Situated just over 100 nautical miles west of the Italian peninsula in the heart of the Mediterranean, the island of Sardinia boasts a cuisine all its own, shaped by geographic isolation, varied landscapes, and centuries of cultural exchange. This collection highlights some of the region’s signature ingredients and culinary traditions, from toasted semolina fregola and crisp pane carasau to saffron-scented sausage ragù and smoky, salty pecorino Sardo, alongside seafood, vegetables, and herbs that feature prominently in the island’s cooking. Keep reading for a small and flavorful introduction to one of Italy’s most distinctive regional cuisines.
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01 of 09
Fregula cun Cocciula (Sardinian Fregola with Clams)
Credit: Cedric Angeles / Prop Styling by Stephanie Bohn
Fregola, a Sardinian pasta resembling large couscous, is often paired with fresh steamed clams in a saffron-spiked, tomato-based broth. Chef Amber Burling uses fish stock to bring out the briny flavor of the shellfish, complementing the fragrant saffron with thinly sliced fennel bulb and a fennel frond garnish.
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02 of 09
Cavatelli with Sardinian Meat Sauce
Credit: © Karen Mordechai
True to the original, our riff on classic malloreddus alla Campidanese pairs pork sausage with a saffron-laced tomato sauce and a small, ridged rolled pasta — indeed, malloreddus is often referred to as “Sardinian cavatelli.” Brightened with fresh mint, parsley, and basil, a finishing touch of pecorino Romano makes an excellent substitute for the more traditional pecorino Sardo.
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03 of 09
Fregola Pasta Salad with Grilled Shrimp
Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
A nod to the North African flavors of Sardinia’s southern neighbors, this vibrant, veggie-packed pasta dish combines fregola with zucchini, cherry tomatoes, and jumbo shrimp in a bright, herbaceous chermoula sauce — used both to marinate the shrimp and dress the salad.
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04 of 09
Carta di Musica with Herbs
Credit: Greg DuPree
This colorful variation on pane carasau embeds fresh herbs and edible flowers in paper-thin bread dough for a beautiful cracker with garden-party vibes.
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05 of 09
Sardinian-Style Paella
Credit: © Frances Janisch
Called paella Algherese, this Italian Catalan fusion dish from Alghero, Italy, swaps out the usual rice for the pearl-size Sardinian pasta fregola. This version pairs sliced chorizo with a generous amount of seafood: shrimp, whitefish, mussels, and cockles.
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06 of 09
Sautéed Puntarelle with Dried Cherries and Pecorino Fiore Sardo
Credit: © Chris Court
In this warm salad from 2011 F&W Best New Chef Carlo Mirarchi, sweet-tart dried cherries and bitter puntarelle are sautéed together in olive oil, splashed with sherry vinegar, and topped with salty, smoky Fiore Sardo cheese.
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07 of 09
Sardinian Stuffed Eggplant
Credit: © Quentin Bacon
If you have access to sweet early-season eggplants, this dish is the perfect way to use them. Here, tender chopped eggplant mingles with veal, herbs, and cheese to fill hollowed-out eggplant halves, which get topped with tomato sauce and more pecorino, then baked until browned and bubbling.
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08 of 09
Lemony Zucchini-Fregola Salad
Credit: Peter Frank Edwards
With its soft flesh and concentrated flavor, roasted zucchini is a lovely contrast to chewy fregola and crunchy pistachios in this summer salad; lemon, basil, and crushed red pepper provide a zingy pop of bright freshness.
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09 of 09
Fregola with Grilled Red Onions and Pine Nuts
Credit: © Reed Davis
Suzanne Goin’s simple fregola side packs lots of flavor, thanks to charred onions, toasted pine nuts, fresh herbs, and sherry vinegar. Finely diced carrots and celery round out the rainbow.
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