Bread

• Pane lu coccu
  bread made without yeast and baked in loaves. Served warm, it is ideal with gnocchi, ravioli and sausage.
  
  
• Pane carasau
  wafer-thin bread, also known as 'music paper'. It is made from a dough of flour and bran, which is kneaded then left to rise. It is baked twice and keeps for a long time without going stale. For this reason it has always been the bread used by shepherds tending their flocks far from home.

First courses

• La suppa cuata
  one of the most typical dishes from the Gallura region and also one of the favourites among tourists. It is made from stale bread, which is sliced and placed in layers with freshly grated cheese, nutmeg and parsley. It is then covered with lamb stock and baked in the oven.
  
  
• Li pulicioni
  crescent-shaped ravioli, stuffed with ricotta cheese and grated lemon rind, served with a tomato sauce and 'pecorino' (sheep) cheese.
  
  
• Li cjusoni
  gnocchetti pasta.
  
  
• Li fiuritti
  hand made, hard wheat fettuccine pasta.

Main courses

• Lu carri e coggiju
  a dish traditionally eaten on All Saints Day. It is made of boiled pork meat with cauliflower.
  
  
• La faa e laldu
  broad beans, sausage and bacon fat cooked with wild fennel. It is traditionally eaten on Shrove Tuesday.
  
  
• Lu pulceddu di latti
  suckling pig of between 6 to 10 kilos cooked in the oven or on a spit. A typical Sardinian dish, prepared all over the island.
  
  
• La rivea
  lamb or goat offal, cut into pieces and cooked on a spit over a low flame. The liver and heart are cut into cubes and placed on the spit with slices of bacon fat.
  
  
• La caulada
  a stew of cauliflower, pork ribs, ears and trotters, generously salted and peppered for conservation.
  
  

Cheese

Sardinia is the only European region which can boast three 'pecorino' (sheep) cheeses which have been classified D.O.P. (Protected Denomination of Origin): pecorino sardo, pecorino romano and fiore sardo. Besides these sheep's cheeses there are numerous other delicious specialities to sample, such as canestraio, ricotta, peretta and caprino. A characteristic product of Gallura is lu caju cu li botta botta. This creamy, rich cheese is produced with live maggots and is reserved for genuine gourmets. It cannot be sold commercially and can only be sampled at the small dairies where it is produced.

Desserts

• Li cucciuleddi e meli
  these biscuits are made with a sheet of puff pastry of flour and lard, stuffed with honey. The honey stuffing is mixed with almonds and finely grated orange rind.
  
  
• Li niuleddi
  these rhomboid-shaped biscuits are made from a mixture of honey, almonds, walnuts and flour.
  
  
• Li casciatini
  pastries stuffed with ricotta, cheese, eggs, sugar and grated lemon.
  
  
• L'acciuleddi:
  a thin strip of pastry made with flour, lard and eggs, toasted in the oven and lightly fried in honey.
  
  
• Li papassini
  rhomboid-shaped biscuits made with flour, lard, eggs, almonds and grated orange rind, covered in white icing sugar.
  
  
• Honey
  honey has been produced in the Gallura region for generations and the bees were traditionally kept in beehives made from cork. Among the quality varieties, visitors should try the well-known bitter honey. It has a dark colour with an unmistakable taste and is produced from the autumn blossom of the strawberry bushes, which abound in the Gallura region and Monte Arcuto..