They are similar to Ravioli (made with typical pasta of Ogliastra) with a filling of potatoes, ‘Pecorino’ cheese (sheep’s milk cheese, see below), egg, onion, mint, and garlic – available in many Sardinian restaurants.
Malloreddus are a type of gnocchi that are served al dente with a tomato, meat, or cheese sauce.
There are a number of Pizzerias serving fresh, stone oven baked authentic style pizzas as well as pasta dishes.
Porcheddu is a local specialty of inner Sardinia, it’s a young pig roasted in a special manner over a wood fire with an aromatic local shrub called mirto. The pig is frequently basted. Sausages are of many types, for instance, the Salsiccia di cinghiale (wild boar sausage).
Stufato di capretto is a rich casserole made from kid goat, artichokes, wine, and also egg.
Try the mediterranean fish (pesce azzurro). Look for a fish market in any small coast town and buy early in the morning, cook and eat: it’s simply fantastic barbecued. The Bottarga (the dried roe of tuna in Carloforte or of flathead mullet elsewhere) is rather expensive but quite good.
Many locally-produced vegetables and fruit are very tasty, as they are grown on small farms and are mostly organic; vendors along the roads are a frequent sight. Apart from the usual assortment of typical Mediterranean products (such as eggplants, bell peppers, oranges, grapes, etc) you will also find among others wild asparagus, figs, watermelons, and nuts (hazelnuts, chestnuts, walnuts, almonds). Spices (such as thyme, rosemary, and fennel) are found in abundance in the country.
Pecorino’ cheese (It. Pecora, sheep) is found everywhere with all degrees of ripeness from fresh to seasoned (the latter being stronger in taste). The sale of Casu marque (Sard. for rotten cheese) is forbidden, but its production is perfectly legal and it may be found with the help of locals. As usual with this kind of product, precautions must be taken; it is highly recommended to eat it with trusted locals. Goat cheese can also be found.
A Seada (pl. Seadas or Sebadas), typical of Barbagia, is a dessert similar to Ravioli. It comprises a characteristic filling of fresh cheese and lemon rind and melts when Seada is cooked. It must be fried and served with honey.
There are numerous types of ‘Sardinian bread and pastries, with specialties such as Carasau (a type of thin crispy bread), sponge biscuits, and almond pastries. What distinguishes Sardinian pastry is the use of pig lard for fat and honey for sugar.
The torrone (Sardinian version of nougat), with honey instead of sugar, and almonds, hazelnuts, and walnuts (all locally produced); the torrone capital of Sardinia is Tonara (Nuoro province): just going there is worth your time.
