One of the main forms of Sardinian cooking is
roasting. Roasting is a ritual that is almost
exclusively reserved to men and on special occasions it is an honour left to the most experienced
among the men.
The best known roast is sucking pig which is roasted on a hand crafted spit made of arbutus
While the sucking pig is roasting, lard and aromatic grasses such as myrtle,
and sage are added which flavours the sucking pig.
It is worthwhile mentioning also an other two ways of roasting. The first, which is called
mallori de su sabatteri in the language of Nuoro, consists in putting the animals one inside
the other in the following way: inside a calf put a goat which in turn contains a sucking pig
and keep on inserting an animal into another like a Chinese box.
The second way of roasting consists of putting a sucking pig or a wild boar into a hole dug in
the ground where sweet-scented woods and myrtle leaves are burning. Cover with myrtle
Place hot embers on branches. These embers slow roast the meat which is very
way of roasting is called carraxiu in the Sardinian language.
Among the various game dishes is Is pillonis de t'accula which is a delicious dish of thrushes
and blackbirds. The birds are boiled in salted water and wrapped in myrtle leaves to season.
Before talking about fish courses we must say that Sardinia, despite its abundant fish and sea
food, does not have many original recipes because Sardinian people have never been
this reason the seafood specialities are influenced by other populations who arrived in
Sardinia. Let us mention burrida, a dish from Genova but transformed by Sardinian cuisine.
This dish consists of lesser spotted dogfish covered with an oil, vinegar and triturated walnut
sauce. There is also cassola, a soup made of various
fish; the delicious roast mullet and
scabecciu, which is mullet marinade in vinegar; lobster with vernaccia which is a dish
consisting of lobster seasoned with cloves and white wine.