In a country that values pleasure and on an island whose nature offers so much goodness, it is easy to eat well. While Sardinian hospitality is evident in many restaurants, it is important to identify true gems: the cuisine is slowly but surely creatively evolving from the 'home cooking' of some restaurants and trattorias, yet at the same time it impresses with its simplicity Anyone who has ever eaten beans and mint from the home garden with still-warm ricotta cheese knows that is isn’t only filling but incredibly delicious.

While Sardinia is known for its crystal-clear sea, its food also deserves a place of honor among the delights of Italian cuisine. Sardinian cuisine keeps ancient traditions alive that have remained 'pure'. (Since being an island, they have not been able to mix as much with neighboring ones)

Certain recipes’ origins are unknown, partly because they have been jealously handed down from mother to daughter for generations on end. Just like anywhere in Italy, one can eat well almost everywhere here. But there are some things that one shouldn’t pass on trying, especially if it is the first time in Sardinia.

Pan Carasau

It is also called “music paper” due to its thinness and crunchiness. It used to be baked in the oven at home once a month or so. On this occasion, the family would gather together as more hands were needed for this work. Two or three families would get together and they would use the occasion to prepare a provision for everyone. The men were also involved. The alarm clock used to be set for 4 o'clock as the dough had to be kneaded by hand and the wood-fired oven had to be lit. It was the women who rolled out the dough and baked the bread... twice. Twice, because the characteristic crunchiness of this bread comes from the double baking. This bread is still made by some families for their own consumption, but there are now several bakeries specialising in making pan carasau. You can find it in almost all Sardinian farmhouses and restaurants, and it can be eaten as it is, but also baked again with oil and salt, called pane guttiau. It can also be used wet (it becomes like a piece of cloth), to wrap aubergines alla parmigiana or a piece of cheese. Some agriturismi offer it wet and seasoned with tomato sauce, pecorino cheese and eggs, the typical pane frattau.

Pecorino cheese

Pecorino cheese is also found in other regions of Italy. Its more famous "cousin", pecorino romano, was created by Sardinian shepherds who moved to Lazio and Tuscany to produce cheese. Unfortunately for them, they did not think about registering a trademark. Pecorino is a cheese that today is produced by all dairies in Sardinia, but there are still some shepherds who produce it for personal consumption and are willing to sell it or give away a few wheels. It is a very tasty cheese, which can be enjoyed either fresh, melted on the hearth grill (mainly in winter) and eaten with pan carasau. It is used to season various first courses in Sardinian cuisine and is usually brought to the table at the end of a meal.

Bottarga

Bottarga are dried fish eggs (usually mullet or tuna) and is considered a delicacy. It can be eaten in different ways: As an appetizer, sliced together with artichokes or celery and cherry tomatoes, all dressed with excellent olive oil. Its most common use is on spaghetti. In Sardinia, the largest production is in Cabras, in the Oristano area, but it has now become a dish that can be found all over Sardinia.

Fregola

Fregola is a pasta speciality typical to southern Sardinia. Its peculiarity is that more than a pasta, it looks like grains of wheat. Today, some Sardinian pasta factories produce excellent quality fregola, but its origins tell of women sprinkling water on the work table covered with flour and that the drops of water, after "moving" them gently with their fingers, formed the original non-uniform balls characteristic of fregola. The most common and popular combination is with clams or seafood.

Malloreddus

Malloreddus is a typical pasta format from Campidano. Nowadays it too is produced by several pasta factories (including Barilla), but it originates from the handmade ones made by Sardinian housewives who used to strings with the pasta and then used both thumbs to cut small curved pieces in a shape similar to gnocchi or orecchiette. They have become the typical Sardinian pasta and are offered in almost all Sardinian farmhouses. Malloreddus can be dressed in various ways, but it is best with a red meat sauce - perhaps wild boar - and plenty of grated pecorino cheese.

Seadas

The Sardinian sweet. This speciality has different names depending on which part of Sardinia you find yourself in. It can be seada, sevadas, or sebadas or else. Seadas are a delicacy that few can resist. With time, popular variations have entered Sardinias culinary landscae; one of my favorites being seada filled with ricotta and orange zest.