{"id":50,"date":"2024-05-20T07:00:00","date_gmt":"2024-05-20T07:00:00","guid":{"rendered":"https:\/\/oltrelacaletta.com\/?p=50"},"modified":"2025-06-17T12:17:59","modified_gmt":"2025-06-17T10:17:59","slug":"prodotti-tipici-sardi","status":"publish","type":"post","link":"https:\/\/oltrelacaletta.com\/en\/prodotti-tipici-sardi\/","title":{"rendered":"10 Typical Sardinian Products to Discover (and Taste)"},"content":{"rendered":"

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Sardinia! A land of unique scents, fresh air and animals raised in the wild. You will not infrequently find cows, sheep, wild boar... and often bulls, practically everywhere. Sometimes even on the beach, relaxing.<\/span>
And with this in mind, you will have understood that typical Sardinian products<\/strong> start or at least go from the land.<\/span><\/p>\r\n

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Making a list doesn't make me enthusiastic because I always have the feeling that I'm forgetting some or otherwise not giving proper attention to some of the products Sardinia has to offer.<\/span><\/p>\r\n

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But one thing is certain.<\/span><\/p>\r\n

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You cannot leave Sardinia without having tasted each of these 10 typical products.<\/strong><\/span><\/p>\r\n

\r\n\r\nRead more: 10 Prodotti Tipici Sardi da scoprire (e assaggiare)<\/span><\/a>\r\n\r\n<\/span><\/p>\r\n

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Here are the Top 10 Typical Sardinian Products:<\/span><\/h2>\r\n

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DRIED SAUSAGE<\/span><\/h3>\r\n

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Salumi (cured meats) are all definitely worth tasting, but among all the typical Sardinian products, dry sausage has a truly prominent place.<\/span><\/p>\r\n

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Here I first want to clarify a doubt.<\/span><\/p>\r\n

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In Sardinia, when you talk about sausage, you touch on a delicate subject. In fact, this is not to be confused with salami and it is not to be confused with fresh sausage.<\/span><\/p>\r\n

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Each of these three elements has its place in the Sardinian culinary world and mixing them up could lead to confusion.<\/span><\/p>\r\n

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Let me give you an extremely practical example. <\/strong><\/span><\/p>\r\n

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If you order a sausage and potato pizza, you will get 101% dry sausage and potato pizza in Sardinia. If you were expecting fresh sausage (the soft kind) here you would have to ask for 'purpuzza'.<\/span><\/p>\r\n

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For the Sardinians, moreover, the salami is 'the big one', the Milanese one for instance, soft in places.<\/span><\/p>\r\n

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The dry sausage, on the other hand, has its own treatment, its own spices, its own specific percentage of fat and its own exact seasoning to be truly delicious and to be sliced strictly on a wooden cutting board and with the Leppa (a typical Sardinian knife).<\/span><\/p>\r\n

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But as always, there is dry sausage and dry sausage.<\/span><\/p>\r\n

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And personally, the best sausage I have ever eaten in my entire life is only made in the butcher's shop in Bitti. A village not far from La Caletta.<\/span><\/p>\r\n

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\"prodotti-tipici-sardi\"<\/span><\/figure>\r\n

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PECORINO CREAM<\/span><\/h2>\r\n

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Obviously from what we have said so far, you will have realised that it was impossible that among the 10 best typical Sardinian products<\/strong> , there should be any missing from the world of cheese.<\/span><\/p>\r\n

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Here the choice is truly vast.<\/span><\/p>\r\n

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From simple fresh cow's milk ricotta, through cheese made directly by the shepherd, to Casu Marzu.<\/span><\/p>\r\n

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But of all of them, if there is one product that you absolutely must try and that I have never found elsewhere, it is absolutely Sardinian Pecorino Cream.<\/span><\/p>\r\n

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You will thank me later.<\/span><\/p>\r\n

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You can find it in both normal and peppery formats, and honestly, I don't know how to choose.<\/span><\/p>\r\n

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In this case, to taste a really good one, the solution is very simple: don't take a commercial one, but buy it at the cheese factory (in this case, I recommend the Caseificio di <\/a>Siniscola<\/a>). You won't regret it.<\/span><\/p>\r\n

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\"prodotti-tipici-sardi\"<\/span><\/figure>\r\n

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CARASAU BREAD<\/span><\/h2>\r\n

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Nothing is probably more typical for Sardinia than pane carasau. A very thin and crispy disc-shaped bread, suitable for long storage.<\/span><\/p>\r\n

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An element that has always distinguished it and directly links it to the pastoral figure, typical of Sardinian history.<\/span><\/p>\r\n

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The shepherds, in fact, during the long periods of transhumance, needed to carry bread that would keep for a long time and carasau was perfect for this purpose as it could keep for up to a year if kept dry.<\/span><\/p>\r\n

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When it was time to eat it, all the shepherds had to do was soak it a little, with water, wine or oil, to make it regain its original crunchiness, a habit maintained to this day.<\/span><\/p>\r\n

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On every Sardinian's table, this is a product that will never be missing (unlike soft bread, which you will find less often).<\/span><\/p>\r\n

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A truly delicious alternative is Pane Guttiau.<\/strong>This is Carasau bread sprinkled with natural oil and grains of salt and baked in the oven.<\/span><\/p>\r\n

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A mouth-watering delight.<\/span><\/p>\r\n

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Fregola<\/span><\/h2>\r\n

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Among the main typical Sardinian products is Fregula<\/em> (its name in Sardinian).<\/span><\/p>\r\n

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But what is it? It is irregular 'crumbs' of pasta, of more or less size, which are made by kneading semolina and water for a long time.<\/span><\/p>\r\n

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This dough is then toasted in the oven, taking on a darker colour and an inimitable flavour.<\/span><\/p>\r\n

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Preserved as\u00a0Sardinian Traditional Heritage<\/strong>, the preparation of fregola is a purely homemade 'ritual':<\/span><\/p>\r\n

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