Les poissons et la viande de la Sardaigne

Meat

Below is just a short description of Sardinia meats which are usually very good. Lambs, kids, suckling piglets and calves are allowed to roam wild and to graze on the many aromatic plants of the pastures. The good food and the island's unpolluted air give their meat a special taste.

however, it is important to remember that, during the high season, restaurants often serve imported meat because there is too much demand. Meat roasted on skewers is, without doubt, the most popular way of cooking meat.

Fish

There are many different kinds of excellent fish in the sea surrounding Sardinia, including some of the best varieties of shellfish, so it is not surprising that there are many traditional fish-based dishes in the coastal areas. Typical dishes of Cagliari province are:

Sa fregula cun cocciula - Fregola with clams.
Sa Burrida prepared with fish and a sauce made by walnuts and pine kernels.
Sa Cassola, fish soup
Is Gianchittus,whitebaits cooked in soup, salade or fried.
Sa Panada with young eels and the young eels cooked with aromatic herbs or with Vernaccia and Malvasia wines.
But also scorfani (scorpion fish), triglie (red-mullets), cozze (mussels), arselle (clams), gamberoni (prawns) and aragoste (lobsters).
High quality giltheads and tuna-fishes and sea-basses.

La Bottarga - Sa Buttàriga

Bottarga is made from salted, seasoned and pressed mullet roe and was probably invented by the Phoenicians, who used to salt and season fish ovaries.

It can be grated over pasta or rice or used as starter, cut in slices, dressed with local olive oil and served with artichokes or celery.