Sardinian Food Guide: 25 Things to Eat in Sardinia

No trip to Sardinia would be complete without indulging wholeheartedly in the amazing local cuisine. I am not exaggerating when I say that Sardinia may have been the best culinary experience I’ve had yet. It can be overwhelming trying to track down the best of the best Sardinian food, but luckily I had a local friend to help me navigate through his country’s cuisine. And now I can pass that information on to you! So, what are the must-eat foods unique to Sardinia? In this Sardinian food guide, I’ll share 25 things you MUST eat in Sardinia.

Sardinian Food Guide

1. Fritto Misto di Mare

Starting off the list is an absolute must try food while in Sardinia. While the true origins of fritto misto is likely from around Naples, the Sardinian version is unique because it’s exclusively seafood. Talk about making the most of the best local products!

The concept of fritto misto is very simple. Essentially, it’s a platter of fried assorted seafood, served with some light salt and lemon. In Sardinia, the seafood used is almost always seasonal, fresh, and locally caught. So depending where you go and what time of year you visit, you may get different variations of this dish. Usually, you can expect to find prawns, squid, and anchovies, all battered and fried to perfection. Sometimes, you can also find fritto misto with fish fillets, octopus, oysters, shrimp, and any other seafood currently in season.

2. Pardula 

Pardula, also called formaggelle, could very well be the most beloved local Sardinian dessert. One taste and you will definitely see why!

Pardula is a star shaped pastry, with a filling of ricotta, saffron and a hint of citrus peel. It’s never too sweet, and the delicate balance of the creamy ricotta with the bitterness of the citrus peel make for a truly heavenly treat. Make no mistake, it’s a real self control exercise to try eating only one. Luckily, you can buy them in packs of 6 at the local bakery. Enough for, um, sharing (or eating them all yourself).

3. Malloreddus alla Campidanese

To the untrained palate and eye, this may look like a spin on spaghetti or bolognese pasta. However, voicing this mistaken comparison to a Sardinian is sure to get you a few eye rolls. On the contrary, this is a Sardinian specialty, and unique to any other pasta you’ve tried.

Traditionally, the dish is made with a small, spiral shaped pasta about the size of a pine nut. It’s chewier than spaghetti, but not nearly as doughy as gnocchi. The sauce used is known as Campidanese sauce, as it originates from Campidano city in Sardinia. It’s a tomato based sauce, with pork sausage and saffron (saffron is a popular ingredient in Sardinia). When served, it’s topped off with grated pecorino, and viola! Perfection.

This dish is famous in Sardinia so you’ll find it everywhere. If you go to Alghero, head to Il Pesce D’oro for AMAZING Malloreddus alla Campidanese.

4. Seafood Pizza

Pizza is not an original Sardinian food, nor is the tradition to put seafood on it. However, it gets a spot on this list because Sardinian seafood pizza is seriously on another level. The secret has got to be the fact that they have access to fresh, high quality seafood year round here.

Pizza in Sardinia is of the quality you’d expect when in Italy (even if they don’t consider themselves Italian). Thin crust, simplicity, and high quality ingredients, are among the main characteristics. My favorite toppings for seafood pizza in Sardinia are squid, mussels and octopus.

5. Mussels

The first time I had mussels in Sardinia was when my friend’s father prepared them for dinner. I watched him do it: he kept it very simple, and added just a bit of olive oil and lemon before serving. So tell me WHY it was so mind-blowingly good?

The secret is in the quality of the mussels. They are caught locally, meaning they are always 100% fresh. Also, Sardinian’s really prioritize picking the highest quality ingredients when shopping. So if you’re having this dish in a restaurant or local’s house, you can be confident they’ve picked the best mussels available. I still dream about them to this day, they are that good.

6. Stuffed Cuttlefish

I tried this dish on my first night in Sardinia, then spent the rest of my trip looking for them on every menu I read! This dish comprises of stuffing cuttlefish with a delicious filling usually consisting of bread crumbs, chard, fennel, anchovy, pecorino and pine nuts.

The cuttlefish is then lightly grilled, offering the slightest charring without drying it out. Honestly, how many times has a squid or octopus dish been ruined because it was dry and rubbery? It seems that Sardinians have unlocked the secret to mastering the perfect cuttlefish, so you’ll never have to lose a tooth chewing it again.

Cuttlefish season in Sardinia runs from the colder months, so in this time frame you’ll have the freshest options. If you come in other seasons, don’t worry. You can still get cuttlefish, it may have just been frozen. I honestly still found the taste to be great even when out of season.

7. Bottarga Pasta 

Bottarga is a truly unique ingredient found in Sardinia. It’s basically powdered fish eggs, coming from the mullet fish species. The flavor is somewhat acquired, and if you aren’t much of a seafood lover the flavor may be a shock. However, for those of who are of the seafood worshipping type, this ingredient will knock you off your feet.

It has a salty and strong taste, but one that truly enhances whatever dish you add it in. The best way to enjoy it is in bottarga pasta. This dish is usually made with spaghetti or a long type of pasta. It doesn’t really need much to leave an impression either. A common recipe for amazing bottarga pasta is just pasta, bottarga, olive oil and maybe some parsley to garnish or lemon on top.

8. Pecorino Sardo

Since arriving in Sardinia, I felt like I heard pecorino mentioned several times a day. Sardinia is known for producing a variety of high quality cheeses. But pecorino is arguably one of the most famous, and it’s widely used in a ton of local staple dishes.

Sardinian pecorino is usually dense, salty and strong in taste. What’s more, the pecorino produced in Sardinia uses sheep’s milk instead of cow’s milk, which is likely another factor into its distinct taste.

Even within the Sardinian pecorino category, there are many variations worth trying. I personally like the harder variety, that often has a peppery taste to it. You can find them at a fromageria or any local supermarket.

9. Sea Urchin

Sea urchin season in Sardinia is only during the winter months. Sadly, that means choosing between a summer holiday in Sardinia or indulging in one of their finest delicacies in winter.

If you are lucky enough to be here for sea urchin season, you’ll find many restaurants and markets selling this precious delicacy. Locals love it so much that there is even a festival dedicated to this prized seafood!

My dream is to come back to Sardinia in winter and try the infamous sea urchin pasta, among other dishes.

10. Ricotta Ravioli

The secret to Sardinian food, is the surprise key ingredients, as well as the simplicity. Basically, Sardinians know that you don’t need many ingredients to make an AMAZING dish. This is especially apparent when trying the local ricotta ravioli.

This ravioli contains a basic filling of just ricotta, saffron and a hint of lemon zest. That’s basically it. It’s then topped off with a tomato sauce and pecorino, for a savory dish, or honey for a sweet alternative. Either way you go, the result is a heavenly taste that is never overbearing. It’s amazing what a few staple ingredients can produce when made with love and Sardinian cooking skills.

11. Porccedu (Suckling Pig)

This is yet another one the most famous, yet controversial dishes of all Sardinian food. If you don’t know what suckling pig is, it’s basically a baby pig, of maybe 6 weeks. Traditionally, it’s cooked whole, usually over an open fire using myrtle wood. Specifically, this wood is what helps flavor the roast, producing a juicy and soft end result.

Each family or restaurant may choose to serve the porccedu their own way. Traditionally, it is spiced and garnished with thyme, oregano, garlic, fennel, pepper and salt.

Side note: I won’t get into the politics of it all, but will say that it is a dish deeply rooted in Sardinian culture. So if you disagree with the ethics, best to just not eat it and avoid conflict over it.

12. Seadas 

Yet another quintessential Sardinian food, seadas is the local version of comfort food. It seems that each family may have their own slight twist on the recipe, however in true Sardinian style, the main ingredients are very simple.

Seadas are basically flat, circular fried pastries. They are made from dough, and stuffed with a filling of pecorino and saffron. You fry it, then top it off with local honey to complete the perfect Sardinian guilty pleasure.

It’s a common dessert, and you’ll find it in the dessert section on most menus across Sardinia. Be warned, it looks small so you may be tempted to order more, but this thing is a calorie bomb and you’l be stuffed after just one.

13. Cannonau Wine

Cannonau is a Sardinian wine, locally produced from cannonau grapes. While there are several types of grapes and wine that originate from Sardinia, this is by far the most popular. It’s estimated that roughly one in five bottles of wine in Sardinia is of the Cannonau variety!

The Cannonau grape itself grows all over Sardinia, from the north to the very south of the island. The temperatures in Sardinia are more than ideal for growing grapes, and the volcanic trace elements in the soil probably help too.

Cannonau wine comes in many varieties, from Cannonau rosso (red wine) to rose, to even a fortified liquor version. So there’s one to pair well with all Sardinian food.

To make things more interesting, there is some research that claims Cannonau wine is responsible for the notorious Sardinian longevity. Many Sardinian’s live well into their 90s and even beyond, and some attribute this long life span to drinking the local wine. Is it true? I don’t know, but you better drink up just in case.

14. Grilled Octopus

Another seafood to eat while in Sardinia is the grilled octopus. Usually, I am really picky about octopus because there’s such a fine line between perfection and an over-cooked, rubbery tentacle.

But Sardinian’s have completely nailed it. You can try octopus as an appetizer or as part of a main dish. It’s usually served with olive oil, balsamic vinegar and some light pesto.

15. Panna (bread)

You may be wondering what could be so special about bread, but until you sink your teeth into a fresh loaf from a local Sardinian bakery, you won’t get it.

Of the many types of quality Sardinian breads, the coccoi is the most prominent. For one, these breads are usually of unique and often beautiful shapes. They are usually made around major holidays, and some are really detailed in design. I had no idea bread could be so artistic until seeing the local bread.

Even if you don’t come during a holiday, the bread made year round is of the same taste and ingredients. It’s fresh, crisp on the exterior, and fluffy on the inside. Good luck not gaining weight from these.

16. Green Figs 

Before coming to Sardinia, I didn’t even know green figs existed. Whether or not you think you like figs, you have to give these a try.

They are a bit sweeter than the normal variety, and a bit firmer in texture. I don’t personally like figs normally, because they are mushy and have a weird texture. However, the figs in Sardinia are entirely different, and you may just find yourself addicted like me.

Fig season in Sardinia is from June to July, although I’ve heard they can still be found in most other times of year.

17. S’Artizzu

The local Sardinian sausage is nearly impossible to find abroad, and virtually non-existent outside of Italy. That’s why you MUST indulge in it while here.

Sardinian sausage, locally known as S’Artizzu, has a unique taste because it’s flavored with aniseed (sometimes fennel seed). It has a distinct spicy taste to it and a deeply rich and hearty flavor.

They generally come in coils which can be found at any local butchery. But if you don’t have a kitchen to cook them from, try some smaller pre-cooked slices instead. These can be found in the smaller markets and deli shops in any city.

18. Orata

Orata is another staple Sardinian dish consisting of a whole grilled sea bream. It looks very simple, and it is.

The taste is pleasant, and mild enough for those who don’t like that “ocean” taste in some seafood. The skin is just slightly crunchy, while the meat is tender and flakes off the bone very nicely.

It’s just a simple, no-frills dish where you truly just appreciate the fish. You can spritz a bit of lemon over it, which brings out the flavors a bit more.

19. Scorpion Fish

Before trying scorpion fish in Sardinia, I had no idea it was poisonous. It may have been mentioned between my friend and the server in Italian. But of course, I did not understand and my friend (understandably) did not share the information with me.

Scorpion fish in the wild is a beautiful fish that lingers among the coral reef. If encountered in the ocean, it is in fact poisonous. So if you were let’s say, diving, and accidentally brushed up against one, you’d need to get to a hospital immediately. So are Sardinian’s crazy for eating this fish? Maybe.

But the taste is truly immaculate. The meat of the scorpion fish is juicy and tender, and mild enough to take on the flavor of whatever marinade the chef cooks it in. It’s one of the more expensive indulgences in Sardinia, and a bit hard to find on a menu, but worth it.

You can sometimes find it at Il Pesce D’oro in Alghero.

20. Just All the Seafood

I’m going to state what’s probably obvious by now. In all honesty, all seafood in Sardinia is sure to delight the tastebuds. It goes without saying, Sardinians have a way with seafood like perhaps no other place in Europe. Try whatever you can get your hands on, from raw oysters, to jumbo prawns, and any fish species you’ve never had before. These are all things you should eat while here.

A helpful tip: it does help to know what’s in season during the time of your stay. Then you can order accordingly for the absolute freshest seafood available.

22. Seppie con Piselli

This magnificent dish translates to cuttlefish with peas. Essentially it’s a stew made from a tomato based sauce. Added to this is white wine and garlic to create a rich and hearty stew. With the cuttlefish and peas added, it becomes an exquisite dish, exploding with flavor with each bite.

Cuttlefish season peaks in March, so this is the best time to get the freshest calamari for a perfect seppie con piselli. However, you will be able to find this dish year round, since it’s common to freeze the cuttlefish to cook in other seasons.

23. Ricotta & Honey

If you’ve made it this far into the list, you’ll know by now that ricotta is a huge thing in Sardinian food. It’s a staple ingredient in many recipes, from ravioli to desserts. But did you also know Sardinia is known for producing its own honey?

The honey here is known for it’s signature bitterness, that adds the perfect kick to an otherwise overly sweetened dish. Sardinian ricotta with honey is a very simple, unassuming pair, but the flavor is like heaven in your mouth. The mild, creaminess of the ricotta matches the sweet and bitter honey majestically. You’ll find this served for both breakfast, as well as dessert in Sardinia.

24. Seafood Pasta

Yet again another seafood dish you must eat in Sardinia. You’ll find many variations of seafood pasta around the island. Some common ones will include clams, sometimes mussels, and even prawns.

The key to Sardinian seafood pasta, is the fact the pasta perfectly compliments the seafood. The flavors of the pasta and sauce will never overtake the seafood. Instead, it acts as the perfect compliment to bring out the flavors of the fresh seafood.

25. Ichnusa Beer

While not a Sardinian food, it still makes the list for things you must put in your mouth while in Sardinia. Ichnusa is Sardinia’s most popular domestic beer. Although you can buy it abroad as they do export, these are best enjoyed at the source. After a long day of relaxing at the beach or eating your way across the island, this beer does wonders for the soul.

The taste of Ichnusa beer is light and very refreshing. After spending some time in Sardinia you’ll certainly grow fond of it.

Honorable Mentions

Below are some Sardinian food and drinks not exclusive to Sardinia, but you’d do well to include them in your trip!

Coffee

As technically belonging to Italy, it should come as no surprise that coffee here is amazing. And while most food and drinks in Sardinia are far from budget-friendly, you can always find a high quality Italian coffee for 1 euro anywhere. Do as the locals do and go for an espresso after meals or iced coffee on a hot afternoon.

Aperol Spritz

Aperol spritz originated in a completely different part of Italy. However, there is perhaps no place more perfect to enjoy one every afternoon than in Sardinia. Especially in the warmer months, when day time temperatures can feel swelteringly hot, aperol spritz become essential. You can find them basically everywhere in Sardinia.

Grilled Eggplant

I have given myself the self appointed title as an eggplant connoisseur, so believe me when I say that Sardinia knows how to prepare an amazing eggplant. You can find them basically everywhere prepared in many different ways. My personal favorites were eggplant pizza and stuffed eggplant.

And that wraps up this list of BEST Sardinian food to try in Sardinia. Have you been to Sardinia? What was your favorite dish? Let me know below!

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