Sardinia
Learn about Sardinian malloreddus, fregola, culurgiones, saffron, sheep's cheese and the island's distinctive meat and seafood pasta traditions.
How pasta tastes in Sardinia.
Sardinia's pasta vocabulary is unusually distinctive, from ridged malloreddus to toasted bead-like fregola and intricately sealed culurgiones.
Sheep's cheese, saffron, sausage and coastal seafood connect inland pastoral cooking with the island's long shoreline.
Malloreddus
Fregola
Culurgiones
Pecorino Sardo
Saffron
Sausage
Clams
Potato and mint
Malloreddus alla Campidanese
Fregola con arselle
Culurgiones d'Ogliastra
From this region’s pans.
Regional association is based on the source notes in each guide. Household methods still vary.
Recipes from Sardinia.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Malloreddus alla Campidanese
Ridged Sardinian gnocchetti carry a tomato and fresh sausage ragù scented with saffron and finished with Pecorino.