Despite being an island, Sardinia is not just land of fishermen, but
also of breeders and farmers. The variety of activities and the diversity of
its territory, largely influenced the gastronomic traditions of this land.
Sardinian cuisine is mainly based on pasta, soups, bread, vegetables, like
artichokes and tomatoes (grown on the flat land), lamb meat, sheep, goat, pork and beef, which come
from farms located on the hills and mountains.
For further informations,
please click on the link for the brochure of Regione Sardegna about