Bread

• Su Civraxiu
  large, hard wheat bran-bread loaves, to be cut into slices, with a hard crust and soft centre.
  
  
• Su Coccoi
  hard wheat bran-bread baked in unusually shaped loaves. At Easter its presentation is completed with a hard-boiled egg.
  

Starters

• Dried tuna fish roe

First Courses

• Malloredus al sugo
  A dish prepared with typical Sardinian pasta (flour, salt, oil, saffron) and a ragù sauce (tomato, meat, onion, basil), served with Sardinian sheep's cheese.
  
  
• Favata
  The main ingredients of this dish are broad beans. They are left to soak for 12 hours and then cooked over a low flame with olives, chard, thistles, sun-dried tomatoes, onions, parsley and pork (usually the rind or trotters). It is a dish which is particularly appreciated by the older generations and is not often found in restaurants.
  
  
• Spaghetti alla bottarga
  This dish is made with dried mullet roe (preferably mullet fished in the Porto Pino lagoons). First the garlic is sautéed in butter and then the grated dried mullet roe is added. After straining the spaghetti it is added to the frying pan and sautéed with the parsley. Once the frying pan is taken off the heat more dried mullet roe is sprinkled on top to taste.
  
  
• Ravioli di formaggio
  Ravioli stuffed with ricotta cheese can easily be found in the shops, but the delicious home-made cheese ravioli variations are stuffed with fresh cheese, saffron, eggs, chard and flour. They are served with a ragù sauce and pecorino sardo (Sardinian sheep's cheese).

Main Courses

• Game
  cooked in various ways.
  
  
• Maialetto allo spiedo (Proceddu)
  the suckling pig is roasted on a spit, usually in the open air. It is served with myrtle leaves and is also delicious cold.
  
  
• Cefali arrosto (Lissa)
  this dish is with grey mullet, usually grilled and then served in a marinade of garlic and parsley.
  
  
• Cous Cous alla Carlofortina
  this local dish differs from the Tunisian cous cous because it is made only with vegetables.

The Island of S.Pietro offers visitors the chance to sample the many delicious tuna specialities, prepared by local chefs whose culinary experience goes back for generations.

Desserts

• Pardulas
  these biscuits are shaped like baskets or parcels. The casing is made from bran, oil, eggs, white wine and sugar, while the middle is a mixture of cheese, eggs, flour, saffron and sugar.
  
  
• Ravioli fritti di ricotta
  these "fried ravioli" are made from the same mixture as the casing for the pardulas, while the middle is a mixture of ricotta cheese, flour, sugar, eggs, lemon and grated orange peel.