Sardinia

• Stufato di Capretto

  A rich casserole made from kid goat, artichokes, wine and also egg.

• Su Zimminu

  aka Zuppa alla Maddalenina

  A spicy seafood soup typical for Maddalena archipelago.

• Mediterranean fish

  Pesce Azzurro

  Look for a fish market in any small coast town and buy early in the morning, cook and eat: it's simply fantastic barbecued. The Bottarga (the dried roe of tuna [Bottarga di tonno] in Carloforte or of flathead mullet [Bottarga di muggine] elsewhere) is rather expensive but quite good.

• Fruit and Vegetables

  Many locally-produced fruit and vegetables are very tasty, as they are grown in small farms and are mostly organic; vendors along the roads are a frequent sight. Apart from the usual assortment of typical Mediterranean products (such as eggplants, bell peppers, orange, and grapes), you will also find among others wild asparagus, figs, water-melons, and nuts (hazelnuts, chestnuts, walnuts, almonds). Spices (such as thyme, rosemary, fennel) are found in abundance in the country.

• Pecorino

  Sheep cheese (It. Pecora, sheep) is found everywhere with all degrees of ripeness from fresh to seasoned (the latter being stronger in taste). Sale of Casu marzu (Sard. for rotten cheese) is forbidden; but its production is perfectly legal and it may be found with the help of locals. As usual with this kind of product, precautions must be taken; it is highly recommended to eat it with trusted locals. Goat cheese can also be found.

• Fainé

  Pancakes made of chickpea flour.

• Seada

  (pl. Seadas or Sebadas)

  Typical of Barbagia, is a dessert similar to Ravioli. It has a characteristic filling of fresh cheese and lemon rind, and melts when Seada is cooked. It must be fried and served with honey.

• Sardinian bread and pastries

  There are numerous types of these, with specialties such as Carasau (a type of thin crispy bread), sponge biscuits and almond pastries. What distinguishes Sardinian pastry is the use of pig lard for fat and honey for sugar.

• Torrone

  Sardinian version of nougat with honey instead of sugar, and almonds, hazelnuts, and walnuts (all locally produced); the torrone capital of Sardinia is Tonara (Nuoro province): just going there is worth your time.

Spirits

• Mirto

  An alcoholic drink that's a local speciality. It is made of wine spirit flavoured with the berries of mirto, a local shrub.

• Fil'e ferru

  Another alcoholic local speciality. Its name means "iron wire" because in the 19th century it was clandestinely distilled and hidden in small holes covered with soil. Only a small iron wire came out from the soil, to remember where the bottles were hidden. The original name in Sardinian language is abbardente, that means "blazing water" (Fil'e ferru is in Sardinian too, but it's used more by non Sardinian-speakers).

• Limoncello

  A sweet drink made with lemon rind, usually best served chilled. It is widely produced in locally.