If holiday time means sparkling turquoise oceans, genuine local fare and world class wine, Sardinia is probably already on your summer holiday wish list.
This rural yet refined Italian island comes complete with seductive beaches, rugged landscapes and a strong attachment to local traditions and history.
Thanks in part to its island geography, farming culture and wealth of local produce it also boasts arguably one of the strongest gastronomic identities in Italy.
From spit roasted piglet to hearty pasta dishes with a glass of the local potent Cannonau, there's a wealth of local dishes to try throughout the island. The only obstacle between them and you probably being how to recognise the unusual dishes on the menu as well as how to pronounce them when ordering.
We've done some of the leg work for you, so when you first sit down in an authentic trattoria you can pick out some of the best dishes in Sardinia. And not only that, listen to the audio and you can nail those all important Italian pronunciation tips, after all you won't always want to look like the ubiquitous tourist!
Simply listen, repeat, order and eat!
HOW TO ORDER IT:
These distinctive long striped pasta shapes particular to Sardinia are made from semolina, water and sometimes saffron. Expect to see them amongst the primi on any menu, where the ingenious shape helps catch the sauces, with a generous grating of pecorino on top.
HOW TO PRONOUNCE IT:
This tasty Sardinian specialty is a must. Usually prepared by hand and stuffed wth simple, but tasty fillings that can include potato, pecorino cheese, animal fats, garlic, olive oil and mint leaves. A topping of sweet tomato sauce takes the dish to an even greater depth of flavour.
HOW TO ORDER IT:
Panada is a traditional pie stuffed with meat and potatoes. The filling varies and can include lamb, pork or cheese, and vegetables like peas, artichokes and beans. Dried tomatoes, potatoes, garlic, or parsley are often thrown in to make it extra tasty.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look