Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

Almond Balls (Guelfos)

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Almond Brittle (Carto)

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Asparagus Fritters Zippulas de Isparau

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Beef Braised in Red Wine (Petha Imbinata)

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Bottarga and Raw Artichokes (Buttariga kin Carzoffeddas e Ozu Novu)

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Bottarga with Celery and Tomatoes (Buttariga kin Sellere a Issalata)

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Breaded Mussels on the Half Shell (Cozzas Arraganatas)

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Bruschetta with Chicory, Goat Cheese and Abbemele (Brusketta kin Zicoria)

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Bruschetta with Oyster Mushrooms, Ricotta and Bitter Honey (Brusketta kin Cardula)

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Bruschetta with Salsicce and Pecorino (Brusketta a Sa Sarda)

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Calamari Stuffed with Ricotta and Bottarga (Calamare Prenu)

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Calamari with Fresh Artichokes (Calamares e Carzoffeddas)

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Calf Liver and Onions with Vernaccia (Icatu de Vitellu)

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Calf Sweetbreads with Wild Fennel (Carresapida kin nucru)

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Candied Orange Peel (Aranzata)

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Cauliflower with Olives (Caule Assofocatu)

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Cheese Curd with Tomatoes and Basil (Fruen kin Tamates)

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Chicken with Skinless Tomatoes and Pepperoncino (Puddu in Cassola)

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Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

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Cold Seafood Salad (Issalata de Iscolliu)

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Crab with Garlic and Pepperoncino (Cavaros a Buddittu)

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Custard with Abbamele (Pannacotta kin Abbathu)

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Cuttlefish and Peas (Seppia kin Pisellu)

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Eel in Tomato Sauce (Ambidda a Cassola)

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Eel with Fregula and Herbs (Ambidda de Riu kin Fregula)

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Eggplant with Tomato and Herbs (Perdinzanu Pizzarellu)

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Eggs with Onions and Tomatoes (Ovos kin Achipudda)

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Fava Beans with Peppermint (Ava Frisca kin Menta)

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Fennel and Crabmeat Salad with Bottarga (Cavaru a Issalatakin Inucru e Buttariga)

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Fettuccini with Seafood Ragu (Alisanzas kin Piske)

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Fettuccini with Zucchini, Zucchini Blossoms and Bottarga (Alisanzas kin Curcurica e Buttariga)

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Filindeu Pasta in Lamb Broth (Filindeu kin Casu Friscu)

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Fish Stock (Brou de Piske)

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Fluffy Fried Pastry Spirals (Vuvusones)

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Fregula Soup with Cheese Curd (Minestre e Merca)

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Fregula with Asparagus and Gorgonzola(Fregula kin Isparau e Gorgonzola)

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Fried Pastry Braids (Orillettas)

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Fried Puffed Pastry Filled with Sweet Cheese (Seadas e Mele Rankidu)

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Fruit and Ice Cream with Mirto (Frutta Miskin)

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Greens with Pancetta (Irvuzu)

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Grey Mullet Roasted over an Open Fire (Muggine Arrustu)

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Grilled Lamb Sweetbreads with Blackberries

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Half-Moon Ravioli with Herbed Ricotta Cheese (Gulurjones de Recottu)

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Hen Cooked with Vernaccia ( Puddu kin Vernaccia de Oristano)

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Hen for a Complete Meal (Puddu a Brou)

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Honey Pies (Pistiddu)

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Jumbo Shrimp and Scampi with Zucchini (Iscampos e Cambaros)

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Lamb Broth (Brou de Beccu)

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Lamb Prosciutto with Dandelion, Figs and Pecorino (Pressuttu de Verveke kin Icu)

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Lamb Ravioli with Lamb Ragu (Anzelottos de Petha)

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Lamb with New Potatoes and Artichokes (Anzone kin Patata e Carzofeddas)

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Lentil Soup withFregula and Chicory (Fregula Lentizza e Zicoria)

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Lorighittas with Broccoli (Lorighittas Virdes)

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Macarrones de Busawith ChickenLiversand Passito Wine (Busa kin Icatos de Puddu)

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Malloreddus from the Baronia (Malloreddus a sa Baroniesa)

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Malloreddus with Lamb Ragu and Lamb Chops (Malloreddus kin Anzone)

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Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

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Marinated Grey Mullet (Muggine Marinatu)

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Marinated Sea Bass with lobster Tail and Bottarga (Carpaccio de Ispigola kin Aligusta)

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Marinated Tomato and Swordfish with BabyGreens and Capers (Carpaccio de Piske Ispada kin Capperos)

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Mixed Field Greens with Figs and Goat Cheese (Crapinu kin Icu e Issalata Virde)

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Mussels on the Half Shell with a Spicy Tomato Relish (Cozzas Piccantes)

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Mussels with Mirto (Cozzas kin Mirtino)

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My Father's Mussels (Cozas a sa Moda de Babbu)

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My Grandmother's Fried Salt Cod (Stocafissu de Mannai)

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My Mother's Tomato Sauce (Bagna de Mamma)

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Nettle Ravioli with Branzino and Ricotta (Anzelottos de Oricata)

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Octopus Salad for the Festival of Saint Maria of the Sea (Purpu de Santa Maria)

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Octopus with New Potatoes an Red Onion (Purpu Acru-Durke)

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Pan-Seared Scallops with Fregula and Roasted Vegetables (Capesante kin Fregula e Taffaranu)

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Pane Carasau with Sweetened Ricotta (Pane kin Recottu Durke)

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Pane Carasau with Tomato Sauce, Pecorino and Poached Eggs (Pane Fratau)

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Parfait with Bitter Honey (Semifreddo in Mele Rankidu)

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Pasta for Good Friday (Malloreddus de Kita Santa)

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Pasta to Celebrate the Harvest of the Grain (Macarrones de Ariola)

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Pasta with Lamb and Fava Beans (Macarrones kin Ava Frisca)

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Pasta with Meat Ragu (Macarrones kin Bagna e Petha)

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Pasta with Ricotta and Bottarga (Macarrones kin Recottu)

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Pasta with Ricotta, Saffron and Bitter Honey (Macarrones kin Taffaranu e Mele)

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Penne with Red Rock Cod (Pinninos kin Bagna e Roccale)

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Polenta with Sausage and Tomato Sauce (Pulenta kin Sartizza)

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Pork Ribs with Lentils and Saba (Costillias de Porcu kin Lentizza e Sapa)

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Pork Tenderloin with Saba Glaze (Porcu a sa Sapa)

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Red Cow with Porcini Mushrooms (Filetto de su Voe Ruiu)

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Ricotta Fritters (Brungiolos de Carmela)

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Risotto with Cuttlefish Ink and Cuttlefish (Rosu Nieddu de Seppia)

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Risotto with Goat Cheese and Abbamele (Rosu Cremosu kin Abbathu)

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Risotto with Mussels, Saffron and Bottarga (Rosu kin Cozzas, Taffaranu e Buttariga

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Risotto with Sausage and Pecorino (Rosu kin Sartizza)

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Risotto with Wild Asparagus and Pecorino (Rosu kin Isparau Agreste)

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Roasted Cheese with Pane Carasau and Bitter Honey (Pane kin Casu Arrustu)

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Roasted Pork Belly (Sumene Arrustu)

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Roasted Sardines (Sardinas kin Azu)

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Salad of Arugula,Pears, Ricotta Salata and Walnuts (Issalata Ortobene)

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Saragu with Herbs and Capers (Saragu in Umidu)

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Sardinian Music Bread (Pane Carasau)

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Sardinian Paella (Paella e Fregula Sarda)

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Sardinian Shepherd's Soup (Suppa de su Pastore)

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Sardinian Simmered Goat (Crapittu a Sarza)

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Sardinian Suckling Pig (Porkeddu a sa Baroniesa)

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Sea Bream with Bottarga (Orata kin Buttariga)

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Seafood Stew (Zeminu)

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Shrimp with Orange and Chicory (Cambaros kin Frutta)

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Sole with Pecorino Sardo (Palaia kin Casu de Verveke)

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Soup of Fregula with Baby Clams(Fregula kin Arsellas)

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Spaghetti with

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Spaghetti with Bottarga (Ispaghittos kin Buttariga)

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Spaghetti with Crabmeat and Tomato Sauce (Ispaghittos kin Cavaros)

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Spaghetti with Garlic and Skinless Tomatoes (Ispaghittos kin Azu)

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Spaghetti with Pecorino and Bottarga (Ispaghittos a sa Tabarkina)

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Spaghetti with Sea Urchin (Ispaghittos kin Ovos de Erithu)

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Spiny Lobster Salad with Tomatoes and Basil (Aligusta Saporita)

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Steamed Swiss Chard (Aveta kin Ozu Novu)

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Stuffed Eggplant (Perdinzanu Prenu)

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Stuffed Trout (Trota Prena)

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Suckling Pig with Myrtle (Porkeddu kin Murta)

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Summer Zucchini (Curcurikedda a Cassola)

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Sweet Ravioli with Bitter Honey (Gulurjones Durkes)

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Tartlets of Sweet Cheese and Saffron (Casatinas kin Taffaranu)

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The Pasta of the Cattleman (Macarrones de Massaju)

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Tripe in Tomato Sauce (Busecca)

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Tuna with Herbs and Peppers (Filettos de Tonno)

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Vegetable Soup with Fresh Ricotta (Minestrone kin Recottu)

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Watermelon Salad with Arugula, Ricotta Salata and Walnuts (Sindria a Issalata)

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Whole Fish in Rock Salt (Piske a Sale)

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Whole Grouper in Tomato Sauce (Cernia in Umidu)

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Whole Sea Bass with Rosemary and Potatoes (Ispigola kin Ramasinu)

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Wild Boar with Red Wine and Saba (Sirvone Acru-Durke)

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Winter Apple Confection (Kintonzatu)

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