Sardinia never fails to intrigue on all fronts, and the foods of Sardinia are inherently intriguing in and of themselves. Given that it's the second-largest island in the Mediterranean, it's easy to assume that seafood stands front and center in the gastronomic culture.
But malaria arrived on Sardinia during the Carthage invasion of 215 BC and wasn't eradicated until after World War II. Malaria plagued the coastline and Sardinians gravitated inland to avoid it, so fish didn't comprise a major part of their diets. Today, though, it's rather popular, of course. So, on that note, here are seven essential foods of Sardinia.
1. Pompia
This yellow and wrinkled citrus variety grows in the Siniscola area on the island's northeast coast, and it has Slow Food Presidium protection. Local pastry chefs make use of both the pulp and the rind. Restaurants serve an excellent digestive liqueur made from it.
2. Saffron
Saffron is produced in the municipalities of San Gavino Monreale, Turri, and Villanovafranca and holds DOP status. Among the finest in the world, Sardinian saffron has a bright red color and a very intense aroma. It is also used in the production of some sweets, such as pardulas, which are pastries stuffed with saffron and ricotta.
3. Bottarga
These salted and dried mullet eggs are grated or cut into flakes to serve on top of bruschetta, pasta, and salads. Bottarga has an intense and savory flavor, which is enhanced when combined with butter and lemon.
4. Fregola
This tiny semola pasta is shaped into irregular balls that are just a few millimeters in diameter. Fregola is found all around the island and is rather versatile, often served with both meat and fish sauces. Among the most typical preparations is fregola with clams and bottarga, or with sausage.
5. Malloreddus Pasta
Also known as Sardinian gnocchi, malloreddus are made from semolina flour and water. These striped shells are just a couple of centimeters long. They're typical of the Medio Campidan province, but widespread everywhere nowadays. They're often served with tomato sauce, sausage, saffron, and Pecorino.
6. Pane Carasau
This twice-baked bread is shaped in a thin, crunchy disc – it's also known as la carte da musica, or music paper. Pane Carasau can be eaten with meat, cheese, seasoned with oil and salt, and then placed in the oven, after which it's called Pane Guttiau. If served with broth, tomato sauce, and poached egg it's known as Pane Fratau. It can also substitute pasta sheets when making lasagna.
7. Pecorino Fiore Sardo
This PDO cheese is produced only with Sardinian sheep's milk. Its color falls somewhere between white and amber, and it's has a hard, crumbly, and grainy texture. Its flavor is slightly acidic and becomes spicer with aging. It's the main ingredient of seadas, a honey-drizzled fried cheese.