Dolianova is a place full of ancient history and traditions. Located in the area of Parteolla, this small Sardinian town is now known for the production of wine, oil, cheese, and for its traditional craft work. As my mom is from the Parteolla region herself (she grew up in Serdiana, right next door to Dolianova) … Read more
Culurgiones are among the best known traditional Sardinian dishes, originating from a region called Ogliastra. The concept of culurgiones is similar to that of ravioli – a fresh pasta filled with other ingredients, measuring between 2-4 inches in length and between 1-2 inches in width. But the shape and the taste are not even remotely … Read more
Malloreddus is one of the traditional pasta of Sardinia, the kind of food you can expect to eat on special occasions: no festival occurs in Sardinia without malloreddus being abundantly served. Eaten at home, on Sundays, you’ll also find it in good trattorie (local eateries) or agriturismi. Restaurants usually serve variations of the traditional malloreddus … Read more
Spaghetti con le vongole (internationally known as spaghetti with clams) aren’t a Sardinian food – at least not in their classic version. In fact, the dish originated in Campania – the region where Napoli is, that is. Yet, it’s a very common dish to find in the best restaurants in Cagliari – and beyond – … Read more
Su Mazzamurru, AKA Sardinian bread and tomato lasagne, is an incredibly easy and actually budget friendly dish to prepare – and one of the tastiest dishes of Sardinian cuisine. It’s a great way to use leftover ingredients such as bread and tomato sauce, but just as nice to make it from scratch – as long … Read more
Agnello coi carciofi – Sardinian lamb with artichokes stew – is a dish typically prepared and served during Easter and of Jewish origins. If you are a fan of lamb and love artichokes as much as I do, however, you should definitely cook it whenever the ingredients are in season! Curious to see how it’s … Read more
Located in the southwestern part of Sardinia, the Grotte Is Zuddas are a unique place, caved in on a hill by water. The grotto presents a truly spectacular scenery that can be admired by walking through an underground route, among dolomitic rocks and gravity defying aragonites. If you are planning a trip to southern Sardinia, … Read more
Spigola alla vernaccia – sea bass in vernaccia wine – is an incredibly simple, yet tasty dish you will often find served at restaurants and trattorie in Cagliari and southern Sardinia. It’s a recipe that carefully mixes the delicate flavor of fresh Mediterranean fish with that of olives and of the vernaccia wine it is … Read more
Pardulas – also known as pardule and called “formaggelle” in Italian – are one of Sardinia’s favorite sweets. Much like seadas, these star-shaped tartlets change their name depending on the region of Sardinia where you get them. For example in Nuoro and its surroundings they are called “casadinas.” And again, much like seadas, they consist … Read more
Sa Panada (simply called Panada in Italian or English) is one of the tastiest and most comforting Sardinian dishes. Known across the island, the most popular versions of Sa Panada are those from Assemini, a small town in the metropolitan area of Cagliari known to be the “capital of Sa Panada,” Cuglieri, located on the … Read more
