Food in Sardinia: a practical guide to choosing the right dishes on your holiday
There is no single Sardinian cuisine. Different parts of the island have developed their own culinary traditions, almost as if you were travelling through different regions of an entire country. If you are staying in Porto Taverna, you will mainly come across Gallurese specialities, alongside dishes that are popular throughout Sardinia.
Save this guide for your holiday. It will help you understand what you are ordering, which local dishes are worth looking for in Gallura, and which Sardinian specialities you should try at least once.
Before you order: three things to know about Sardinian cuisine
Not every "typical Sardinian dish" is found everywhere
Food in Sardinia varies greatly from one area to another. Some dishes belong to specific regions: Zuppa Gallurese is typical of Gallura, Culurgiones come from Ogliastra, Malloreddus are associated with Campidano, while Fregula has its roots mainly in southern Sardinia. Don’t expect to find every speciality on the same menu: often, the best choice is the dish that belongs to the area you are visiting.
Ask whether the dish is homemade
Many restaurants and agriturismi still prepare their own fresh pasta, bread and traditional desserts. Asking whether a dish is homemade is well worth it, especially for ravioli, Li Chjusoni, Seadas and other local specialities.
Take your time
Sardinian cuisine has its roots in rural and pastoral traditions, so many dishes are generous and filling. A first course is often substantial enough to be a meal on its own, particularly if you have already shared a starter. If you would like to try several dishes, consider sharing a few plates rather than ordering both a first and a main course.
If you are staying in Gallura, start with these dishes
Zuppa Gallurese / Suppa Cuata
Zuppa Gallurese (also known as Suppa Cuata) is one of Gallura’s signature dishes. Despite its name, it is not a soup. It is made by layering bread, meat broth and cheese, then baking everything until the inside is soft and the top is lightly golden.
Tip: Choose it if you would like to try one of Gallura’s most traditional recipes. It is a hearty dish and ideal for sharing if you have already ordered starters or plan to try other courses.
Li Chjusoni
Li Chjusoni are a traditional fresh pasta from Gallura, made with durum wheat semolina and water. Compared with the better-known Malloreddus, they are larger and have a distinctive chequered surface, created by rolling the dough over the back of a grater rather than a ridged board or woven basket. They are traditionally served with tomato sauce, meat ragù or sausage.
What many visitors know simply as "Sardinian gnocchetti" actually includes several regional varieties. Depending on where you are on the island, you may also find names such as Cigiones, Ciciones or Ciocioneddos around Sassari, Macarones Caidos in Logudoro, Macarones Cravaos in the Nuoro area, Malloreddus or Malladeddus in Campidano, and Cassulli on the island of San Pietro (Carloforte).
Puligioni / Ravioli galluresi
Puligioni are the traditional ravioli of Gallura. On restaurant menus they may also appear as Pulicioni, Buldzoni or simply as Gallurese ravioli. The filling combines fresh ricotta with lemon zest, giving them a lighter, more fragrant flavour than many other Italian stuffed pastas. They are usually served with a simple tomato sauce, which allows the filling to remain the main feature of the dish.
Seadas (Sebadas)
Seadas, also known in some parts of Sardinia as Sebadas, are one of the island’s best-known desserts. They are made with pasta violata, a pastry prepared with semolina flour and lard, lightly scented with lemon or orange zest, and filled with fresh acidified pecorino cheese. They are traditionally served warm with honey. In Barbagia, bitter strawberry tree honey is a common choice, while at our boutique hotel we serve them with lavender honey.
Papassini
Papassini are among Sardinia’s best-loved traditional biscuits. They are closely associated with All Saints’ Day, although today they can be found in artisan bakeries for much of the year. The dough usually contains raisins, almonds, walnuts and citrus zest, with recipes varying considerably from one part of the island to another. In Gallura they are often diamond-shaped and remain one of the area's most characteristic traditional sweets.
Other traditional sweets you may come across in Gallura
Acciuleddi: Twisted fried pastries, usually coated with honey.
Casgiatini: Small pastries filled with fresh cheese or ricotta. In other parts of Sardinia you may find very similar pastries under different names, such as Casadinas or Pardulas. The recipe varies slightly from one local tradition to another.
Cucciuleddi: Traditional Gallurese pastries, often filled with honey, dried fruit or saba (cooked grape must).
Mazza Frissa: A traditional preparation made with fresh cream and semolina, served either sweet or savoury.
Mindulati: Traditional Gallurese almond sweets.
Pani e Saba: A traditional Sardinian cake made with saba (cooked grape must), dried fruit and nuts.
Sardinian food glossary (to help you read local menus)
| Name | Course | What it is | Where you will find it |
|---|---|---|---|
| Amaretti sardi | Dessert | Almond biscuits, crisp on the outside and soft inside. | Throughout Sardinia |
| Bianchini | Dessert | Meringue biscuits made with almonds. | Throughout Sardiniaa |
| Bottarga | Product / condiment | Salted and cured grey mullet roe. | Cabras and the west coast |
| Cordedda | Main course | Lamb offal wrapped together and roasted on a spit. | Central Sardinia |
| Cordula | Main course | Braided lamb intestines, roasted or slowly stewed. | Barbagia / pastoral tradition |
| Culurgiones | First course | Stuffed pasta filled with potato, Pecorino cheese and mint. | Ogliastra |
| Fregula | First course | Small toasted semolina pasta, similar to tiny couscous. | Originally from southern Sardinia, now found across the island |
| Maccarrones de busa | First course | Long fresh pasta shaped around a thin metal needle. | Barbagia |
| Malloreddus | First course | Small ridged semolina pasta, traditionally served with sausage sauce. | Campidano, now widespread |
| Panada | One-course meal | A pastry filled with meat, eel or vegetables. | Assemini and Oschiri, with local variations |
| Pane frattau | One-course meal | Pane carasau softened in broth, layered with tomato sauce, Pecorino cheese and egg. | Barbagia / central Sardinia |
| Pane guttiau | Starter / side dish | Pane carasau brushed with extra virgin olive oil, sprinkled with salt and briefly baked. | Originally from Barbagia, now found across Sardinia |
| Pecora in cappotto | Main course | Boiled mutton served with potatoes, onions and herbs. | Central Sardinia |
| Porceddu | Main course | Slow-roasted suckling pig cooked on a spit. | Throughout Sardinia |
| Su Filindeu | First course | Extremely thin handmade pasta served in sheep broth with Pecorino cheese. | Nuoro / Barbagia |
And finally... Pompìa!
One of Sardinia’s most unusual local products
Among the most unusual products you may come across during your holiday in Sardinia is Sa Pompìa, one of the world’s rarest citrus fruits. Endemic to the island, it is now cultivated mainly around Siniscola (about 40 minutes from Porto Taverna) and is protected by the Slow Food Presidium. Unlike lemons or oranges, it is far too bitter to be eaten fresh and is instead used in a number of traditional recipes from the Baronia area.
The best-known preparation is Pompìa Intrea, in which the whole fruit is slowly candied and cooked in honey. The peel is also used to make s’Aranzada de Pompìa, a traditional sweet prepared with almonds. Pompìa is also used to produce preserves and a distinctive liqueur, both of which can easily be found in local delicatessens and shops selling traditional Sardinian products.
This guide introduces some of the best-known dishes of Sardinian cuisine, but if you would like advice during your stay on what to order, where to try a local speciality or which wine to pair with your meal, we will be happy to help. If you prefer to stay at the hotel, our Wine Bar L’Isola dei Sapori offers a selection of local products for tasting, together with our Sardinian Club Sandwich, inspired by the flavours of traditional Sardinian cuisine.