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Sardinian
gastronomy varies widely from seafood to meat dishes, cheeses and sweets. Carasau, a paper thin bread, is widely eaten throughout
the region and is perfect when accompanying starters.
There
is a wide variety of cheeses amongst which the popular
"pecorino sardo". Local hams are widely
served as starters.
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Seafood pasta
dishes are a speciality and the most popular are spaghetti alla
"bottarga", "misto mare" and ai "ricci di mare".Traditional
pasta dishes such as "gnocchetti sardi" and ravioli
with ricotta are also a delicious alternative. |
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For your
second course ,you can choose from roasted suckling pig known as "porcetto" or
lamb, a tradition among the shepherds. Many restaurants in the
countryside offer a set menu which covers all the
courses. |
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You can
also try many fresh seafood dishes or catalan style
lobster which is widely served in Alghero in many of the
excellent restaurants .Vegetarians will have no trouble
finding plenty of fresh vegetables ,fruit and
vegetarian dishes . |
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Accompany your
meal with a bottle of wine.There are many vineyards around
Alghero which produce excellent wines. You can visit some of the
wine estates around the area. Many cakes and sweets are
made in the region. Do not forget to try the "seadas" , a pastry
filled with cheese and served with honey or sugar. |
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Versione
Italiana
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