Serves: 4 | Preparation: 25 minutes | Cooking: 35 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck has a naturally rich flavor and a generous layer of fat beneath the skin, which makes it particularly suited to fruit, wine, acidity, and aromatic spices. This dish builds around that balance. The duck breast is slowly rendered skin side down until the fat melts away and the skin becomes thin and crisp. Cannonau, Sardinia’s signature red grape, form

Story of the Dish Sweet caramelized scallop, silky pea purée, crisp pancetta and mint oil balance sweetness, salt, richness and freshness. Ingredients 8 dry-packed sea scallops; olive oil; butter; 1½ cups peas; cream; Parmigiano; 4 oz pancetta; mint; pea shoots; lemon zest. Preparation Blanch peas and blend with butter, cream and Parmigiano, then sieve. Prepare mint oil and crisp pancetta. Pat scallops dry and sear in a very hot pan 1½–2 minutes, turn, add butter and baste. P

Story of the Dish Aragosta alla Catalana is one of the great seafood preparations associated with Sardinia, particularly the northwestern coast around Alghero, where Catalan cultural influence remains deeply rooted. The traditional concept is beautifully simple: lobster, tomatoes, onion, olive oil and acidity. This interpretation keeps that philosophy but transforms the dish into a refined restaurant presentation. Lobster remains the protagonist, while sweet blue crab adds ma