrìda

Many traditional dishes of Campidano are made with fish and sea fruits, prepared in various ways: on the grill, in pickling brine, marinate, as a soup or filled. Even meats, since the territory (...)

Sassari typical dishes: favata, snails and zimino

The favàta, the snails and the zimino are the most traditional dishes of the Sassari cuisine, rich in aromas that confer a strong taste. Even if the “fainé” is not a specialty of the territory, but a typical focaccia (...)

In the inner zones different cuisine than in the sea localities

The surface of the Barbagie is mainly covered with mountains, therefore the culinary tradition is oriented towards the so-called “earth” dishes: meats (often from hunting), cheeses and “first” courses (...)

Fishes and mollusks in the traditional cuisine of Alghero

The fishful sea of Alghero (Nurra) offers a great variety of fish and mollusks, which constitute the base of many dishes of the Catalan gastronomy. We will illustrate some of the most important recipes (...)