In La Maddalena you eat well, and you eat Sardinian. Between sea and inland, the archipelago’s cuisine is made of a few true ingredients brought to the table with respect: freshly caught fish, bread that lasts for days, sheep’s cheeses and the wines of a land of wind and granite.
The sea sets the rules. Bottarga grated over spaghetti, fregola with clams, sea urchins in season, lobster on special occasions: the catch of the day is the island’s real menu, and it changes with what the nets have brought ashore.
From inland comes the rest of Sardinia: hand-sealed culurgiones, pane carasau as thin as paper, aged pecorino cheeses, the festive roast suckling pig. These are the flavours of the pastoral tradition, the ones that withstand the passing of time.
And then the wines. Vermentino di Gallura, the island’s only DOCG, is born right here in Gallura, a land of granite, and pairs with fish like few others. It always ends the same way: a warm seada drizzled with honey and a small glass of ice-cold myrtle liqueur.
Below you will find the specialities told one by one. And once you have decided what to taste, we will also tell you where.