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Sardinia

Nearly as big as Sicily, yet much further than the mainland, Sardinia (Sardegna) has, over the centuries, evolved its own language and cuisine. Traditionally an island of shepherds (in spite of behind surrounded by fish-filled seas), it's famous for cheeses (including pecorino and the notorious larvae-filled casu axedu), lamb, suckling pig (porceddu) and exotic breads (notably the paper thin pane carasau and ornate pane delle feste).

The name comes from sard, a pre-Roman word, perhaps linked to the island's native religion and its hero god, known in Latin as Sardus-Pater, aka 'Father Sardus'.

Abbamare

Sardinian semi-soft cheese

agrumi

citrus

andarinos

helix-shaped pasta

anguilla

eel

arselle

three clams in one!

biancheddus

almond meringues

bogamarì

sea urchins

bombas

meatballs

bottarga

tuna or mullet roe

bue

steer or ox

burrida

a thick fish soup

caglio

rennet

candelaus

ornate Candlemas sweets

carciofo

artichoke

carne

meat

carraxiu

pit roasting

carta da musica

'music paper' bread

casadinas

litte cheesecakes

caschettes

pastry shaped like a rose

cascà

couscous

Casizolu

cow's milk cheese from Sardinia

cassola

seafood stew, pork stew, or cheese cake

Casu Axedu

Sardinian cheese, sometimes with maggots

chibarzu

bread made of semolina

ciliegie

cherries

civraxiu

Sardinian country bread

cocciula

clams

coffettura

shredded orange peel, honey and almonds

copuleta

pastries filled with almond paste

corbezzolo

arbutus

cordula

lamb intestines

crema

cream

cuddura

bread rings and many other things

culurgiones

fat oval pasta pillows

fave

broad beans

fico d'India

prickly pear

fideos

short thin pasta

filindeu

'God's threads'

Filu e Ferru

Sardinian grappa

Fiore Sardo

Sardinian sheep cheese

fregula

Sardinian 'couscous'

gallina

hen

gattò

cake (both savoury or sweet)

ghisau

stewed beef

gioddu

fermented sheep or goat's milk

gnocchetti

'little gnocchi'

Gransardo

Hard sheep's milk cheese

gueffus

little round almond cake

guttiau

flat bread crackers

impanadas

little pies

lattume

tuna sperm

lorighitta

durum wheat pasta 'vine tendrils'

maccarrones

various kinds of pasta in Sardinia

malloreddus

the classic ridged pasta of Sardinia

merca

mullets preserved in marsh samphire

mirto

myrtle, myrtle liqueur

mustazzoleddus

almond biscuits in pillow shapes

nero di sepia

cuttlefish ink

oliva

olive

ossus de mortu

dead man's bones biscuits

pabassinas

traditional Sardinian pastries with various toppings

palombo

dogfish

pane carasau

Sardinian flat bread

pane delle feste

artistic bread of Sardinia

pardulas

sweet cheese tarts

pecorino

sheep's milk cheese

peperoncino

chili peppers

petza

beef

pilafi/pilau

pilaf

pillus

homemade pasta ribbons

pistoccus de cappa

soft decorative biscuits

pompia

'monstrous citrus' fruit

porceddu

piglet roasted on an open fire

primo sale

'salted' fresh sheep cheese

ricotta

soft whey cheese

salame

salami

salsiccia sarda

hot Sardinian salame

Sambene dulche

pig's blood mixed with chocolate

sapa

cooked grape must

seadas

Fried pastry with cheese and honey

spianata

pitta bread...or a salame

su ghisadu

meaty sauce with saffron

succu

Sardinian cheese and pasta pie

suspiros

almond meringues

tacculas

thrushes

tallarinus

thin pasta, cheese, and saffron cooked in broth

tiliccas

decorative filled biscuits

tonno

tuna

traggera

tiny sugar candies

tuvara

desert or 'sand' truffles

ventresca

tuna (or pork) belly

zafferano

saffron

zippula

potato doughnuts

Text © Dana Facaros & Michael Pauls