Food of Sardegna, Italy: 7 Signature Dishes

Traditional food of Sardegna: 7 dishes

Pane carasau · Bread & pastry · Barbagia (Sardinia)
Pane carasau is a very thin, crisp flatbread from Sardinia.
Culurgiones · Noodles & pasta · Ogliastra (Sardinia)
Culurgiones are Sardinian filled pasta, closed with a distinctive pleat that looks like an ear of wheat.
Porceddu · Main dish · Sardinia
Porceddu is suckling pig roasted slowly on a spit over a fire of aromatic woods such as myrtle, juniper and olive, until the skin is crisp.
Seadas sebadas · Dessert · Barbagia (Sardinia)
Seadas, or sebadas, are large Sardinian pastries: two discs of thin dough filled with fresh, slightly sour sheep's or cow's milk cheese and lemon zest, deep fried and covered with warm honey, often bitter corbezzolo honey from the strawberry tree.
Fregula con arselle fregula cun cocciula · Noodles & pasta · Cagliari
Fregula is a Sardinian pasta of small balls of durum semolina, rolled by hand in a large terracotta bowl, dried and then toasted in the oven, which gives it a nutty taste.
Malloreddus · Noodles & pasta · Campidano (Sardinia)
Malloreddus are small ridged gnocchi of durum semolina from Sardinia, often flavoured with saffron, which grows in the area of San Gavino Monreale.
Bottarga di Cabras butàriga · Snack · Cabras (Sardinia)
Bottarga is the salted, pressed and dried roe of grey mullet.