Regional Italian Home Cooking:
lobster, scampi, squid, tuna, sardines and other seafood and fish figure
prominently into the cuisine. Suckling pig and wild boar are roasted on
the spit or boiled in hearty stews of beans, vegetables and thickened with
Fresh herbs such as mint and myrtle are used.
Sardinian bread is made in a drier format, which keeps longer than
high-moisture breads as well, examples include civraxiu, coccoi
pinatus, a highly decorative bread and pistoccu made with flour
and water only, meant to travel distances with herders, but served at home
often with tomatoes, basil, oregano, garlic and a strong cheese.
List of dishes unique to Sardinia