Eat in South Sardinia

Food is unbelievable here. This is a one of the culinary destination where you want to budget the restaurants bills in before you set off for your trip. And it’s worth every penny. From Buttariga (Bottarga in Italian, smoked mullet caviar) to Pane Carasau (also known as Carta di Musica, the music paper – a dry, light and extremely thin shepherd’s bread with lovely grainy texture) – this is a gastronomy heaven where you can find local cuisines at their family best. Eating out here is a must and ordering a house wine where you dine is a definite yes yes as every Sardinian takes their food seriously.

After all, this is where a good bit of tradition still exist with everything hand-made and recipes passed on from grandma’s grandma using everything produced naturally from the island. There are many ways to explore this beautiful island of food heaven. You can get into the world of “Slow Food” and take a culinary tour around the island with your hit list. Follow the Micheline Guide and give your own stars to match. And if you are a wine lover, why not take a vineyard tour around Sardinia and discover the world of Cannonau at its origin. Or just simply follow your instincts, as you won’t be disappointed.

Here are few of the heavenly finds from our own adventure to the south side of the island to get your mouth watering.

Cagliari

Sardinian cuisine varies from town to town but here are some of the most famous and widely loved dishes you can begin with.

Cannonau di Sardegna – red wine from Sardinia made from Cannonau, the local name for the Grenache – one of Sardinia’s most successful wine grapesSu Porcheddu – spit-roasted suckling pig
Sa Cordula – lamb intestines tied into an intricate braid of bowels
Malloreddus – ridged shell shaped pasta made of semolina and saffron
Bottariga (Bottarga in Italian) – salt cured fish roe, either tuna or mullet, shaved on top or sliced thinly
Spaghittus cun cancioffa e bottariga – spaghetti dressed with salted, bottariga (dried fish eggs of tuna or mullet) and artichokes
Fregola – small balls of handmade semolina pasta
Culurgiones – look like ravioli but stuffed with potatoes and mint