Sardinian Food: Traditional Dishes & Best Ingredients.

Anyone interested in “organic” food will be in their element here, be it naturally free-range meat (don’t miss the gorgeous suckling pig “Porcheddu”) or vegetables (try the heart of the “spiny artichoke” raw with some oil and salt) and fruit taken from the ground or picked that morning.

Quality (olive) oils, cheeses (pecorino, fiore sardo ) and inevitably seasonal pasta dishes (malloreddus/gnochetti) are the key foundations of many meals, whilst on the coast fresh fish dishes (lobster in Alghero and Castelsardo being notable) abound.

It has notable grapes including the Cannonau (red), Vermentino (dry white) and a delicious sweet aperitif wine (Moscato). Purchase these in bottles from the supermarket or like the locals from a local “enoteca”. At the end of your meal typical Sardinian “digestifs” include mirto (red or white) and an aquavita; filuferru.

Restaurants listed in Alghero, Cagliari, Castelsardo, Olbia and other areas.