Street food in Sardinia: 5 delicacies not to be missed
A journey through the flavours and aromas of Sardinian gastronomy with dishes that are a symphony for the palate.
The cultural identity of Sardinia is closely linked to food, a deep bond that is the result of a rich history and a prosperous territory.
Going back over the centuries the island has been home to many peoples, including the Phoenicians, the Carthaginians and the Romans, and each of them has left its mark on the local cuisine, introducing different ingredients, techniques and flavours that have gradually mixed with the traditions of the place.
The large areas used for cultivated fields and pastures have meant that agriculture and pastoralism became the main sources of livelihood thanks to the production of homemade cheeses, cold cuts, bread and pasta.
But not only: the clear sea that embraces Sardinia is another precious resource, and fresh fish plays a fundamental role in the kitchen: fish dishes, such as “Cassola” and “Bottarga,” are undisputed delicacies that celebrate the richness of the Mediterranean.
There is no shortage of traditional festivals with events such as “Su Prugadoriu” in Seui, where shepherds cook lambs on large fires, a celebration not only of food but also of the community, and local production is a vital aspect: many families prepare cheeses, cold cuts and preserves at home, paying great attention to the freshness and quality of the ingredients.
In addition, each area of the island has developed its own culinary specialities: for example, Campidano is known for meat dishes, while Gallura is famous for goat cheeses and Vermentino white wine.
Exploring Sardinian cuisine means immersing yourself in a thousand-year history and traditions that have evolved over time, making food a key element of the way Sardinians live and celebrate their unique culture.
5 Sardinian delights to be savoured
As we have just seen, Sardinian cuisine is a real “feast for the palate” and the love for good food is also found in the 5 street food specialities that we will now get to know better, absolute goodness to be enjoyed around the island, guardians of its most authentic culinary essence.
The Spianata Sarda
The Spianata Sarda is one of the most iconic and beloved dishes, a delicious sandwich that perfectly represents the canons of island gastronomy: simplicity, freshness of ingredients and triumph of flavours.
It is the perfect lunch to take to the beach or to enjoy around while you go to discover the beauties of the area.
At the base we find the bread, crunchy on the outside but soft inside, and as a filling ham, cheese (often Sardinian pecorino is used with a creamy consistency and strong flavour), salad and tomato for a note of freshness.
The Panadas are a delicacy, one of the culinary treasures of Sardinia: they are delicious cakes stuffed with pork or lamb cooked slowly and flavoured with spices, onion and tomato (the most classic version), or with Sardinian pecorino cheese and fresh vegetables such as chard or spinach, wrapped in a crumbly crust.
In coastal regions, Panadas can be stuffed with fresh fish (tuna or swordfish), along with seafood such as clams.
They are traditionally baked in the oven, which gives them a golden and crunchy crust that contrasts perfectly with the succulent filling.
The Casu Arrustu
Casu Arrustu is a real tribute to cheese, one of the most appreciated and representative ingredients of Sardinia, and its history is linked to pastoralism, a crucial activity in the economy and culture of the island.
The name “Casu Arrustu” means “roasted cheese” and is a dish that dates back to ancient times when shepherds cooked cheese on the fires of their camps.
The undisputed protagonist is the Sardinian pecorino, produced with sheep’s milk, with a consistency that makes it perfect to be grilled, as it develops a crunchy crust on the outside while remaining soft and creamy inside.
It is cut into thick slices, placed directly on the grill or on the coals and cooked over moderate heat.
The Frisjoli Longhi
Frisjoli Longhi, also known as “Frisjoli Longus” or “Fresjoli Longhi”, is a speciality made from dried white beans, also known as “Spanish beans”, which are left to soak for several hours or all night to soften them.
They are then cooked in plenty of water with the addition of garlic, onion, rosemary and, sometimes, tomato: during cooking, they absorb the flavours of the other ingredients and become soft and creamy.
Frisjoli Longhi are often served as a side dish or main course on many occasions, from everyday tables to festivities. They can be enjoyed alone or accompanied by fresh bread to collect the delicious sauce.
The Fatti Frissi
Finally, the Fatti Frissi, (or “Friars)” are fried sweets that represent a real pleasure and are usually associated with special occasions and holidays.
They are prepared with a sweet dough made of flour, eggs, sugar and butter, lightly flavoured with grated lemon zest or vanilla and cut into different shapes, often as small rectangles or thin strips, to be then fried in hot oil until the surface becomes crispy and golden, while the inside remains soft and tender. Once ready, they are sprinkled with powdered sugar.
The Fatti Frissi are mainly enjoyed during the holidays, such as Carnival or religious celebrations: savouring them is equivalent to immersing yourself in the traditions of Sardinia and enjoying its sweetest and most welcoming side.
Palazzo Doglio, the excellent traditional and innovative cuisine in the heart of Cagliari
Palazzo Doglio, an elegant 5-star affordable luxury hotel, in the heart of Cagliari, a short distance from the main attractions and just ten minutes from Poetto Beach, is the ideal choice for a holiday of comfort, intimacy, relaxation and refined cuisine.
Inside Corte Doglio, the splendid internal courtyard inspired by the historic Italian squares, guests can choose from a variety of restaurants that can satisfy all palates, thanks to their international cuisines, innovative restaurants or menus immersed in the millenary tradition of Sardinia.
And so here you can find the Osteria del Forte, an exclusive concept that combines the idea of the classic Italian trattoria with the taste of traditional dishes reinterpreted in a modern key, Sushi Saudade which stands out as an innovative Japanese-Brazilian restaurant, where Japanese and Brazilian cuisines come together in a harmonious symphony of dishes vibrant with colours and rich in aromas and flavours, and Maiori, the first contemporary pizzeria in the city, which offers a combination of Campania delicacies and distinctive products of Sardinian cuisine.
Coloniàl, on the other hand, is a Mexican restaurant that offers its guests an immersive culinary experience in the tradition of Central and South America, with particular attention to Mexican cuisine, including tacos and aperitifs while, for a sweet break, the Pasticceria Bistrot (Pasticceria Pirani) is proudly displayed, completing the food proposal and lending itself to truly exclusive light lunches or dinners.
Would you like to taste the delicious street food of Sardinia and enjoy a holiday of elegance and charm? Discover Palazzo Doglio in Cagliari