Sardinian Cuisine

Culinary Sardinia: pleasure from Pecorino to porchetta

There can be no doubt that Sardinia is a culinary island. From renowned specialities like the world-famous Pecorino Sardo through freshly caught fish and seafood to traditional specialities like Pane carasau bread – an unbeatable experience to savour with a glass of Cannonau. Enjoy them now!

There can be no doubt that Sardinia is a culinary island. From renowned specialities like the world-famous Pecorino Sardo and top-quality olive oil through freshly caught fish and seafood to traditional specialities like Pane carasau bread – unrivalled pleasure with a glass of the island’s full-bodied red wine, Cannonau. The secret to Sardinian cuisine is simple: here, only fresh, regional and seasonal produce is allowed in the kitchen. 

Pecorino

The classic Sardinian cheese speciality, Pecorino (sheep’s cheese), is now exported all over the world. Real Sardinian Pecorino must not contain any non-typical ingredients like cow’s milk, for instance. The most famous Sardinian cheese is Fiore Sardo – aged, smoked, aromatic and spicy.

Pasta fresca

The typical version are culurgiones – special, crescent-shaped pasta that is usually filled with a potato and mint mixture. Or the irresistible seadas, a huge ravioli filled with ricotta, baked in oil and drizzled with honey. 

Porchetta

Hearty meat on a spit: wild boar is the most typical on the island. 

Sa Buttariga (or bottarga)

These smoked mullet eggs are a real treat. The delicacy is usually served as an appetiser in thin slices in an olive oil marinade. Many Sardinians also garnish their spaghetti with grated bottarga.

Pane Carasau

Crisp-thin and absolutely delicious: Sardinia’s most famous type of bread is aptly named carta da musica (‘music paper’ in English). This traditional shepherd’s bread is dry, wafer thin, durable and light. It consists of round, crispy sheets that are stacked on top of each other. When the shepherds eat it with sugo and egg, it becomes pane frattau.

Carne a Carraxiu

This speciality translates into English as ‘buried meat’. To prepare it, a hole is dug in the ground and a piglet, lamb or calf is placed into it and covered with fragrant myrtle leaves. Finally, firewood is placed on top and the meat below is slowly cooked. A succulent delight for all meat lovers!

Our tip:

For a truly unforgettable experience, head to a cantina sociale, where regional wines and grappa are pressed and sold.

Follow the wine route and gastronomy route to discover the island’s diverse dishes and wines from northern to southern Sardinia.

Want to take Sardinia home to enjoy? You’ll find a high-quality selection under Sardinian products.

Here you will also find a list of the main wineries in Sardinia. We recommend contacting the companies and making an appointment for a visit and wine tasting.