Sardinia Typical products
Sardegna-gastronomia

Sardinia cooking, contrary to what might be expected, is not founded on seafood but on the products of the land. Sheep and goat raising is traditionally turned into a meat and dairy cuisine. Yet, thanks to tourism, during the last 40 years Sardinia has also developed its seafood cooking. Staples are pasta, vegetables, lamb, goat and pork. Very famous its Pane carasau (flat crunchy bread) which dressed with tomato, pecorino cheese, broth and a poached egg becomes the dish called Pane frattau. Among the famous entrées are Malloreddus, Macaronis, Ciusoni, Culurgiones, Sa Cassola, and Sa Burrida. Bottarga (fish roe) is largely used both for appetisers and to dress entrées. Lamb cooked many roasted and stewed styles is king in main dishes. However Porceddu, young pork, either roasted or pit baked is also very popular. Lobster from Alghero, squid and mullet are typical seafood offers. Ricotta, Pecorino and Caprino for cheese and for desserts Sebadas, Ricotta Pie, and Zippulas.


Sardegna

Typical products of  Sardinia

  • Agnello di Sardegna IGP → Cannonau di Sardegna Jerzu
  • Bottarga di Muggine → Vernaccia di Oristano
  • Carciofo Spinoso di Sardegna DOP
  • Casizolu → Nuragus di Cagliari/Carignano del Sulcis
  • Fiore Sardo DOP → Nasco di Cagliari
  • Mirto di Sardegna
  • Pane Carasau
  • Pecorino Romano DOP → Orvieto Classico Secco
  • Pecorino Sardo DOP → Vermentino di Gallura
  • Porchetto o Porceddu → Cannonau di Sardegna
  • Sardegna DOP Olio Extra Vergine d’Oliva
  • Zafferano di Sardegna DOP 

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sardegna-gastronomia

About Author

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Guido Clerici
Guido Clerici | Photographer since 1990, belongs to the Ordine dei Giornalisti (Italy’s Order of Journalists) since 2004. He has published covers, articles and advertisements on major Italian and international magazines (GQ Italy, GQ Germany, GQ Russia, GQ Spain, AD Russia, Traveller Russia, Max, Abitare, Interni), portraying national and international celebrities such as John Malkovich, Casey Stoner, Chef Cracco, Vico Magistretti, Winton Marsalis, Pistorius and many others. He works with companies and architecture and design studios making pictures for brochures, catalogues, and websites. He has been represented by Grazia Neri, Italy’s main photographic agency, and Agenzia LUZphoto of Milan. Beside photography, he works in the food-and-wine and tourism field. Between 2010 and 2012 he earns a Travel Agency Technical Director title, a Sommelier diploma with AIS and a Cheese Taster title with ONAF. Through Officine Turistiche, a website offering environmentally friendly wine-and-food itineraries, he also offers photo shooting, websites design, and event management.