Despite the fact that Sardinia is a Mediterranean island, fish-based meals are not as popular as meat-based ones.HOTEL South Sardinia Anywhere on the coast you will certainly find a freshly made fregola con arselle (small pasta balls seasoned with local variety of clams) but just move a few kilometres inland and most restaurants will have a much larger choice of meat than fish on their menus. As in all of Sardinia, this area too produces some excellent pecorino cheese and over that last few years people are beginning to appreciate goat milk cheese too. Smoked ricotta cheese is produced locally and is also much appreciated. Flavours and scents are strong and ingredients are exquisite. Among the pasta based starters we recommend the malloreddus alla campidanese (typical pasta seasoned with tomato sauce, fresh sausages and pecorino cheese) and the culurgiones (a special kind of pasta stuffed with mashed potatoes, ricotta cheese and mint leaves). Main courses are outstanding as well. The rooted agricultural and pastoral traditions show a deep influence on all the island cuisine. Therefore, grilled or casserole lamb, boar and pork are easy to find almost everywhere.HOTEL South Sardinia The "suckling pig", typically known as su porcheddu can be found in the many farmhouses or agriturismo. The young pig, usually between 20 and 40 days old and weighting from 3.5 to 6.5 kg., is roasted open air with a fire of myrtle wood and its taste is undoubtedly excellent. Also the cordula with peas (lamb intestine stew with garlic and parsley) and the burrida (fish fillets seasoned with a liver and walnuts sauce) are worth a try. Among the local sweets, we recommend the pardulas, the bianchittus, light white sweets made from almonds, sugar and eggs albumen, and the gueffus (“sighs”), made from almond paste and coated in icing sugar, each one wrapped in brightly coloured paper. A particular sweet of All Saints’ Day is pan’e sapa, a kind of sweet bread made from a mixture of fresh fruit, cinnamon, orange peel and cooked wine must. They are all delicious and deserve to be tasted. For a smooth digestion, try the excellent Sardinian spirits, like the mirto (myrtle-flavoured liquor), the limoncello or the filu ‘e ferru (local eau de vie). Finally, give a try to the Ichnusa, fresh and crisp local lager. The typical bread of this area is civraxiu and the best is produced in Sanluri, in the heart of the Campidano area. Enjoy your meal!