Sardinian food today is very different from the coastal areas to the inner parts of the island where the ancient food traditions have retained the true Sardinian flavours based on locally grown produce and locally farmed meats. Coastal towns instead tend to consume a lot of fish normally grilled but also cooked in more elaborate recipes with the use of local herbs and wines. Alghero for example boasts some fine recipes such as lobster Catalana, lobster salad with tomato and onions, and “Spaghetti Bogamari” spaghetti served with sea urchins. During sea urchin season, starting around January time through to March, piles of sea urchins are available for sale, still in their prickly shells, directly from fishermen who set up their stalls all along the waterfront. A typical Sardinian meal is based on grilled meat, primarily baby lamb or suckling pig, but also game and wild boar. Starters usually include cold meats, homemade sausages, hams and salami, olives, a large variety of cheeses and other farm produce. First courses are usually homemade pasta recipes, such as “malloreddus a sa Campidanesa”, Sardinian gnocchetti with sausage and cheese ragout, or “culungiones”, cheese or ricotta filled ravioli. Apart from boasting a large variety of breads and cakes, Sardinia is a great producer of honey. There are many varieties according to the type of flower bees are farmed on.
Sardinia is fast becoming recognised as a producer of some of the finest wines in the world. Thanks to international interest many of these wines are now readily available outside Sardinia. The climate and fertile soil combined with the continued use of traditional techniques are the key to the wines of Sardinia. Among the better known are the Sella & Mosca wines, Vermentino di Gallura, Malvasia from Bosa, Rocca Rubia from Santadi, Carignano del Sulcis and the award winner Terre Brune.
Fortified wines such as Vernaccia di Oristano make a lovely aperitif and the famous Mirto, a blackcurrant liqueur is a fine digestive after a heavy traditional lunch.