Sardinia: Typical Dishes and Recipes of Sardinian Cuisine

Sardinia, the second largest island in the Mediterranean, is known not only for its breathtaking beaches and crystal-clear waters but also for its unique and diverse cuisine. Sardinian cuisine is characterized by the traditional dishes of shepherds and farmers, which have developed over centuries. In this blog article, we introduce you to some of Sardinia's most typical dishes and provide you with recipes so you can recreate these delicacies at home. 

Pane Carasau, also known as "Carta da Musica" (Music Paper), is a traditional Sardinian flatbread that stands out for its thin, crispy texture. 

- 500 g semolina flour
- 300 ml water
- 10 g salt
- 5 g fresh yeast 

1. Dissolve the yeast in lukewarm water.
2. Place semolina flour and salt in a bowl, add the yeast water, and knead into a smooth dough.
3. Cover the dough and let it rise in a warm place for about 1 hour.
4. Divide the dough into small portions and roll each portion out very thinly.
5. Place the dough rounds on a hot baking sheet and bake in a preheated oven at 250°C for about 5 minutes until crispy.
6. Remove from the oven and let cool. 

Pane Carasau can be eaten plain or drizzled with olive oil and salt.  

Fregola con Arselle is a typical Sardinian dish made from fregola (small roasted pasta beads) and clams. 

- 300 g fregola
- 1 kg clams
- 2 cloves of garlic, chopped
- 1 bunch of fresh parsley, chopped
- 1 can peeled tomatoes (400 g)
- 100 ml white wine
- 4 tbsp extra virgin olive oil
- Salt and pepper 

1. Thoroughly wash the clams and steam in a pan with the white wine, one clove of garlic, and some parsley over high heat, covered, until they open. Discard any clams that do not open.
2. Remove the clams from their shells and strain the broth through a fine sieve.
3. Heat the olive oil in a large pan and sauté the remaining garlic. Add the peeled tomatoes and simmer for about 10 minutes.
4. Add the fregola and pour in the clam broth. Add some water if necessary. Cook the fregola according to the package instructions.
5. Mix the shelled clams and the remaining parsley into the fregola and season with salt and pepper.
6. Serve immediately. 

Porceddu, also known as "Porchetto" or "Sardinian Suckling Pig," is one of Sardinia's most famous dishes and is traditionally served at large celebrations. 

- 1 whole suckling pig (approx. 5-8 kg)
- Fresh rosemary sprigs
- Fresh myrtle sprigs
- Salt
- Olive oil 

1. Thoroughly clean and pat dry the inside and outside of the suckling pig.
2. Generously rub the pig with salt on the inside and outside.
3. Skewer the pig and stuff with rosemary and myrtle sprigs.
4. Cook the skewer over a wood fire or in the oven at low temperature (approx. 150°C) for about 3-4 hours, basting regularly with olive oil.
5. The pig is ready when the skin is crispy and the meat is tender.
6. Cut into pieces and serve hot. 

Seadas are a traditional Sardinian dessert consisting of fried pastries filled with cheese and served with honey. 

- 500 g semolina flour
- 200 g lard
- 300 g fresh pecorino cheese
- 200 g honey
- 1 lemon zest, grated
- Water
- Oil for frying
- Salt 

1. Grate the pecorino cheese and mix with the grated lemon zest. Set aside.
2. Knead the semolina flour with a pinch of salt, the lard, and some water into a smooth dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
3. Roll out the dough thinly and cut out circles. On half of the dough circles, place a tablespoon of the cheese mixture and cover with another dough circle. Press the edges well.
4. Heat the oil in a large pot and fry the seadas until golden brown.
5. Drain on kitchen paper and serve hot, drizzled with honey. 

Sardinian cuisine is characterized by its traditional recipes and the use of fresh, local ingredients. Whether it's the crispy Pane Carasau, the delicious Fregola con Arselle, the tender Porceddu, or the sweet Seadas – each dish offers an authentic taste of Sardinia. Try out these recipes and enjoy the culinary treasures of this beautiful Mediterranean island!