Italian Sardinian Carloforte-Style Octopus with Saffron Potato and Dehydrated Olives Story of the Dish Carloforte, on the island of San Pietro off the southwestern coast of Sardinia, has a culinary identity unlike almost anywhere else on the island. Its cuisine reflects Sardinian ingredients, Ligurian heritage, fishing culture, and the flavors of the Mediterranean. Octopus fits naturally into that world. In this reinterpretation, the octopus remains unmistakably Mediterranean

Sugo alla Campidanese Sugo alla Campidanese Story of the Dish Cinque Condimenti e Salse della Tradizione Sarda (Five Traditional Sardinian Sauces and Condiments) Sardinian cuisine is often described through its most famous dishes: malloreddus, culurgiones, fregula, porceddu, pane carasau, bottarga, pecorino, and seadas. Yet behind many of these foods lies another important part of the island’s culinary identity: its sauces and condiments. To understand Sardinian sauces, howev

Savor the Flavors: Top 10 Must-Try Restaurants in Sardinia Sardinia is not a region that can be understood through one restaurant, one dish, or even one style of cooking. The island contains several culinary worlds at the same time. There is the pastoral Sardinia of lamb, goat, suckling pig, pecorino, pane carasau, wild herbs, handmade pasta, and ancient methods of cooking over fire. There is the Sardinia of the sea: red tuna from Carloforte, bottarga from Cabras, mullet from