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Cagliari
Sardegna
Wind, sheep, and pasta older than Rome.
Ancient, isolated, ritualistic. Pasta as ceremony.
"Bottarga is gold. Pecorino is law. Wind seasons everything."
What this region tastes like
A flavor portrait of Sardegna.
Rich60%
Earthy70%
Coastal80%
Herbaceous40%
Spicy30%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
SaffronRusticAncient
Malloreddus alla Campidanese
Malloreddus alla Campidanese
Saffron-tinted gnocchetti with sausage and tomato.
Easy 1 h
View recipe 
BrinyLuxuriousPure
Spaghetti alla Bottarga
Spaghetti alla Bottarga
Salt-cured mullet roe shaved over olive oil and lemon.
Easy 20 min
View recipe 
CoastalBrinyAncient
Fregula con Vongole
Fregula con Vongole
Toasted Sardinian pearls simmered with clams, tomato and parsley.
Medium 45 min
View recipe Signature ingredients
- Bottarga di MuggineCured grey mullet roe — Sardinia's gold.
- Pecorino Sardo DOPSheep's cheese — sharper than Roman.
Pasta shapes born here
- MalloreddusRidged gnocchetti — also called 'gnocchetti sardi'.
- FregulaToasted pearled pasta — couscous cousin.
Wine pairings
- Vermentino di GalluraWind-kissed, salty, citrus white.Pairs with: Bottarga, seafood.
- CannonauEarthy, dried-herb red.Pairs with: Lamb, malloreddus.
Chef Rigatoni says
A note from the kitchen
"Shave bottarga at the end, off-heat. Heat dulls its perfume."