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.

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.

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.

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).

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.