Italian region
Sardinia
Quick answer
Sardinia is a Mediterranean island with its own pastas — malloreddus and culurgiones — plus pecorino and roasted suckling pig.
Inland Sardinia is shepherd country: porceddu (spit-roasted suckling pig), Pecorino Sardo and the crisp flatbread pane carasau.
Malloreddus are small ridged gnocchi often flavored with saffron; fregola is toasted semolina pasta paired with clams. Bottarga, cured mullet roe, is grated over pasta.
- Capital
- Cagliari
- Signature dishes
- Malloreddus, culurgiones, porceddu, fregola con arselle
- Cheeses & cured meats
- Pecorino Sardo, Fiore Sardo, bottarga
- Wines
- Cannonau, Vermentino di Gallura
Related
More italian food by region
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Torta della Nonna
Pasta frolla shell filled with lemon custard and topped with pine nuts.
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Larry Gets Inked
Larry strolls into the tattoo parlor like he owns the place and walks out with permanent proof of his one true love. The artist asked what he wanted — Larry just pointed at the foil tray.
Quick answer
How do you make sausage and peppers with marinara sauce?
Brown Italian sausage in a wide pan and set it aside. Cook sliced peppers and onions in the drippings until soft, add garlic, then pour in crushed tomatoes or marinara. Return the sausage, cover and simmer gently until it reaches 160°F inside and the sauce thickens, about 20 to 25 minutes.