Taste it!

Not to be missed:

I Culurgiones d'Ogliastra.
Ravioli closed by hand, with a filling of potatoes, cheese, onion, and mint. Naturally, the recipe is modified slightly from village to village. The fried onion and mint is a variant of the coastal villages, while those produced in the mountain villages tend to have more cheese.

Bread
"Pistoccu", "pane carasau" and "pane guttiau" are produced in Ilbono, Baunei, Tortolì and Lotzorai. Long-lasting bread that is accompanied by local wines and cheeses.

Cheese
"Pecorino Sardo" (made from sheep's milk), "Formaggi caprini" (from goat's milk), ricotta and others are made in Tertenia, Cardedu and Arzana. Also, "Il Fiore Sardo" is made in Gavoi.

Oil
Extra Virgin Olive Oil is produced in Lanusei, Ilbono and Tortolì. Olive presses are present in Lotzorai and Ilbono, and their produce is excellent.

Honey
Eucalyptus, millefiori, citrus fruits, asphodel and strawberry plant are used to produce honey in Cardedu, Lotzorai, Tertenia, and in the zone of Desulo.

Hams
The hams and cold meats produced in the mountain villages such as Urzulei and Villagrande are especially appreciated.

Sweets
Tonara is the home of Sardinian nougat, made with honey and dry fruits. Other sweets like "amaretti", "bianchini", "sebadas", and "mostaccioli" are produced in more or less all the local pastry shops.

Fruit and vegetables
Tomatoes in Lotzorai, cherries in Lanusei, apples in Ussassai, chestnuts, hazelnuts and cherries in Belvi and Aritzo, citrus fruits in Tortolì. A typical Sardinian fruit found all over the island is the Indian fig, but be careful, it is not so easy to pick them!

Fish
 From the fishmongers' of Tortolì arrive various fresh fish. Well-known is the "bottarga di muggine" (dried mullet roe grated over cooked pasta or eaten in slices). Also, trout is common in the rivers of the zone, while Arbatax is a fishing village where you can always find excellent fish and seafood.

Roast meats
Roast goat meat typical of Baunei, other roasts like suckling pig and lamb are enjoyed in every village. Another succulent dish is "pecora in cappotto", pieces of boiled lamb with potatoes and onion. For other palates; "sa trattalia", spit roasts made with liver and lungs enclosed in tripe, usually lambs'

 Liquors
"Mirto" (made with myrtle berries) is the most popular liquor, followed by "Limoncello" (made with lemon juice) and "Grappa" (filuferru or abbardenti). These can be found in shops or locally produced. You have to try the Sardinian Beer, Jchnusa. You'll find it only in Sardinia, not in the rest of Italy.