A specialty of pastoral origin is also the cordula, the braided lamb intestine cooked in stew. To scent and color the tables, myrtle, Campidano saffron, and artichokes from Anglona. The fish specialties include triumphs of lobsters and sea urchins from Alghero; the migrating tuna (caught during its transhumance from the cold Atlantic waters to the warm Mediterranean at the end of May) from Carloforte, on the island of San Pietro; and the mullet bottarga of Oristano.
Wonderful products that are the soul of dishes such as lobsters Catalan style or Alghero style; fregola soup with clams (a kind of Cagliari-style couscous with clams); trofie with tuna and Carloforte pesto. Not to miss are the classic malloreddus (water and flour gnocchetti); clams and chickpeas, or mussels and beans from the Olbia coast; sheep leg with Vernaccia and mint; artichokes with bottarga and much more.
