Like a Local: Taste Your Way Through Sardinia

An island in the heart of the Mediterranean, Sardinia’s isolation from mainland Italy has kept its unique characteristics – from its lesser travelled beaches to its own language (Sardo) to its unique cuisine. Although surrounded by sea, many traditional dishes in Sardinia are meat-based, with porceddu – traditional roasted suckling piglet – popular and you’ll find an abundance of sheep’s cheese, pecorino, in many dishes, many of humble origins, yet that doesn’t mean they lack in taste. Discover the authentic flavours of Sardinia with these top must-try local, traditional Sardinian dishes to devour during your next trip.

Culurgiones

Stuffed pasta pieces with origins from the mountainous central east of Sardinia, Culurgionesare hearty parcels filled with mashed potatoes, pecorino cheese, and mint, then finished off with an elaborate seam that makes them look like Asian dumplings. Their name translates to ‘little leather satchels’ and are served with a rich tomato sauce. It’s filling, comfort food at its best and a must-try Sardinian dish.

Malloreddus alla Campidanese

From the southwest of Sardinia and consideredthequintessential Sardinia pasta dish, Malloreddus is often called “gnocchetti sardi” as its appearance is very similar to the potato dumplings yet this recipe is based in semolina. Its small ridges often created using a gnocchi board, help soak up all the sauce – “alla campidanese” – a thick dressing made with pork sausage, herbs like fennel, and rich tomatoes, then finished off with a generous sprinkle of pecorino cheese.

Spaghetti ai Ricci

If you still have room for more pasta and craving a seafood touch, Spaghetti ai Ricci is a fine spaghetti with sea-urchin that you’ll find on menus by the coast. A simple, fresh dish with an intense flavour of the sea with added spice from garlic and chilli lightly pan fried and then tossed with sea urchin at the last minute before serving. Often finished with a squeeze of lemon and fresh parsley.

Zuppa Gallurese

This northern Sardinian dish is more a casserole than a soup with layers of bread – often day-old or made with the traditional flatbread, pane carasau – topped with pecorino cheese and baked in a meat broth. The result – a pudding-style dish that is ideal in the cooler seasons.

Fregola

Small balls made of semolina flour, like pearl couscous, Fregola is often toasted before being cooked in a sauce and frequently added to a liquid broth to create a risotto-like dish. Fregola is served with a number of sauces, from vegetable version to seafood with fresh clams and prawns in a light saffron broth.

Seadas

Where sweet and savoury Sardinia meet in the perfect parcels. A traditional Sardinian dessert, fried dough pastry made with semolina flour filled with soft pecorino cheese then lightly fried and drizzled with Corbezzolo honey (not sugar), made from the flowers of the strawberry tree. The contrast of crunch, the soft filling, and the salty cheese against the sweet honey make it unique, but delicious, Sardinian treat.

Finish with Mirto

This famous Sardinian liqueur is made of myrtle berries (like blueberries), sipped at the end of a meal, and considered a refreshing drink to aid digestion. The counterpart to limoncello in Amalfi or gappa in Tuscany, its Sardinian roots and sweet yet strong flavour make it a must to try when travelling in Sardinia.

To learn more about Sardinia, check out our guide to the best beaches in Costa Smeralda and the best outdoor activities in the region.

If you are planning your next holiday in Italy, check out our portfolio of luxury villa rentals in Sardinia.