Sardinian cuisine is particularly original, created with local products, to satisfies the most demanding palates.
The main ingredient is wheat, used to make the famous pane carasau, a flat crispy bread, malloreddus, culurgiones and fregola.
Porceddu is a real delicacy: a grilled suckling pig served on cork trays and covered in myrtle branches.
Being an island also fish is part of Sardinian tradition; the lobster of Alghero, the bottarga of Cabras and Carloforte tuna fish are excellent. Other exclusive fish dishes are clam soup and spaghetti with sea urchins.
Sausages and cheeses are really tasty too and the Sardinian pecorino is surly the most famous af all.
All those dishes can be enanched with one of the excellent wines of the island, like the Vermentino di Gallura or Cannonau. Myrtle liqueur (Mirto) is also a must.