The local cuisine of the Sarrabus district follows the tradition of the island's chief town, Cagliari, and the Campidano region, and is therefore very varied: meat, fish, cheese, vegetables, the finest desserts and quality wines.

The primary element in this local cuisine has always been bread, which, from ancient times up to the present day, Sardinian women have continued to prepare with the greatest care and attention, as well as innovation. We recommend visitors sample the bread specialities of su civraxiu, su moddizzosu, su coccoi and su pani carasau.

Starters

• Agricultural starters (from the land):
  a variety of home-prepared salted pork meats, raw ham, Sardinian sheep cheese, olives.
  
  
• Seafood starters:
  clam and mussel soup, seafood salad, dogfish in a Sardinian sauce, as well as delicious dishes of prawns, octopus, raw seafood and mullet and/or tuna roe.
  

First Courses:

• Pane Frattau
  bread (carasau bread with tomatoes and eggs).
  
  
• Ravioli Caserecci
  caserecci ravioli (home-made ravioli pasta stuffed with cheese, ricotta, vegetables or potatoes).
  
  
• Malloredus alla Campidanese
  malloreddus Campidano style (typical hand-made Sardinian pasta served with tomato and sausage).
  
  
• Fregola Sarda alle Arselle
  fregola sarda with clams (typical Sardinian hard grain pasta, similar to couscous, in a clear clam sauce).
  
  
• Spaghetti ai Frutti di Mare
  seafood spaghetti.
  

Main courses

• Maialetto Arrosto
  roast piglet or lamb
  
  
• Pecora Lessa con cipolla e patate
  lamb stew with onions and potatoes
  
  
• Grigliata mista di Pesce
  mixed grill of fish
  
  
• Spigola alla Vernaccia
  sea bass in white wine sauce

Desserts

Sardinian desserts are prepared with only genuine, natural produce. All the essential ingredients are local, such as honey, almonds, walnuts, cheeses, milk, flour and fruit. Among the many delicious local specialities, visitors should try pardulas, gueffus, su pani de saba, the famous sebadas, and is mustazzolus.

At the numerous local festivals, held throughout the year, visitors will always find the exquisite nougat from Tonara and Desulo, prepared with hazelnuts, walnuts, egg albumin, almonds and honey, and covered in a thin wafer biscuit.