This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play


piglet roasted on an open fire

Perhaps the most famous Sardinian dish: piglets (and sometimes lambs) are on skewered of aromatic wood, roasted whole on an open fire of juniper and olive wood for four hours and frequently brushed with lard and myrtle branches for flavour; when finished it is wrapped in myrtle to rest before carving. Some recipes split the piglet before roasting. Doing it correctly requires experience and a certain knack.

Text © Dana Facaros and Michael Pauls

Images by: Roberto Ventre