
![]()
![]()
![]()
Great Peasant Dishes of the World
Site map
About me and my credentials
About my website
Reader testimonials
Email me your opinion
![]()
The cuisine of Sardinia is the most distinctive of Italy's regional cuisines, mainly due to the island's geographic isolation from Italy's mainland.
Literally, music paper. It's a thin, crisp, circular flatbread. Also called pane carasau by inlanders and pane fresa by coastal denizens.
Traditionally a whole animal (often suckling pig, baby lamb and wild game) is cooked over aromatic herbs and wood charcoal.
Flaky pasta pies typically stuffed with minced meat or eel.
Sardinia's most famous ewe's milk cheese. Similar to (and sometimes sold abroad as) Pecorino Romano.
Small gnocchi, normally served with a well seasoned tomato sauce.
Salted mullet or tuna roe is pressed into a firm mass, then thinly sliced. Eaten as an appetizer or used as a flavoring agent for main dishes.
Sardinia's version of the mainland's Burrida fish stew.
Pouch shaped ravioli. Commonly stuffed with spinach and pecorino cheese.
Famous
beverages
Best
city for gourmets
Italian
cuisine for home page
![]()
![]()



![]()
Italian Government Tourist Board

sponsored ad

Explore my
candid country, region
and other travel guides
Click links for tips & insights
WONDERS OF ... | WONDERS OF ... | CRUISE GUIDES | WORLD'S TOP WONDERS | OTHER TIPS & INSIGHTS |
|
| |||
SPECIAL TOPICS | MORE | |||
|
| |||
|
| |||
|
|
| ||
|
|
| ||
|
|
| ||
|
|
|
|