Anywhere in central Sardinia it is possible to taste different typical dishes from pasta to meat.

 

 

Among the first courses, you can try culurgiones, fresh ravioli filled with mashed potatoes and cheese from the area of Ogliastra, and lorighittas, handmade pasta produced only in Morgongiori, both seasoned with tomato sauce. Getting away from the coast the shepherds heritage is strongly visible as lamb and sheep meat and cheese are the main ingredients. The most common Sardinian dish is Su Porceddu (roast suckling pig) but to discover the traditional taste of central regional cuisine dishes like su tattaliu or sa cordula are a must. Strong and very tasty they are made from lamb or goat intestines and offal; the former is prepared by cooking the intestines on a skewer, while the latter presents the offal tied together by the intestines and both served as a main course. Cheese, either mellow or mature, is made with sheep's milk and is the king of any meal together with Cannonau, a rather strong fully bodied red wine: Jerzu or Nepente di Oliena labels are recommended. It is not uncommon to have some waiters suggesting you 'formaggio con i vermi' (cheese with maggots!), surely delicious and tasty although banned from sales.

 

 

It is still made and sold privately by word of mouth all across the island. If you don't mind the maggots, feel free to go ahead, a lot of Sardinians do!