Sardinia cuisine is incredibly rich in variety thanks to ancient recipes handed down from generation to generation. Typical products and culinary traditions vary considerably according to the area, and the ingredients of the Sardinian cuisine, healthy and natural, are the best example of the mediterranean flavours. Sardinian hand-produced cold meats, especially hams and sausages from Barbagia, are exquisite. Sardinian tradition boasts a wealth of first courses and various types of pasta, both dried and fresh. The base ingredient is always durum wheat semolina, used to prepare the famous malloreddus, fregola, culurgiones (Ogliastra typical meal with potato, mint, or cheese filling), and ravioli with ricotta cheese fillings (in Gallura ravioli are often filled with orange too, which gives them a unique bittersweet taste). There are also many types of traditional breads: in addition to the best known carasau, also pistoccu, civraxiu, and spianate are to be mentioned. Of the meat dishes the most characteristic are suckling pig, spit-roast lamb or goat, roasted and flavoured using different types of wood which lend the meat different aromas. Boiled mutton with various vegetables is well known and appreciated too. The rich Sardinian waters offer a huge variety of fish, shellfish and crustaceans. Fish is caught and cooked with natural and not too flavoured ingredients, not to spoil its taste.
Sardinia has always been considered the symbol of a pastoral civilization; the raising of goats and cattle represents the most important economic activity, from which come different kinds of wonderful cheeses. Among the best we can mention the Pecorino Sardo, a quality cheese. Traditional Sardinian cake-making is extremely varied and there are many different types of products, predominantly dry, which are prepared for different occasions and festivities. Sardinia also boasts a long wine-making tradition, being the wines produced on the island of a very high quality. The best-known are Cannonau, Vermentino, Vermentino di Gallura (the only one to which the DOCg prize is conferred), Carignano, Monica, and Malvasia. The liquors made with a mixture of alcohol and various plants spread throughout the island are also of a high quality and very tasteful indeed. The most famous is Mirto, but Sardinian Filu’e ferru, a typical spirit often spiced with honey, licorice and other flavours, is also becoming increasingly well-known.
