|The sea food in Alghero is well
accompanied and complimented by the white wines from along the Alghero coast, especially
"Torbato", a dry white wine and "Vermentino di Sardegna".
Going southwards from Alghero, there are two regions, Logudoro and Meilogu, which are
famous for their pastas, delicious meats, cheeses and cakes.
||In Logudoro and Meilogu, the local
cuisine boasts home-made pastas with local specialities such as the so called "raviolone"
which is a sort of layer salted strudel. There are delicious breads such as "spianate" and
famous sweets like the "sospiri" (delicious small balls of almond dough stuffed with almonds
which have a sugary citrus flavour) from Ozieri, "torrone di noci" (nut nougat) and "torrone di
mandorle non tostate" (unroasted almond nougat) from Pattada.
|From the pastures in Logudoro, and
the numerous and super modern dairies which are spread over the country, come the widest
range of cheeses of various sizes, kinds and taste, from fresh "pecorini" to mature cheeses
which are eaten sliced or grated, the most famous of which surely is the "pecorino
|From Logudoro we travel to
Planargia, with its vineyards from which the famous "Malvasia" wine is produced, and its
traditional cuisine which is based both farm produce, meat and sea food. In Bosa, which is the
capital of Planargia, there is the cult for "Malvasia". In fact "Malvasia" is among the most
interesting Italian meditation and conversation wines, it is served at the end of a meal,
accompanying almond desserts and fruit, while its "demi-sec sparkling" variety makes an
|On the other side of Planargia, in the
mountain region in the heart of the Island, there is "Barbagia" which has an antique culinary
tradition, rich in charm and tastes. Barbagia is the famous for "pane frattau" (a first course
made from "carasau" bread, broth, tomato sauce, one poached egg and grated Sardinian
pecorino cheese), the wild vegetables soups such as the so called "s'erbuzzu" from Gavoi,
vegetable soups made with goat and sheep's milk curd. Nowadays, in Barbagia, "sa merka" is
still made, which is the curd of goat and sheep's milk that in the ancient Roman cuisine was
called "melka". "Sa merka" is used to prepare the above mentioned soup or is eaten with
tomatoes salads during the Summer.