Famous specialties
of Sardina

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Carta de musica

Literally, music paper. It's a thin, crisp, circular flatbread. Also called pane carasau by inlanders and pane fresa by coastal denizens.

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Spit roasted meats

Traditionally a whole animal (often suckling pig, baby lamb and wild game) is cooked over aromatic herbs and wood charcoal.

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Panada

Flaky pasta pies typically stuffed with minced meat or eel.

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Pecorino Sardo

Sardinia's most famous ewe's milk cheese. Similar to (and sometimes sold abroad as) Pecorino Romano.

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Malloreddus

Small gnocchi, normally served with a well seasoned tomato sauce.

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Bottarga

Salted mullet or tuna roe is pressed into a firm mass, then thinly sliced. Eaten as an appetizer or used as a flavoring agent for main dishes.

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Burrida

Sardinia's version of the mainland's Burrida fish stew.

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Culingiones

Pouch shaped ravioli. Commonly stuffed with spinach and pecorino cheese.

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Sardinia cuisine  - Page two

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