Pasta and rice
Filindeu, maccarones de busa and other products of the grain
First courses
In the simplicity of their dressings, pasta and rice are the first courses in Sardinian cuisine. They are of the highest quality and served in their natural genuinity.
In the simplicity of their dressings, pasta and rice are the first courses in Sardinian cuisine. They are of the highest quality and served in their natural genuinity.
Cascà
Cascà calasettana or cous cous in Carloforte is a typical gastronomical dish. This style of cooking is a mix of Ligurian cuisine and that of North Africa and Sardinia. It has been flavoured by Sicilian influences.
Cascà calasettana or cous cous in Carloforte is a typical gastronomical dish. This style of cooking is a mix of Ligurian cuisine and that of North Africa and Sardinia. It has been flavoured by Sicilian influences.
Culurgiones and ravioliCulurgiones and Ravioli are characteristic examples of typical traditional Sardinian pasta. They are dressed with sauce and dusted with exquisite sheep cheese to give a typical Sardinian taste.
Fregola
Fregola, also called "fregula", is short dry pasta made of wheat. It is produced all over Sardinian.
Fregola, also called "fregula", is short dry pasta made of wheat. It is produced all over Sardinian.
Lorighittas
Lorighittas, made from dried semolina flour, it is shaped like an earring. It is produced only in Morgongiori in the province of Oristano.
Lorighittas, made from dried semolina flour, it is shaped like an earring. It is produced only in Morgongiori in the province of Oristano.
Maccarones
Maccarones, maccarones is pasta shaped over a thin metal wire. Its Sardinian name is "maccarones de busa". It is made of flour, eggs, oil and salt.
Maccarones, maccarones is pasta shaped over a thin metal wire. Its Sardinian name is "maccarones de busa". It is made of flour, eggs, oil and salt.
Malloreddus
Malloreddus, Typical of the Campidano area it is dry short pasta made from semolina, water and saffron. It has a long ridged shape.
Malloreddus, Typical of the Campidano area it is dry short pasta made from semolina, water and saffron. It has a long ridged shape.
Panada
Panada, a typical dish from Assemini, “Sa Panada" is a savoury pie originally filled with lamb and potatoes or eels and dried tomatoes. Other versions of this delicious dish are filled with the typical ingredients from Oschiri, Berchidda and Pattada.
Panada, a typical dish from Assemini, “Sa Panada" is a savoury pie originally filled with lamb and potatoes or eels and dried tomatoes. Other versions of this delicious dish are filled with the typical ingredients from Oschiri, Berchidda and Pattada.
RiceRice, Sardinia can be considered the region of rice. Here you can find pure rice fields which give life to a product of the highest quality. Sardinian rice is known as one of the best qualities for planning and gastronomy.