Top 9 culinary specialities in Cagliari

Sardinia is an open-air museum. This completely autonomous Italian island boasts an extraordinary cultural heritage. As well as being much appreciated for its beauty, Sardinia’s culinary specialities leave no one indifferent. Italy in general is considered to be one of the best cuisines in the world. The simplest things are often the best. The most commonly used ingredients in Italian cuisine are the basics. From simple elements like wheat, Italians know how to take us on a journey with refined, high-quality dishes. Whether for starters, main courses, desserts or wines, Italy knows how to get everyone on the same wavelength. Sardinian cuisine is renowned the world over. It is even part of the Mediterranean diet, which is part of humanity’s intangible cultural heritage.

Sardinian cuisine is enough to make anyone jealous. All the dishes are of unparalleled precision and elegance. Pasta prepared in a thousand and one ways, pizzas galore, cheeses to die for, exceptional wines, Sardinian cuisine is the envy of many.

1- Malloreddus

Malloreddus are the most popular pasta eaten in Sardinia. Also known as gnocchetis because of their shape, malloreddus are generally cooked with a local sauce: Campidanese sauce. It’s made with a tomato sauce and Sardinian sausage. The whole thing is embellished with shavings of pecorino, a famous sheep’s milk cheese also from Sardinia. This delicious meal is mainly served for special occasions such as weddings. It goes very well with a local dry white wine such as Giancu Vermentino di Sardegna.

2- Pecorino

Known the world over, pecorino needs no introduction. This succulent cheese made from sheep’s milk is used in a wide range of dishes. Whether grated or shaved, you can find this cheese on your pizzas, in your pasta and even during an aperitif on a small piece of bread. Its dry texture and tangy flavour are a delight to the palate.

3- Zuppa gallurese

Zuppa gallurese is a tradition from the Gallura region of Sardinia. Its name is misleading: it’s not a soup, but a hearty dish. Once cooked, it looks more like a lasagne. To make it, large slices of stale bread are plunged into a meat broth so that they are thoroughly soaked. Then a dollop of pecorino adds extra flavour to the dish. Repeat this step two or three times before placing in the oven for around thirty minutes. This dish was once eaten by shepherds, who used leftover stale bread to make a hearty dish. Today, this dish is an integral part of Sardinian culture.

4- Culurgiones

Culurgiones are Sardinia’s official ravioli. The dough is made from durum wheat semolina and water. The filling can vary. The traditional recipe calls for a filling of potatoes and pecorino cheese, garlic and mint, often served with a tomato sauce and basil. These ravioli are very elaborate in shape. They are closed in a half-moon shape and beautifully decorated. This meticulous workmanship makes this a festive dish served for special occasions. It is one of the most popular dishes among Italians.

5- Tripe à la Cagliaritana

Cagliaritana tripe is a hearty dish typical of Sardinian cuisine. It’s a stew made with pork tripe, accompanied by tomatoes, onions, mint and local saffron, which is renowned for its quality. Everything is boiled together for a long time. The saffron is added at the end of cooking. Seasoned with grated pecorino cheese, this dish is perfect with a Sardinian red wine.

6- Fregula

Fregula is a type of pasta more akin to couscous. The pasta is shaped into a small ball and made from durum wheat semolina. It is baked in the oven before being served mainly with either broth or clams. It is now possible to find this dish in restaurants accompanied by mushrooms or meat.

7- Seadas

Seadas are THE emblematic dessert of Sardinia. It used to be used as a main course, but the amount of honey now makes it a dessert in its own right. It’s a small pastry made from semolina flour and lard. Once the dough is ready, leave it to rest for around thirty minutes. In the meantime, the pecorino is grated and mixed with lemon zest. This mixture is then placed on the pastry and covered. The whole thing is then fried and covered with honey.

8- Red wine from Sardinia

Sardinian red wine is not the most popular wine in Italy. However, it is becoming very popular and is gradually establishing itself as one of Italy’s exceptional wines. The wine of Is Solinas Carignano del Sulcis Riserva d’Argiolas is highly regarded on the island. Produced near Cagliari, this wine, with its aromas of blackberry, sour cherry and redcurrant jelly, goes perfectly with spicy dishes and fine cheeses.

9- Mirto

To round off a hearty meal, nothing beats a good local digestif. This liqueur is made from Sardinian myrtle, a small berry popular on the island. It’s a drink not to be missed during your stay.