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Agliata
Agliata (italian pronunciation: [aʎˈʎaːta]; from aglio, "garlic"; ligurian: aggiadda [aˈdʒadˑa]) is a savory and pungent garlic sauce and condiment in italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. it is first attested in ancient rome, and it remains part of the cuisine of liguria. porrata is a similar sauce prepared with leeks in place of garlic.
Main
Agnello con finocchietti
Stewed lamb with fennel, tomatoes, onions and wine
Agnello con piselli
Lamb and pea stew
Agnello di Sardegna
Lambs reared in sardinia, italy
Dessert, Sweet
Aranzada
Candied orange peel mixed with almonds
Bianchini sardi
Meringue sweets
Bottarga
Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). the best-known version is produced around the mediterranean; similar foods are the japanese karasumi and taiwanese wuyutsu, which is softer, and korean eoran, from mullet or freshwater drum. it has many names and is prepared in various ways.
Bream
Bream ( (listen) ) are species of freshwater and marine fish belonging to a variety of genera including abramis (e.g., a. brama, the common bream), acanthopagrus, argyrops, blicca, brama, chilotilapia, etelis, lepomis, gymnocranius, lethrinus, nemipterus, pharyngochromis, rhabdosargus, scolopsis, or serranochromis. although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. fish termed "bream" tend to be narrow, deep-bodied species. the name is a derivation of the middle english word breme, of old french origin. the term sea bream is sometimes used for gilt-head bream (sparus aurata), (orata in italy, dorada in spain) or porgies (both family sparidae) or pomfrets (family bramidae) .
Buccellato
A buccellato [buttʃelˈlaːto] is a sicilian circular cake. buccellato contains figs and nuts. it is traditionally associated with christmas in sicily.it is not to be confused with the distinct, but similar traditional lucchese cake of the same name, the buccellato (di lucca), although both are ring-shaped sweet breads that contain candied fruit peels.
Burrida
Stewed fish
Drink
Cagliari
Calamari fritti
Deep-fried squid
Candelaus
Almond paste flavored with citrus and covered in icing
Cannonau
Il cannonau (altrimenti detto cannonao, garnacha in spagnolo, grenache in francese) è il vitigno a bacca nera più diffuso in sardegna. la coltivazione di questo vitigno è diffusa in tutta l'isola ma concentrata nelle zone più centrali del territorio. fino a poco tempo fa non se ne conosceva con certezza l'origine e la maggior parte degli esperti lo riteneva importato dalla penisola iberica. tuttavia recenti studi hanno dimostrato la sua endemicità, infatti resti di vinaccioli risalenti a 3200 anni fa sono stati ritrovati in diverse zone dell'isola (ad esempio a sa osa – nella valle del tirso, sulle colline di sardara – a nord di cagliari, a villanovafranca e nel villaggio nuragico duos nuraghes di borore in provincia di nuoro), tale fatto fa ritenere il cannonau come il vino più antico del bacino del mediterraneo. il risultato di analisi già condotte da laboratori spagnoli hanno dimostrato che il cannonau, che si riteneva "fosse stato importato nel 1400 dalla spagna, ha in realtà origini autoctone". (informazione tratta dal sito del ministero delle politiche agricole, alimentari e forestali). sinonimi ammessi in italia: alicante n., tai rosso n., garnacha tinta, granaccia, grenache, gamay del trasimeno o gamay perugino.
Carciofo Spinoso di Sardegna
Spiky artichoke grown on sardinia, italy
Casadinas
Small tarts filled with pecorino cheese, ricotta, lemon zest, orange zest, saffron
Casu martzu
Casu martzu (sardinian pronunciation: [ˈkazu ˈmaɾtsu]; literally 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in sardinian, is a traditional sardinian sheep milk cheese that contains live insect larvae (maggots). a variation of this cheese exists also in corsica (france), where it is called casgiu merzu, and is especially produced in some southern corsican villages like sartene.derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the piophilidae family. these larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. the texture of the cheese becomes very soft, with some liquid (called làgrima, sardinian for "teardrop") seeping out. the larvae themselves appear as translucent white worms, roughly 8 mm (5⁄16 in) long.
Civraxiu
Yeasted loaf bread
Coccoi
Decorative bread for celebrations and religious events
Coccoi prena
Savory focaccia pie filled with a mixture of potatoes, cheese, onions and garlic
Cordula
Lamb intestines, wrapped around offal, skewered and spit-roasted, stewed with peas (cordula con piselli)
Cozze alla marinara
Steamed mussels with garlic, tomatoes, parsley
Culurgionis d’Ogliastra
Culurgiones (name in sardinian language, also called culurgionis, culurjones, culijonis, culurjonis, culunjonis, culinjonis, culurzones, or angiulotus, "agnolotti"; italian: culurgioni, sg. culurgione) are a type of sardinian ravioli-like stuffed pasta. it exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of ogliastra, and in several other recipes adopted in the rest of the island, such as in gallura, where the product is aromatized with lemon or orange peel.since 2015 the culurgionis d'ogliastra has been recognized as an igp product.
Dolce Sardo
Eel
Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.
Favata
Stew made with dried fava beans, pork, sausage, vegetables and herbs
Filindeu
Filindeu (sardinian: su filindeu, "thread of the gods") is a rare pasta from the barbagia region of sardinia. it is made by pulling and folding semolina dough into very thin threads, which are laid in three layers on a tray called a fundu and dried to form textile-like sheets. the dried sheets are broken into pieces and served in a mutton broth with pecorino cheese. filindeu is listed on the ark of taste.
Fiore Sardo
Pecorino sardo (sardinian: berveghinu sardu), is a firm cheese from the italian island of sardinia which is made from sheep milk: specifically from the milk of the local sardinian breed. it was awarded denominazione d'origine status in 1991 and granted protected designation of origin (pdo in english and dop in italian) protection in 1996, the year in which this european union certification scheme was introduced.pecorino sardo is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. the mixture is poured into moulds that will give the cheese its characteristic shape. after a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central sardinia. the average weight of the finished product is 3.5 kg (7.7 lb): sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. the rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. the sharpness of the flavour depends on the length of maturation. the young pecorino sardo is about a couple of months old; the mature type is more than six months old and needs strictly controlled temperature and humidity.in the united states it is most often found as a hard cheese, its more mature form. pecorino sardo is not as well known outside italy as romano or pecorino toscano, although a good deal of pecorino romano is actually made in sardinia, as sardinia is within romano's pdo area. pecorino sardo can be processed further into casu marzu by the introduction of cheese fly maggots.
Fish
Grilled
Fregola sarda
Small bead-shaped pasta, used with clams, shrimp, in soups, salads
Gallina al mirto
Chicken boiled with myrtle sprigs, cut into pieces and served cold with myrtle leaves and berries
Gilthead
The gilt-head (sea) bream (sparus aurata), known as orata in antiquity and still today in italy and tunisia (known as "dorada" in spain, "dourada" in portugal and "dorade royale" in france), is a fish of the bream family sparidae found in the mediterranean sea and the eastern coastal regions of the north atlantic ocean. it commonly reaches about 35 centimetres (1.15 ft) in length, but may reach 70 cm (2.3 ft) and weigh up to about 7.36 kilograms (16.2 lb).the gilt-head bream is generally considered the best tasting of the breams. it is the single species of the genus sparus – the latin name for this fish – which has given the whole family of sparidae its name. its specific name, aurata, derives from the gold bar marking between its eyes. the genome of the species was released in 2018, where the authors detected fast evolution of ovary-biased genes likely resulting from the peculiar reproduction mode of the species.
Grey mullet
The mullets or grey mullets are a family (mugilidae) of ray-finned fish found worldwide in coastal temperate and tropical waters, and some species in fresh water. mullets have served as an important source of food in mediterranean europe since roman times. the family includes about 78 species in 20 genera.mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. they feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.
Gueffus
Almond paste sweets made with ground almonds, sugar and lemon, commonly wrapped in colored paper
Lorighittas
Homemade ring-shaped braided pasta, common on all saints' day on nov. 1
Maccu
Maccu, (also known as maccu di fave, and sometimes referred to as macco), is a sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. several dishes exist using maccu as a foodstuff, such as bruschetta al maccú and maccu di san giuseppe, the latter of which may be served on saint joseph's day in sicily.
Malloreddus
Malloreddus, sometimes italianized as gnocchetti sardi, are a type of pasta typical of sardinian cuisine. they have the shape of thin ribbed shells, about 2 cm (0.79 in) long, and are made of semolina flour and water. they are usually eaten with different sauces malloreddus are typical of the area of medio campidano (province of south sardinia), but correspond to equivalent types of pasta, made with similar techniques, but in smaller sizes, in other parts of sardinia and also known as "macarrones de punzu", cigiones, macarones caidos, cravaos.cassulli from carloforte (of ligurian origin) can be reminiscent of malloreddus. cassulli, in sardinia, are found in the archipelago of sulcis.
Malvasia di Bosa
Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.
Melanzane alla parmigiana
Eggplant casserole with tomato sauce and cheese
Minestra di ceci
Chickpea soup with pasta, meat, vegetables
Mirto
Mirto (licòre/-i de murta in sardinian, licòr di mortula in corsican) is a popular liqueur in the mediterranean islands of sardinia, corsica and capraia.it is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. myrtle grows freely in sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; legend has it that, long ago, sardinian bandits introduced this particular usage of the plant to the nearby island of corsica, where the liqueur has also been considered a traditional drink since then.
Mollusco
Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.
Monti
Moscato di Sardegna
Mostarda Mantovana
Mostarda di frutta (sometime also called mostarda) is a northern italian condiment made of candied fruit and a mustard-flavoured syrup. commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.traditionally mostarda was served with boiled meats, the bollito misto which is a speciality of northern italian cooking. more recently it has become a popular accompaniment to cheeses.
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".
Nuragus
Ogliastra
Sardinian wine is italian wine produced on the island of sardinia.
Panadas
Savory pies with meat, roasted eel, fish, vegetables, potatoes, cheese
Pane carasau
Pane carasau (sardinian: [ˈpanɛ ɣaɾaˈzau], italian: [ˈpaːne karaˈzau]; "toasted bread" in sardinian language, from the past participle of the sardinian verb carasare "to toast", referring to the crust) is a traditional flatbread from sardinia. it is called carta da musica in italian, meaning "sheet music", in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.the bread is thin and crisp, usually in the form of a dish half a meter wide. it is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. the recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry. the bread can be eaten either dry or wet (with water, wine, or sauces). a similar, yeast-free bread, with added seasoning, is known as pane guttiau "dripped bread". remains of the bread were found in archeological excavations of nuraghes (traditional sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 bc.
Pane frattau
Layered pane carasau flatbread with tomato sauce, pecorino cheese and a poached egg(s)
Pane guttiau
Pane carasau flatbread that is drizzled with olive oil and seasoned with salt and rosemary, then baked or grilled
Papassinu
Cookies made with dried fruit, nuts, anise, and topped with a sugar glaze
Pardulas
Small star-shaped tarts filled with ricotta, saffron and citrus peel, common during easter
Pasta bottarga
Pecorino Sardo
Pirichittus
Small ball-shaped baked pastries covered in icing
Pistoccu
Crispy flatbread made with durum wheat semolina and potatoes
Pizzetta
A pizzetta (plural: pizzette) is a small pizza that can range in size from a finger food at around eight centimetres (3 in) in diameter to that of a small personal-sized pizza.
Porceddu
Suckling pig cooked on a spit over myrtle wood for smoke
Quaglie al mirto
Quail baked with myrtle branches and leaves
Ravioli dolci di ricotta
Sweet raviolis filled with a mixture of ricotta, sugar, white wine, lemon and cinnamon, common during carnival and easter
Red mullet
The red mullets or surmullets are two species of goatfish, mullus barbatus and mullus surmuletus, found in the mediterranean sea, east north atlantic ocean, and the black sea. both "red mullet" and "surmullet" can also refer to the mullidae in general.
Risotto alla Milanese
Risotto with arborio rice and saffron
Salame di Pecora
Sheep salami
Sardegna
Extra virgin olive oil made from bosana, nera di villacidro, semidana and tonda di cagliari olives, from sardinia, italy
Scaloppine al mirto
Veal cutlets flavored with myrtle
Sea bass
Sea bass is a common name for a variety of different species of marine fish. many fish species of various families have been called sea bass. in ireland and the united kingdom, the fish sold and consumed as sea bass is exclusively the european bass, dicentrarchus labrax. sometimes referred to as sea bass include the following:
Seada
Seada is a sardinian dessert. it is prepared by deep-frying a large semolina dumpling (usually between 8 and 10 cm in diameter) with a filling of soured pecorino cheese and lemon peel in olive oil or lard, and is served covered with honey, sugar and, sometimes, salt.
Spezzatino di maiale
Spicy stewed pork
Spianata
Focaccia-like yeasted bread, commonly flavored with rosemary, onion, garlic, olives, olive oil, salt and pepper
Trattalia
Spit-roasted lamb offal wrapped in fat and intestines
Triglie alla livornese
Mullet in red tomato sauce
Vegetables
Artichokes, eggplant, fava beans, peas, zucchini
Vernaccia
Vernaccia is a white wine grape that is found in many italian wines but is most commonly associated the tuscan wine vernaccia di san gimignano. ampelographers have determined that the vernaccia vine has many clonal varieties but is unrelated to some italian vines known as "vernaccia" such as the sardinian varieties used in the sherry-like wine vernaccia di oristano, the trentino-alto adige/südtirol red wine grape known as vernatsch or the black grape used in the red sparkling wine of the marche vernaccia di serrapetrona. a possible reason for this is that the root of the name vernaccia translates to "vernacular" and can apply to any local grape.
Wild game
Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.
Zafferano di Sardegna
Saffron from crocus sativus l. grown in san gavino monreale, turri and villanovafranca in sud sardegna, sardinia, italy
Zuppa di cozze
Mussel soup
Zuppa gallurese
Casserole made with bread, beef or lamb broth, vegetables, cabbage, pecorino and/or other cheeses
