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Food and Wine
Intense flavors, delicate odours, a visual delight
Sardinia's traditional meat dishes are suckling pigs, lambs or kids roasted on skewers. Those who are looking for even newer flavours can try sa cordula, lamb baked in the oven or browned, and sanguinaccio, a blood sausage made with pig's intestine and filled with the animal's blood, raisins and sugar, pot-roasted or barbecued.
As regards seafood, Sardinians prefer barbecued fish (giltheads, striped bream, sea bass, red mullet, grey mullet and eels), while lobsters, crayfish, small squid and clams are used to make pasta sauces and risottos. From the island's sheep breeding tradition come different kinds of cheeses, the production of which now takes place in cheese factories. Among the best-known are fiore sardo (or pecorino sardo), a hard cheese made from whole fresh ewe's milk curdled with lamb or kid rennet; pecorino romano made with cooked ewe's milk and lamb's rennet which is compact and sharp; dolce sardo, a soft cheese made from cow's milk. Quite unique is su casu marzu (literally "rotten cheese"): on the inside of the cheese, small white worms hatch and feed on the cheese. In time, the cheese becomes a delicate but spicy cream.