Sardinia is a major Italian island and the Sardinian gastronomic tradition is based on a fusion of seafaring and pastoral cultures, creating a culinary marriage that delights the palate with an array of sharp, decisive flavors. From mullet-roe bottarga to pecorino (ewe's milk) cheese, here's a menu inspired by the traditional products of this sunny island. |
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| Antipasto | |
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> Crostini with bottarga
Often called "Sardinian caviar", bottarga is made from mullet or tuna roe, which is crushed, salted and dried. | |
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| Second-course | |
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> Sardinian rabbit
A simple, tasty way to prepare rabbit. Quick to make, this dish is suitable for everyday occasions. | |
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| Side dish | |
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> Eggplant Sassari-style
The fragrance of basil, one of the most commonly used aromatic herbs in Mediterranean cuisine, characterizes eggplant Sassari-style. | |
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| Dessert | |
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> Seadas (or Sebadas)
Seadas (or sebadas) are one of the traditional sweets of the mountainous Barbagia region just south of the central part of the major Italian island of Sardinia: filled with fresh pecorino (ewe's milk) cheese and flavored with orange zest, they are eaten topped with golden honey. | |
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