South-eastern

The eno-gastronomic commodities are what characterise this section of the island: the fish dishes of the Cagliaritano, such as the burrida and the cassola, the olives and the oils of the Parteolla, of changing colours of green to gold, the intense flavours of the different types of cheeses of the Trexenta, famous at a national level, the good quality of citrus fruit of the Sarrabus and the fruit of the Gerrei, all commodities found on the menùs of local restaurants. A world of typical flavours that go from the commodities of the sea to those of the fertile Sardinian lands, to delight the palates of all those that stop by for a taste and to enrich their knowledge and experiences.

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