Travel Journal

Sardinia, the second-largest island in the Mediterranean, is not only known for its coastlines and crystal-clear waters but also for its rich and diverse culinary heritage. Sardinian cuisine is deeply rooted in the island’s history, geography, climate, and centuries of cultural influences. From the pastoral traditions of the mountainous interior to the bountiful seafood of the coast, here are some of the best dishes of the Sardinian cuisine.

Porceddu

One of the island’s most celebrated and symbolic dishes is porceddu (or “su porcheddu” in Sardinian dialect), a whole suckling pig slowly roasted over a wood fire. The pig is typically seasoned with myrtle, rosemary, and salt, then cooked for hours until the meat is tender and the skin perfectly crisp. Traditionally prepared during special occasions and festivals, porceddu is more than a meal, it’s a ritual, best enjoyed outdoors with family and friends.

Fregola con Arselle

From the inland mountains to the coasts, Sardinia offers a wide range of flavors. Along the shores, seafood reigns supreme, and fregola con arselle (fregola with clams) is one of the most beloved dishes. Fregola is a small, toasted pasta that resembles couscous but has a nutty, satisfying texture. In this dish, it is simmered with fresh clams, garlic, white wine, parsley, and often saffron, resulting in a creamy, aromatic stew. The dish captures the island’s connection to the sea while showcasing the fregola’s unique texture and flavor.

Culurgiones

One of the most visually striking and delicious Sardinian pastas is culurgiones, large handmade dumplings filled with mashed potatoes, mint, garlic, and pecorino cheese. Each one is carefully sealed with a braided pattern, making them as beautiful as they are tasty. Originating from the Ogliastra region, culurgiones are typically served with a simple tomato sauce and a sprinkle of grated cheese. Their filling, especially the use of mint, gives them a surprising and memorable flavor.

Bottarga

Sardinia’s answer to caviar is bottarga, the dried and salted roe of grey mullet, harvested primarily along the western coast in Cabras. Once considered a poor man’s ingredient, bottarga has become a gourmet delicacy across Europe. Thinly sliced or grated over spaghetti, it delivers a delicate umami flavor. It pairs beautifully with lemon zest, olive oil, and minimal seasoning.

Pane Carasau

Bread in Sardinia is more than a side—it’s an integral part of the meal. The most iconic is pane carasau, a paper-thin, crispy flatbread once baked for shepherds to take on long journeys. Also known as “carta da musica” (music paper) due to its thinness, it’s delicious on its own or used as a base for pane frattau, a rustic dish where the bread is softened with broth, layered with tomato sauce, and topped with a poached egg and grated pecorino. It’s simple food, born from necessity, yet full of comfort and flavor.

Pecorino Sardo and Fiore Sardo

Cheese is an essential pillar of Sardinian cuisine, and pecorino sardo, made from local sheep’s milk, is the island’s signature. This cheese can be young and mild or aged and sharp, used in everything from grated pasta toppings to cheese boards. Even older is fiore sardo, a traditional smoked cheese with a rich, intense flavor, still made in the old ways by shepherds.

Seadas

Desserts in Sardinia often strike a balance between sweetness and depth, and seadas are the perfect example. These are large, golden pastries filled with young pecorino cheese and lemon zest, fried until crispy and then drizzled with honey. The contrast between the salty, melted cheese and the floral sweetness of the honey is truly unique. Seadas are often served after Sunday lunches or on holidays and represent Sardinian hospitality at its finest.

Malloreddus alla Campidanese

Sometimes called “Sardinian gnocchi”, malloreddus are small, ridged pasta shells that hold sauces beautifully. The most classic version, alla campidanese, features a hearty sausage and tomato sauce flavored with saffron and garlic. It’s the kind of meal that brings people together around the table, especially in the colder months. Every region may have its own variation, but the spirit is always the same: comforting, filling, and made with love.

Enjoy Typical Italian Cuisine at Fiumicino Airport

While waiting for your flight to Sardinia at Fiumicino Airport, you can enjoy a variety of Italian food options , from quick espresso bars and bakeries to full-service restaurants offering pasta, pizza, salads and much more. In addition to classic Roman and national dishes, some locations also feature Sardinian products such as Pecorino Sardo cheese, Pane Carasau, and Bottarga, as well as regional wines , like Cannonau and Vermentino di Sardegna. It’s a great opportunity to savor some of the best dishes of the Italian cuisine and also get an early taste of Sardinia’s unique culinary traditions.

Sardinia’s cuisine reflects a lifestyle in harmony with nature, rich in flavor but rooted in simplicity. Whether you’re dining in a seaside trattoria or at a family table in the mountains, the island’s food offers a journey into a culture that deeply treasures its traditions and has been doing so for centuries.

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