Sardinian cuisine
TOP-5 defining dishes

of sublime Sardinia
Sardinian cuisine is very similar to the way it was
many centuries ago. Sardinia delicious specialities,
based on simple and genuine ingredients,
with strong yet delicate flavours, never fail to amaze you.
Food tells the story of a territory: very few places in the world can boast food is as authentic as that in Sardinia. People live longer in Sardinia because they eat better!
Ksenia Forte
Founder of Italia Per Famiglie
Pardulas
Perfect for breakfast, though entirely acceptable any time of day, these small pies are filled with a mix of ricotta, saffron, and lemon, bound by a thin collar of crisp puff pastry. Originally an Easter dessert, they're now found year-round at almost any local bakery. Keep an eye out for an equally tasty variation called casadinas, made with young pecorino sardo instead of ricotta.

Where to get it: Biscottificio Collu (Via Roma, 20 09026 San Sperate, Cagliari).
Fregula
Fregula is a unique variety of Sardinian pasta that's similar to couscous and traditionally made by hand using a sort of sieve, called a scivedda, which divides the dough into small pellets.

The preparation is similar to risotto, and you'll most often find it heaped with small flavorful Sardinian clams and a little (or large) sprinkle of bottarga to finish. Pair it with a glass of nuragus or vermentino.

Where to get it: Sa Cardiga e Su Schironi
(Localita' La Maddalena Spiaggia, Capoterra, CA 09012).
Roasted suckling pig
(Porcetto arrosto)
Sardinian cuisine features many dishes that hinge on the island's pastoral tradition.
Shepherds would roast a small suckling pig in an earthen pit piled with wild-growing aromatics like myrtle and rosemary, but these days, it is more popular to prepare the pig spit-roasted for about seven hours to soften the meat and crisp the skin. Once roasted, it is covered with myrtle leaves and served slightly warm or at room temperature.

Where to get it: Su Gologone (Gologone, 08025, Oliena NU).
Seadas (or sebadas)
When is time for dessert, order this giant, deep-fried semolina dumpling filled with fresh sour pecorino cheese and lemon zest, traditionally served with bitter miele amaro (also known as corbezzolo, or arbutus' honey).


Where to get it: Saseada - Sebaderia Artigianale (Via Porto Scalas, 25, 09124 Cagliari, CA).

Pane Carasau
The traditional ultrathin, crispy bread is a specialty of the island's mountainous area. It's made (traditionally by women) with hard wheat bran, water, salt, and yeast and gets double-baked at super-high temperatures (840 or 900 degrees Fahrenheit). During the first stage of the preparation, the bread puffs up like a balloon and is cut into multiple delicate disks; then, it's baked again. Pane Guttiau is a version seasoned with local olive oil and salt.

Where to get it: Panificio Soru (Via Orofole, 4, 08020 Ovodda NU).
The first thing to know about traveling to Sardinia is that one trip is not going to cut it. Visitors tend to underestimate how much there is to take in on this 9,300-square-mile island just west of the Italian peninsula.
Ksenia Forte
Founder of Italia Per Famiglie
And then there's the food. Distinct from Italian cooking, the Sardinian culinary canon is vast, with regional styles that vary by landscape. In the mountains and inland areas, meals revolve around meat and cheese; along the coasts and on the smaller peripheral islands, it's all about seafood — oceanic delicacies like mullet bottarga in Cabras or tuna ventresca in Carloforte.

In short, incredible eating is everywhere here!
Discover Sardinia with us!

From July 17 to July 31. Summer camp Italia Per Famiglie for children from 5 to 15 years old and their parents. Accommodation in 4s and 5s hotels. Surfing and active recreation in the morning, excursions and master classes in the afternoon.

SURF-CAMP ON THE ISLAND OF SARDINIA
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KSENIYA FORTE
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Phone: +39 393 917 3023
E-mail: info@fortini.online