Tasteful and natural, the Sardinian cuisine is a unique experience

A true paradise for families! Most of the places are recently built or restored and are generally privately owned delivering a good quality service. Along the coastline and by the most popular beaches, hotels and resorts boast a variety of facilities and services like pools, water sports as well as kids' clubs and restaurants.Staying in a farmhouse (agritourism) would really be a true local experience; farm owners in general only speak Italian and the Sardinian language but their great sense of hospitality however will make communication very easy. Mostly scattered away from the coast or inland, farmhouses are generally quite small featuring only two or three simple but comfortable rooms. Their main boast is indeed the restaurant where they serve typical local dishes and the main ingredients (pasta, cheese, vegetables and meat) are generally grown and produced in the farm. Fully equipped, holiday apartments and villas are scattered along the coastline usually not far from lively summer villages where shopping promenades and restaurants are at hands reach.
Tasteful and natural, the Sardinian cuisine is a pleasant and unique experience satisfying every palate with its own specific dishes and ingredients, from pasta to meat and fish, strong sheep and goat milk cheese as well as wine made from autochthon grapes. Sweets and cakes are generally prepared with almonds, honey and fresh cheese. Among the most common types of pasta you will find malloreddus, a short handmade pasta flavoured with saffron powder and served with tomato sauce seasoned with fennel sausage and grated cheese, and culurgionis, a type of ravioli with mashed potato filling served with tomato sauce and mint leaves. The rooted agricultural and pastoral traditions show such a deep influence on the island cuisine that grilled or casserole lamb, boar and pork are easy to find almost everywhere.
The suckling pig, which can be eaten in all the farmhouses (agritourism), is usually between 20 and 40 days old and its weight varies from 3.5 kg to 6.5 kg; the whole piglet is traditionally cooked on an outdoor fire and its taste is undoubtedly excellent. Fresh, tasty Mediterranean fish is another important ingredient of the Sardinian culinary tradition used to prepare pasta, soups, casserole and barbecues. Recipes are usually quite simple very often including olive oil, parsley, garlic and fresh tomato. The island fish delicacy is bottarga, dried mullet roe cured in sea salt and often served with olive oil as an appetizer or with spaghetti dishes. All vegetables (artichokes, tomatoes, fennels, olives, peppers, aubergines just to name a few) have an excellent taste and most of them may be eaten raw in pinzimonio, an olive oil, salt and pepper dip. From the south to the north, including the coasts and the lagoon areas, the cultivation of grapes and the production of wine have nowadays become extensive. The enological varieties include vernaccia and vermentino (white wines), cannonau, monica and carignano (red wines) among the others. For a smooth digestion, try the excellent Sardinian spirits, like mirto (a local myrtle-flavoured liquor), limoncello or filu 'e ferru (local eau de vie). And finally, do not forget to try the fresh and crisp local lager.

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