What to eat on holiday in Sardinia? 10 dishes not to be missed

Summer, holiday time... and Sardinia is always one of the most popular destinations. White sands, crystal-clear water, inland areas with surprising colours and scents, an enviable variety of landscapes. But Sardinia is much more than that: it is a rich food and wine culture, unique raw materials and ancient traditions. It would be a real shame to spend your holidays on the island and not enjoy this wealth. From the famous Sardinian suckling pig to the fregola with clams, from the Seadas to the Culurgiones, there are many unmissable delicacies. Here are our recommendations for the taste experience you cannot miss if you come on holiday to Sardinia.

Culurgiones from Ogliastra

Culurgiones (o Culurgionis) are a first course that cannot miss in the list of Sardinian products that you must try at least once. They are handmade ravioli with a durum wheat semolina pasta and a tasty filling of potatoes and pecorino cheese, with the addition of fresh chopped peppermint and a light garlic flavouring. Their characteristic  shape and classic ear-shaped closureare the distinctive features that make Culurgiones recognisable. Originating in Ogliastra, in the central-eastern part of the island, they are prepared with Pecorino cheese (in some villages one or two days fresh, in others left to sour slightly) and red potatoes cooked by boiling. The secret to make them even better? The addition of extra virgin olive oil in which garlic has been previously browned. A delicacy that is dressed with a light tomato and basil sauce and a further sprinkling of grated Sardinian Pecorino cheese. Not exactly an ideal dish for summer temperatures, but it is definitely worth trying, especially if prepared in the traditional way in its area of origin! Since 2016, i Culurgionis from Ogliastra have been protected by the  PGI (Typical Geographical Indication) label.

Roast Sardinian suckling pig (don't call it Porceddu!)

One of the symbols of the Sardinian culinary tradition, the roast suckling pig is a speciality known outside Sardinia as 'porceddu', a name not loved by the Sardinians, who call it in many other ways: procceddu, porcetto, porcheddu, pocheddu, polcheddu... It is a suckling pig aged between 30 and 45 days and weighing between 5 and 9 kg. The roast suckling pig is the best expression of the Sardinian roasting tradition. The methods of preparation of this speciality vary from area to area, but the secret seems to be vertical cooking for a long time: from 3½ to 5 hours depending on the weight. The meat of the Sardinian suckling pig is tender and moist, its thin layer of fat makes it tasty and the crispy rind completes this perfect harmony of flavours. The beauty of this dish is that it needs no additions. No special spices or marinades are needed, just salt (when cooked). It is often seasoned with myrtle leaves. 

PDO Fiore Sardo cheese

The right combination of spicy, salty and sweet, the hard texture of its paste and an intense aroma of sheep's milk. Fiore Sardo cheese is one of the most famous treasures of Sardinian gastronomy. An excellence protected by the PDO label, an ancient product that takes its name from the chestnut wood moulds used until recently, on the bottom of which a flower was carved. Fiore sardo is not the usual pecorino cheese, it is much more! Enjoy it grated or in combination with Sardinian honeys and jams and we guarantee you will become addicted to it. Don't worry, when you get back from your holidays you can buy it online! PDO Fiore Sardo Janas food Mullet roe Mullet roe was recently featured in our magazine, but it is worth including it in this list. Sliced and dressed with extra-virgin olive oil, added to tasty salads or grated over pasta with a glass of cold Vermentino wine, it will give you an unforgettable taste of the sea. Seadas Sweet caskets of fried dough and a stringy filling of sheep's cheese flavoured with lemon and/or orange peel. A veil of honey after cooking sweetens the whole thing, creating an incredible contrast. These are Seadas, or Sebadas. Shall we add anything else to convince you to try them?

Fregola with clams

Fregula (or Fregola) is a typical Sardinian pasta format. Small irregular spheres of durum wheat semolina pasta that are toasted and take on a beautiful amber colour. It is prepared in many ways, but the most famous is Fregola with clams. A dish that is presented dry or as a soup, with saffron or a tomato sauce. In all cases, it is a recipe not to be missed if you come on holiday to Sardinia. And if you don't get a chance to try it, why not prepare it at home? Check out our Chef's recipe for Fregola with seafood and Botargo!

Malloreddus

Malloreddus are small pasta dumplings (but don't call them dumplings in front of a Sardinian!) about 2 cm long. Their name literally means 'little bull' in Campidanese Sardinian dialect. They are often served with a fresh sausage ragout flavoured with saffron.

Carasau bread and guttiau bread

Carasau and guttiau breads need no introduction. The undisputed stars of Sardinian tables, they are crispy sheets of bread made from durum wheat semolina (the difference between the two is that pane guttiau is seasoned with oil and salt). This type of bread originated as a solution to the need for a long-life product in the pastoral world. Carasau and guttiau breads are excellent in combination with other traditional Sardinian products, to spread vegetable and cheese creams, to accompany botargo and Sardinian salami or as an ingredient in dishes such as frattau bread (another recipe to try!) or lasagne. Typical Sardinian sweets In this case choosing just one is really difficult: the Sardinian pastry tradition is really important. Macaroons, pardulas,  papassini, Sardinian savoyards, aranzada, nougat… a triumph of taste given by the combination of the ingredients most commonly used to make these products: almonds, honey, sultanas, citrus peel, saffron. A tray of mixed sweets at the end of the meal, served with vernaccia or myrtle liqueur, is a must!

Myrtle liqueur

Speaking of myrtle, this is another must-have product. Served chilled, it is an excellent digestive, a worthy end to any meal in Sardinia. It is made from the myrtle berries, a Mediterranean vegetation shrub that is widespread on the island. The fragrant berries are left to macerate in alcohol for 40 days and then filtered; a syrup of water and sugar is added and then bottled. After 1-2 months you can enjoy this excellent blue-violet liqueur.

The products we have listed are just a selection of a very wide variety of foods to try if you come on holiday to Sardinia. In addition to these gastronomic tips, we would like to give you one more suggestion: to experience in the best way the island of centenarians, try to explore not only the beaches that make the region so famous, but also the hinterland. Discover the traditions and customs of the small villages, immerse yourself in a culture as rich as the Sardinian one. It will be a memorable holiday!