Cuisine of Sardinia

It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity.

The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.

Here are the most known ones: Several vineyards are present in every corner across the island,[7] from the Campidanese and coastal plains to the hilly and mountainous highlands.

The long winemaking tradition has its roots in the Nuraghic past, and from then on it did not suffer any interruptions since the island never fell under Arab rule, and thus the Islamic prohibition on alcohol did not affect Sardinia at all; on the contrary, winemaking saw a major increase in the Byzantine and the Judgedoms period.

Cannonau (or Cannonao) is a typical Sardinian red wine, rich in phenols, made from Grenache grapes, suited to drinking with a red-meat meal.