Rich and intriguing like the city itself, the Cagliaritana cuisine reflects the soul of the territory and is so varied that it is difficult to list the best dishes of Cagliari. Among the many delicacies that the local cuisine offers, we highlight some typical Cagliari dishes.
Typical Cagliari dishes
- fregula cun cocciula (fregola with telline)
It is a specialty of Sardinian cuisine. Fregola is made from a dough of durum wheat flour and water. The rotation of the kneaded flour, in a large terracotta container, produces small balls of pasta whose size is determined according to the dish to be prepared. - Cocciule e cozze (clams and mussels), cooked in a pan with garlic and parsley.
- Sa burrida and Sa Casteddaia, a dish made from small shark, vinegar, and walnuts.
- Sa Cazzola, a soup with fish, crustaceans, and mollusks
- Spaghetti with bottarga or sea urchins
- Malloreddus alla Campidanese, ridged gnocchetti seasoned with sausage sauce.
Besides these delicacies, we cannot fail to mention the excellent cheeses with an archaic flavor, the pickled vegetables that smell of earth, and the excellent local meats highlighted by Porceddu, a small pork roasted or stewed. If we wash it all down with excellent local wines (Nuragus, Nasco, Moscato) and finish with typical Sardinian sweets (pardulas, amaretti, sebadas), we cannot help but appreciate the excellent tradition of Cagliari.
Fish market in Cagliari
For those fascinated by Cagliari’s food and wine culture and who want to take a piece of Sardinian flavors in their suitcase, we recommend visiting the famous Mercato di San Benedetto, which with its 8000 sqm on two levels is the largest civic market in Europe. On the ground floor of the structure, there is the very rich fish section, and on the upper floor, groceries in general including fruits and vegetables, meats, cheeses. All this to remind that Cagliari and Sardinia are not only summer sea destinations but a place for a food and wine journey throughout the year.
