The Sardinian cuisine is simple and good and varied. From north to south - every region has its own specialties. The most famous fish dishes are for example the fish soup "Cassola", spaghetti with clam and bottarga or with sea urchins, as well as the octopus salad. In the area of Oristano, eels are prepared in a very special way. As typical in Italy, there is also a distinctive food culture in Sardinia. No Sarde leaves the restaurant, without having enjoyed several courses.

Here are some of the famous primi piatti (first course), which you should definitely try:

• I malloreddus: small gnocchi in tomato sauce with Salsiccia (Sardinian sausage)
• I culurgiones: Dumplings stuffed with potatoes, fresh cheese or ricotta and fresh mint
• La Fregula: small round noodles used as a base for soups and for seafood dishes
• La zuppa gallurese is a breadbake typical of the Gallura region. This can also be found, in modified versions, in other regions of Sardinia.

It is a casserole of 1-2 days old slices of bread, which are dipped in broth. Refined with typical Sardinian cheese, parsley and other spices, this dish is baked in the oven for about an hour.

• Pane frattau: Pane Carasau (very thin and crunchy bread) soaked in meat broth and layered with pecorino and tomato sauce. At the end eggs are added.

Perhaps the first dish you think of when talking about sardines is Porcetto arrosto.

It is suckling pig fried on a skewer with the aroma of mirto twigs. In the same way lambs are prepared.

Another dish that is fried on a skewer is the Rivea, which is not for everyone's taste. This is offal of the lamb or goat that are wrapped together with bacon in the peritoneum and roasted over an open fire.