Enjoying the Unique Tastes of Sardinian Cuisine

When you're planning a trip in the upcoming spring and summer months, look beyond the typical tourist cities of the Mediterranean and consider enjoying the island life in Sardinia. Holidays to this charming, Italian island are becoming more popular as tourists discover just how special it is and how much it has to offer.

The island has a history that dates back to the prehistoric times of the Mesolithic Period and, when you spend time in Sardinia, holidays can offer the very best of the famed 'dolce vita' of Italy. You can explore the rich depths of history, with numerous archaeological sites; you can linger on stunning beaches and dive into the crystal clear, warm waters; and you can head off for a trek across the mountainous interior or the extraordinary coast. But wherever you stay and whatever you do, one of the biggest joys of this delightful island is the opportunity to indulge in the delicious, fresh, Mediterranean foods.

Breads and cheeses

One thing that strikes you as soon as you arrive is the diversity and abundance of local produce. There are some unique varieties of bread, including the 'music bread', Pan Carasau. A crisp, thin flatbread, this staple was traditionally baked for the shepherds to take out into the fields, as it had a long shelf life. It is thought to have been in production on the island since 1,000 BC. Not only is bread a daily staple of the diet here, it also plays a role in major events like weddings, Easter feasts and even funerals. Each region has its own style of decorative breads. What better to go with bread than cheese? Famous for the questionable 'maggot cheese', the island luckily offers a wide array of other cheeses as well. Maggot cheese made from sheep's' milk and has live maggots throughout it. You should only eat it if the maggots are still alive, and you can try it with or without the maggots still inside. If that sounds a little too adventurous, try any of the most popular cheeses on the island: Pecorino Romano, Fiore Sardo, and Pecorino Sardo. The first two are protected under the 1951 Stressa Convention, which gives credence to the local industry.

The main event

Depending on how long you stay on Sardinia, holidays may give you the chance to sample a good range of the hearty island cuisine. If you're a fan of Scottish Haggis, then you should try the local version - Sa Cordula. This dish of lamb intestines encased in an intricately braided bowel is usually prepared for special occasions, and can be roasted or finished off in the pan with peas, olives and beans.

You may notice that the main food of the island doesn’t necessarily take advantage of its position in the ocean. As it was so used to being invaded over the years, many people took refuge in the mountains to live, so the diet reflects this, with lots of meats and beans. But one thing you will find is pasta – and lots of it. Sa Fregula is a small, round pasta that is essentially the same everywhere, but cooked differently from town to town – so it actually tastes completely different wherever you are. You should also try the Culurgiones, which is like ravioli, except it is stuffed with potato and mint, and often served with a rich tomato sauce.

No matter where you stay on Sardinia, holidays can be considered complete without sampling a good helping of as much local cuisine as possible.

Carolyn Spinks is COO of ABTOI - The Association of British Travel Organisers to Italy. If you’re looking for the perfect Sardinia holidays their LoveItaly website provides destination information, contact details of tour operator members to help you plan the best Italian holiday, ‘insider’ tips, year round special offers and information on everything from beach holidays in Sardinia, cycling in Sicily, to a wedding or honeymoon in Tuscany.

Writer and Online Marketing Manager in London.