The whole of Sardinia boasts an exceptionally fine and varied cuisine and each region is characterised by its local specialities, prepared according to ancient traditions with the very freshest local ingredients.

The region boasts a variety of Pane types:

• Su chibarzu
  the most common bread, baked in a large loaf.
  
  
• Is coccoas
  bread made with hard wheat bran, with a hard, golden crust.
  
  
• La spianata di Ozieri
  made with bran, lard, sugar, yeast and water.
  
  
• Il pane carasau
  wafer-thin, round sheets of bread.
  
  
• Pani guttiau
  a drop of olive oil and a pinch of salt are spread on the pane carasau, which is then heated in the oven.
  
  
• Su succu istivadu
  a speciality from the Logudoro area. Bread made with hard wheat bran with lard and butter made from sheep's milk.
  

First Courses

• Pani frattau
  layers of pane carasau, soaked in stock and served with tomatoes, parmesan and a poached egg. Served hot.
  
  
• La favata
  soup with broad beans, dry Sardinian sausage, cabbage, bacon fat and pig's head, seasoned with aromatic spices.
  
  
• La cavolata
  cauliflower, smoked bacon, white onions, extra virgin olive oil.
  
  
• Maccarones al sugo di aragosta
  speciality pasta in lobster sauce.
  
  
• Spaghetti al nero di seppia, alla bottarga, agli scampi
  served with cuttlefish ink sauce, bottarga (dried fish roe) or a prawn sauce.
  
  
• Pasta al sugo algherese
  in a typical sauce from Alghero with clams, extra virgin olive oil, garlic, green olives, capers, white wine, parsley, salt and pepper
  
  
• Risotto with cuttlefish ink sauce
  
  
• Catalan style fish soup.
  

Main Dishes

• Maialetto e agnello allo spiedo
  Spit roast piglet or lamb.
  
  
• Bistecche di cavallo e di asinello alla griglia
  Grilled horse meat or donkey meat steaks.
  
  
• Lo zimino
  Barbecued calf intestines.
  
  
• Paella alla catalana
  peppers, aubergines, fresh Sardinian sausage, chicken, extra virgin olive oil, onions, peas, mussels, clams, white wine, saffron, stock.
  
  
• Giogaminudda - Monzette - Coccoiddu
  various types of snails, served with tomatoes, in a green sauce, sautéed or baked in the oven.
  
  
• Fidigheglia a S'Ardaresa
  lamb's intestines prepared with onions, garlic, parsley, bay leaves and white wine vinegar.
  
  
• Lamb's hooves with tomatoes
  The hooves are boiled and then seasoned with tomatoes, onions and extra virgin olive oil.
  
  
• Melanzane alla sassarese
  aubergines prepared in "Sassari" style - baked in the oven with olive oil, garlic and basil.
  
  
• Sa cordula con piselli
  lamb's intestines sautéed with peas.

  Sardinian cuisine also boasts an exceptional selection of fish dishes.
  Besides the many speciality dishes of lightly fried or grilled fish, visitors must sample:

• Aragosta alla catalana
  Catalan style lobster. After the lobster is boiled, it is served with fresh tomatoes and onions.

• Squid
  stuffed with garlic, parsley, anchovies, breadcrumbs and extra virgin olive oil.

• Granseola alla bosana
  whole crabs stuffed with onions, boiled potatoes and extra virgin olive oil.
  
  
• Moscardini
  very small meatballs in tomato sauce.
  

Cheeses

The whole island boasts an impressive selection of cheeses and the region of Alghero is no exception: pecorino sardo dolce D.O.P., fiore sardo, pecorino pepato, semicotto and ricotta; as well as provole, soft cheese made from cow's milk and goat's milk cheese

Desserts

• Casadinas
  parcels stuffed with fresh 'pecorino' (sheep's cheese), saffron, vanilla and lemon rind.
  
  
• Copulettas
  meringues filled with marmalade, wort, honey and almonds, covered in a thin layer of icing.
  
  
• Pane e' sapa
  traditional dessert made with concentrated wort (sapa).
  
  
• Papassini
  rhomboid-shaped biscuits made with walnuts, almonds and sultanas (papassa).
  
  
• Pistoccos
  biscuits traditionally served with coffee at parties.
  
  
• Seadas
  lightly fried pastries filled with fresh cheese, covered in honey.
  
  
• Sospiri di Ozieri
  small balls made from a mixture of almonds, sugar, lemon and orange flower essence, wrapped in colourful sugar paper.
  
  
• Tiliccas
  a typical biscuit from Logudoro, made from a sheet of pastry filled with honey and sweet almonds.