Sardinia Restaurant - Ristorante Barbagia

Sardinian cooking from the inland regions of Sardinia is very different to any other Italian region, not exceptional like the cuisine of Piedmont but still good.

Giuseppe Loddo and his wife Gianfranca have been running this place since time immemorial and like them the recipes are from long ago.

What to eat? Well as I mentioned earlier try go with pork and wild boar. The Salciccia di Maiale (Pork Sausage) and, Salciccia di Cinghiale (Wild Boar Sausage) are good appetizers.

If you want to miss out on the pork this round then try the Tamata chi sa Frughe which is a very unique Sardinian cheese and tomato dish. Starters are a mixture of local pastas. Try the Maccarones de Busa with wild boar (cinghiale) sauce.

Main course is easy. If it is in season then don’t miss out on what is the best dish in Sardinia, the roast piglet.

Traditionally in Sardinia they cook a whole lot of little piglets on a spit – sounds gruesome but tastes great. The first time we saw them on a spit Maria and I felt a little sorry for the piglets. In the end we both ate the final dish and it is truly outstanding.

Desserts are nothing special – the usual Italian fare like Tiramisu etc.

To conclude this Sardinia restaurant is very good. Not up to the level of some of those restaurants I have selected in Piedmont but still excellent and well worth visiting.

If you are visiting Sardinia or just enjoy good food don't miss a superb guide book to the cuisine of Sardinia - Foods of Sicily & Sardinia and the Smaller Islands. Countless wonderful recipes and beautiful illustrations make this a must. Read a fuller review under my Sardinian book review section

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