The cuisine reflects the agricultural roots of the area with many recipes of pasta, vegetable and meat dishes. Malloreddus and fregola, generally served with fresh sausage-based tomato sauce or beef broth; the culurgiones, which are the Sardinian ravioli, the minestra con casu axedu (pasta soup with sour cheese) or the soup with chickpeas and fennel.

 

 

Red wines are more diffused here than white ones. So try the local doc wines Cannonau, Monica, Campidano and Girò.