torrone
The torrone Sardinian version of nougat, with honey instead of sugar, and almonds, hazelnuts, and walnuts all locally produced; the torrone capital of Sardinia is Tonara Nuoro province: just going there is worth your time.
Seada
A Seada pl. Seadas or Sebadas, typical of Barbagia, is a dessert similar to Ravioli. It comprises of a characteristic filling of fresh cheese and lemon rind, and melts when Seada is cooked. It must be fried and served with honey.
Pecorino
Cheese it. pecora, sheep is found everywhere with all degrees of ripeness from fresh to seasoned the latter being stronger in taste. sale of casu marzu sard. for rotten cheese is forbidden; but its production is perfectly legal and it may be found with the help of locals. as usual with this kind of product, precautions must be taken; it is highly recommended to eat it with trusted locals. goat cheese can also be found.
pizzas
There are a number of Pizzerias serving fresh, stone oven baked authentic style pizzas as well as pasta dishes.
Sausages
Are of many types, for instance the salsiccia di cinghiale wild boar sausage.
Porcheddu
Is a local specialty of inner sardinia, it's a young pig roasted in a special manner over a wood fire with an aromatic local shrub called mirto. the pig is frequently basted.
The traditions and habits are very strong. You will not get any pizzas in restaurants before 7PM, furthermore be aware that you will get nothing to eat in restaurants between 4PM and 7PM, besides 'panini' that is usually a cold sandwich with ham and cheese. The exception may be some tourist-oriented restaurants in tourist-oriented places.
Malloreddus
Are a type of gnocchi that are served al dente with a tomato, meat or cheese sauce.
vegetables
Many locally-produced vegetables and fruit are very tasty, as they are grown in small farms and are mostly organic; vendors along the roads are a frequent sight. Apart from the usual assortment of typical Mediterranean products such as eggplants, bell peppers, orange, grapes, etc you will also find among others wild asparagus, figs, water-melons, and nuts hazelnuts, chestnuts, walnuts, almonds. Spices such as thyme, rosemary, fennel are found in abundance in the country.
Stufato di capretto
Is a rich casserole made from kid goat, artichokes, wine and also egg.
Culurgiones
Try the Culurgiones. They are similar to Ravioli made with typical pasta of Ogliastra with a filling of potatoes, 'Pecorino' cheese sheep's milk cheese, see below, egg, onion, mint and garlic - available in many Sardinian restaurants.
Sardinian bread and pastries
There are numerous types of Sardinian bread and pastries, with specialties such as Carasau a type of thin crispy bread, sponge biscuits and almond pastries. What distinguishes Sardinian pastry is the use of pig lard for fat and honey for sugar.
pesce azzurro
Try the mediterranean fish pesce azzurro. Look for a fish market in any small coast town and buy early in the morning, cook and eat: it's simply fantastic barbecued. The Bottarga the dried roe of tuna [Bottarga di tonno] in Carloforte or of flathead mullet [Bottarga di muggine] elsewhere is rather expensive but quite good.