Regional Italian Spotlight: Sardinia

Sardinia, located off the coast of south-central Italy, is an isolated, windswept island with a long history of Mediterranean culture. Its climate is classically Mediterranean: mild and warm, and surrounded by crystal-clear waters, but with a rugged, mountainous geography. The cuisine is rustic, with lamb, game and wild pig the primary proteins, along with the bounty of the sea. Tuna and mullet are the main fish species, and it’s the latter that gives us Sardinia’s most famous export – the cured roe of mullet, better known as bottarga.

When it comes to pasta in Sardinia, the signature shape is malloreddus, also known as gnochetti sardi. Malloreddus comes from the Sardinian dialect, meaning “little bulls,” and shows up with all sorts of sauces, from meat sauces to seafood. Fregola, also known as Israeli couscous, is also typical.
La Ciccia in San Francisco has some of the most authentic Sardinian menu items, especially in their seafood and pasta dishes, and even uses Sardinian dialect on the menu, like the “Fregua cun su Nieddu de Seppia,” Sardinian Fregola with Seafood, Citrus Zest and Squid Ink.
Arco Café in New York features the malloreddus prominently in an array of menu items. DOC wine bar, also in New York, features the region’s rosemary-scented flatbread, Pane Carasau, and the fregola, with the option to add bottarga to any pasta dish for $3.
Featured dish: Lorenzo’s bottarga spaghetti
Buon Appetito!