We always think of Sardinia as being Italian – and it technically is – but the island is a far stretch across the Tyrrhenian sea from the Italian mainland, so much so that it is as close to Tunis as it is to Rome, and much closer to the French island of Corsica. As the second largest island in the Mediterranean, Sardinia has always been coveted, and the Phoenicians, Romans, Byzantines, Arabs and Spanish have all called the island home over the last two millennia. Even before that, the island was home to the Nuragic peoples – one of Europe’s oldest civilisations.
As a result, modern day Sardinia is a one-of-a-kind conflation of cultures, with a unique food scene to match. The ‘Emerald Coast’ in the northeast of the island is a particularly popular destination – home to beautiful old fishing towns like Santa Teresa Gallura, and some of the Mediterranean’s most beautiful coastlines. Wherever you go, you’ll find a rich tapestry of influences, from the Catalan-inspired Alghero on the west coast to the ancient and historic capital of Cagliari in the south.
Sardinia is already famous as the home of bottarga, fregola and the infamous Casu Marzu cheese, but the island has so much more to offer for gastronomic adventurers. Read on for some more Sardinian specialities to watch out for when you visit.
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The complete foodie guide to Sardinia
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