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You can also taste other characteristic sardinian dishes such as lamb, roasted or stewed kid, and the wild pig prepared with great skill by the shepherds who are used to aromatize those dishes alternately with wild fennel, thymus, bay leaves, or myrtle.
Despite the simplicity of the local cooking,  Sardinia  offers a wide range of food and products from sheep , goat’s milk,  vaccine cheese to typical sweets such as “sas seadas”, macaroon, “torrone” (kind of nougat), “sas pardulas”, “sos papassinos”,  “formaggelle” e finally the honey which can be made from strawberry-tree , thistle, chestnut, di eucalyptus and asphodels.

Each area in Sardinia has its own typical dishes:

In the northeast , in Gallura,  you will be tempted  by  dishes as the so called “ zuppa-cuata” and sea dishes, mussels  or the maddalenina’s soup.

At northwest,  in  Alghero,  you will discover more typical seafood; the famous  Catalan lobster , spaghetti with sea chestnuts, squids, prawn soups.

Inside and in the west coast , called Nuorese,you will be enchanted by  typical dishes such as  “pane frattau”,  ravioli,  “culurgiones” filled with cheese, potatoes, garlic and pennyroyal, and “maccarrones de busa”, “ porcetto”, lamb and roasted kid  and many more typical dishes , for example the boiled lamb and the animals roasted entrails, "su trattaliu".

In the western coast, in Oristano,  we have a gastronomy linked to the sea and the pond, for example the “bottarga” (dried mullet’s eggs) served at slide as a starter or grated as a sauce for  spaghetti, mullets and roasted eels.

The  Cagliaritano area, in the southern coast, excels at sea dishes such as those prepared with tuna  or spaghetti with lobster sauce, "la cassola" (fish soup), "la burrida", fishcake, crab, clam, hedgehog and "sas panadas" ( salted cakes filled with meat or eels).

But everywhere around the island you can taste the all the dishes with a wide selection of wines : from red to white, from the best known “Cannonau” ( the oldest vine in Europe)  till the scented  and fruity  Vermentino di Gallura, but don’t forget to taste the Malvasia of Flussio and the Vernaccia in Oristano.
You don’t have to miss also the famous typical sardinian liqueur Mirto and Limoncello .