Cuisine
Sardinian cooking comes from an agri-pastoral past but to describe it as poor peasant food would not do it justice. The fundamentals are easy: fresh seasonal ingredients cooked simply.
Here are just a few recommendations:
Porcetto roast suckling pig or Pecora bolita sheep's broth. It is often possible to eat these dishes on organised excursions in the company of the shepherds who prepare these dishes, after which you may well be offered Casu marzu the outlawed rotten pecorino cheese.
La Bottarga dried Mullet or Tuna roe. This delicacy is usually grated over spaghetti or thinly sliced and drizzled with extra virgin olive oil.
Agliata. A sauce typically prepared in Alghero and used to marinate either octopus or skate. This dish is assembled with sundried tomatoes, garlic, chilli and white wine vinegar.
Olio d'Oliva di Alghero. Extra virgin olive oil from Alghero is the best to be found on the island.
Wine
Viticulture was bought to the island in the first century B.C and has flourished ever since. Environmental conditions on the island lend themselves to wine production and particularly that of the Cannonau and Vermentino both red and white wines of exceptional quality and truely Sardinian.