Breweries:
Barley (11)
Cuisine: Seafood, bottarga (salted mullet roe), cured meats, lamb, goat & wild boar, dairy products, hearty stews, fregola (a handmade pasta in the form of small pellets, used often in soups as well as other preperations)
Dishes: Sa cassola (a fish soup), Spaghetti alla bottarga (with salted mullet roe), pecora bollita (boiled lamb), porchetta allo spiedo (Roast suckling pig)
Seafood: Seabass, tuna, mollusks, lobster, clams, sardines, gilthead bream.
Dairy: Pecorino Sardo, Fiore Sardo, Casizolu, caprino, ricotta salata
Cured Meats: prosciutto di cinghiale (wild boar prosciutto), lonza e coppa di maiale (cured loin and neck of pork), salami
Spices: myrtle, rosemary, mint, and saffron.
Breads: su pistoccu, su civraxiu, and carasau
Red Wines: Cannonau and Monica di Cagliari
White Wines: Vernaccia di Oristano. |

Top: Cagliari City Hall. |