The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Sardinian food guide · Fiore, Milan

Sardinian food, explained.

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

Sardinia at the table comes down to two words: sea and land. Here are the island's pasta, breads, cheeses, wines and traditions, 54 of them, each with a story checked against its source. The ones marked «At Fiore» are on our menu in Via Savona, Milan.

Pasta and dishes
Bread
From the sea
Cheese and cured meats
Island flavours
Wine and spirits
Desserts
Traditions

First time at a Sardinian table?

What to order, in four steps.

Start raw

Crudité of fish with red prawns: all the raw fish is blast chilled.

ii.

Then the pasta

Culurgiones, closed by hand in an ear of wheat pattern, or malloreddus with Sardinian sausage.

iii.

Sea or land

The catch of the day from the grill, or the land: cured meats, pecorino roasted with honey.

iv.

To finish

Seadas, the cheese pastry with honey: in Sardinia they call it the dessert that is not sweet.

of tradition

Pasta and dishes

At Fiore

Culurgiones

In Sardinian: culurgionis (Ogliastra, nome dell'IGP), culingionis, culurzones

A traditional Sardinian dish with a filling, sealed in the shape of an ear of wheat and protected as a PGI.

The ear-of-wheat closure is not just pretty: it symbolised wheat and was meant to bring luck to the harvest. Source: sardegnaturismo.it
On All Saints' Night a plate of them was left on the table to honour the memory of the dead. Source: sardegnaturismo.it
They have been PGI since 2016 under the Sardinian name Culurgionis d'Ogliastra: it took more than ten years of paperwork. Source: ansa.it
The PGI specification allows casu axedu in the filling, the fresh sour cheese of the pastoral tradition. Source: sardegnaagricoltura.it

At Fiore

Malloreddus

In Sardinian: malloreddus (Campidano); cigiones o ciocioneddos (Sassari); macarones cravaos (Nuorese); chiusoni (Gallura); cassulli (Carloforte)

A traditional Sardinian pasta, once coloured with saffron, with a different local name in each area of the island.

Traditionally, the dough was coloured with saffron. Source: files.regione.sardegna.it
In the sixteenth century, in Naples, semolina pasta was called “pasta di Cagliari”: so notes Benedetto Croce, quoted in the official entry. Source: files.regione.sardegna.it
Every area has its own name: cigiones in Sassari, macarones cravaos in the Nuoro area, chiusoni in Gallura, cassulli in Carloforte. Source: sardegnaturismo.it

At Fiore

Gnocchetti sardi

In Sardinian: maccarones (campidanese), cravoas (nuorese), cigiones o cigioni (sassarese)

A Sardinian pasta, made by rolling a small piece of dough over a ridged surface, as was once done on a basket.

The industrial version is made the same way too: a small piece of dough is rolled over a ridged surface, as it once was on the basket. Source: files.regione.sardegna.it

At Fiore

Fregola sarda

In Sardinian: fregula; sa fregula cun cocciula (con arselle); fregula istuvada (Neoneli); fregula incasada

A Sardinian dish of small grains, classically cooked in Cagliari with clams and fish broth.

The classic dish of Cagliari is sa fregula cun cocciula, cooked with clams, adding fish broth little by little. Source: sardegnaturismo.it
In the past, the grains were dried in the sun on a horsehair sieve, covered with a cloth. Source: sardegnaturismo.it
In Neoneli it is baked in layers with sauce, pecorino and steaming lard, and cut into slices: this is fregula istuvada. Source: files.regione.sardegna.it
The name means “crumb”: according to the official entry it comes from the Latin frisare, according to SardegnaTurismo from ferculum. Source: files.regione.sardegna.it

Porceddu

In Sardinian: su porceddu (Campidano), su porcheddu, su proheddu, su porcheddeddu (Nuorese)

A traditional Sardinian dish made with a suckling pig between 30 and 45 days old.

According to the official entry, the Sardinian suckling pig is between 30 and 45 days old, with a carcass of between 5 and 9 kg. Source: files.regione.sardegna.it
The first reliable description is in an 1850 book by Antonio Bresciani on the customs of Sardinia. Source: files.regione.sardegna.it
The Sardinian pig breed is protected by a Slow Food Presidium. Source: fondazioneslowfood.com

Pane frattau

In Sardinian: pane frattau

A Sardinian dish like a lasagne, with carasau bread dipped in broth instead of fresh pasta sheets, and a poached egg on top.

It is a lasagne without fresh pasta: in place of the sheets there is carasau dipped in broth, with a poached egg on top. Source: sardegnaturismo.it

Su filindeu

In Sardinian: su filindeu; findeos, findeus, lindeu

A traditional Sardinian dish dried on asphodel sheets and served in broth to the pilgrims of the feast of San Francesco di Lula.

To make 3 kg of filindeu, an hour of work is needed for the dough alone; then it is dried on sheets of asphodel. Source: files.regione.sardegna.it
It is offered to the pilgrims of the feast of San Francesco di Lula, in sheep broth. Source: sardegnaturismo.it

Lorighittas

In Sardinian: lorighittas (orecchini)

A Sardinian dish named after earrings, because of its braided ring shape.

The name means earrings, after their shape of a braided ring. Source: sardegnaturismo.it

from Sardinian ovens

Bread

At Fiore

Pane carasau

In Sardinian: pane carasau, pane carasatu, carta da musica; pane 'ine (Ollolai); pane lentu o modde (Orani, versione morbida)

A very thin Sardinian bread, baked twice, that makes a snapping sound when broken and keeps for weeks.

It is called “carta da musica”, music paper, for the sound it makes when it snaps. Source: sardegnaturismo.it
Each disc swells like a balloon in the oven and splits into two very thin sheets, which then go back into the oven a second time. Source: files.regione.sardegna.it
It was born to last: the sheets kept for weeks during the shepherds' transhumance. Source: sardegnaturismo.it

At Fiore

Pane guttiau

In Sardinian: pane guttiau

Carasau bread with a drizzle of oil and salt, heated again over the fire.

Guttiau means more or less “dripped”: it is carasau with a drizzle of oil and salt, heated again over the fire. Source: sardegnaturismo.it
Carasau, guttiau and frattau are the same bread in three lives: dry sheet, sheet with oil and salt, dish with broth, sauce, pecorino and egg. Source: sardegnaturismo.it

Civraxiu

In Sardinian: civraxiu, civraxu, civarzu; pani de Seddori; su pani mannu

A traditional Sardinian bread with a dark colour from its flour, once the bread of the poor and of country workers.

The name comes from the Latin cibarius: “food par excellence”. Source: sardegnaturismo.it
Because of the dark colour of the flour it was also called pani nieddu, black bread, the bread of the poor and of those who worked in the fields. Source: files.regione.sardegna.it
In the ovens of the past they burned bundles of cistus, lentisk and myrtle, and the embers were moved with a broom of fresh herbs. Source: files.regione.sardegna.it

Coccoi and the festive breads of Sardinia

In Sardinian: su coccoi; coccoi pintau; coccoi de pasca; pani de sa sposa; sa simbula (Fordongianus, Urzulei)

Sardinian festive breads, such as the Easter one with a whole hard-boiled egg set in the dough, and the crown-shaped bride's bread.

At Easter, coccoi is made with a whole hard-boiled egg set into the dough. Source: sardegnaturismo.it
The bride's bread was shaped like a crown and was reserved for weddings. Source: sardegnaturismo.it

Pistoccu

In Sardinian: su pistoccu

A traditional Sardinian bread that is baked twice and can last for months.

Thanks to the double baking, it can last for months. Source: sardegnaturismo.it

fish, urchins and bottarga

From the sea

At Fiore

Bottarga di muggine

In Sardinian: bottariga; baffe (le ovaie)

A product made by salting the ovaries of mullet; the name comes from the Arabic for salted or smoked fish.

Only 0.3% of Sardinian bottarga comes from mullet of the Cabras lagoon. Source: fondazioneslowfood.com
The name comes from the Arabic butarih: salted or smoked fish. Source: files.regione.sardegna.it
Only one species of mullet, Mugil cephalus, has ovaries large enough (200-500 g) and with a membrane suited to salting. Source: files.regione.sardegna.it
The bottarga of the Cabras Presidium can be recognised by a folded flap of silvery skin. Source: fondazioneslowfood.com

Muggine e merca

In Sardinian: lissa, muzaldu (muggine); mughedhu (il muggine affumicato, nell'Oristanese); sa merca; sa ziba (l'erba palustre)

Mullet, and merca, a traditional product kept wrapped in marsh grass that protects it from insects.

Merca is kept wrapped in a marsh grass, sa ziba: it serves as packaging and protects it from insects. Source: files.regione.sardegna.it
In the Oristano area, smoked mullet has a name of its own: mughedhu. Source: ditzionariu.nor-web.eu
At the Cabras lagoon, 128 fishermen work, grouped in 10 cooperatives. Source: fondazioneslowfood.com

Ricci di mare

In Sardinian: bogamari' (ad Alghero, nome della sagra); il nome sardo del riccio di mare varia da zona a zona (non verificato qui)

Sea urchins, fished in Sardinia only in winter and early spring, with a festival in Alghero called Bogamarì.

Only professional fishermen may harvest sea urchins, at most four days a week, and only specimens of at least 5 cm without spines. Source: files.regione.sardegna.it
In Alghero the sea urchin festival is called Bogamarì and is held between February and March, since the early Seventies. Source: files.regione.sardegna.it
From the Fifties, on feast days, youngsters were paid to open and clean sea urchins in sea water. Source: files.regione.sardegna.it

Aragosta rossa

In Sardinian: aligusta, alagusta

Lobster, cooked “alla catalana” in Alghero, a Catalan-speaking city, where the official guide says to try it before leaving.

In Alghero, a Catalan-speaking city, lobster is cooked “alla catalana”: the official guide says not to leave without trying it. Source: sardegnaturismo.it

Tonno rosso and the Sardinian tonnare

In Sardinian: tunnu; buttariga de tonnu

Red tuna, of which nothing is thrown away in Sardinia, from the heart to the bottarga dried for 30 to 40 days.

In Sardinia nothing of the tuna is thrown away: among the traditional products are the heart, the tripe (belu) and the milt (figatello). Source: files.regione.sardegna.it
Tuna bottarga is dried hanging in semi-darkness for 30-40 days: outside it turns dark, inside it stays pinkish. Source: files.regione.sardegna.it

Sarde

Sardines, a fish whose name comes from the Latin sarda, meaning “of Sardinia”.

The sardine carries the name of the island: it comes from the Latin sarda, “of Sardinia”. Source: treccani.it

the land of shepherds

Cheese and cured meats

Pecorino Sardo PDO

In Sardinian: casu o caxu (formaggio); berbeghe (pecora)

A Sardinian cheese with PDO status, in the Dolce and Maturo types.

You can recognise it by the “PS DOP” stamp on the wheel and by the mark arranged in rays on the label. Source: pecorinosardo.it
The Dolce is sold at 20 to 60 days; the Maturo only after at least 2 months of ageing. Source: pecorinosardo.it
Not every pecorino made in Sardinia is Pecorino Sardo PDO: the consortium advises telling it apart from the island's other sheep cheeses too. Source: pecorinosardo.it
It has been a Denomination of Origin since 1991 and a European PDO since 1996. Source: sardegnaagricoltura.it

Fiore Sardo PDO

A Sardinian cheese named after the flower carved into its wooden moulds, then dried and smoked on a cane rack near the fire.

The name comes from the flower carved into the bottom of the wooden moulds: it marked every wheel. Source: sardegnaagricoltura.it
The moulds were called pischeddas, and the flower, similar to an asphodel, served as the shepherd's signature. Source: fondazioneslowfood.com
It is dried and smoked for about two weeks on a cane rack near the fire, sa cannizza. Source: fondazioneslowfood.com

Pecorino Romano PDO

A PDO cheese called Romano, of which 93.5% is produced in Sardinia (consortium data, 2025).

It is called Romano, but 93.5% of it is produced in Sardinia (consortium data, 2025). Source: pecorinoromano.com

At Fiore

Prosciutto sardo (presuttu)

In Sardinian: presuttu, presutu; presuttu 'e brebei (di pecora)

A traditional Sardinian ham, washed with vinegar, rubbed with garlic and covered in black pepper.

Traditional Sardinian prosciutto is washed with vinegar, rubbed with garlic and covered all over with black pepper. Source: files.regione.sardegna.it
Sardinia also has sheep prosciutto, presuttu 'e brebei. Source: files.regione.sardegna.it

At Fiore

Salsiccia sarda

In Sardinian: satizza, sartizza; loba (Samugheo)

A Sardinian sausage, recognisable by its horseshoe shape.

You can recognise it by its horseshoe shape. Source: files.regione.sardegna.it
In Samugheo it is called loba and the mixture rests overnight in wine (Nuragus, Vernaccia, Malvasia or Mandrolisai). Source: files.regione.sardegna.it

At Fiore

Il tagliere sardo

A traditional Sardinian serving board of local products.

The official list of the traditional products of Sardinia has 279 entries, from musteba (spiced loin) to casu axedu. Source: files.regione.sardegna.it
The island has eight European food designations: three cheeses, lamb, oil, artichoke, saffron and culurgionis. No cured meats. Source: sardegnaagricoltura.it

Agnello di Sardegna PGI

In Sardinian: angione, angioni; anzone, anzoni (agnello)

Lamb with PGI status that must be born, raised and slaughtered in Sardinia, sold in three sizes.

It comes in three sizes: milk-fed (4.5-8.5 kg), light (8.5-10 kg) and heavy, “da taglio” (10-13 kg), and it must be born, raised and slaughtered in Sardinia. Source: sardegnaagricoltura.it

Cinghiale sardo

In Sardinian: sirbone, sirboni, sibroni

The Sardinian wild boar, a subspecies smaller than the European one, weighing 40 to 50 kg as an adult.

The Sardinian wild boar is a smaller subspecies than the European one: an adult weighs 40-50 kg; bigger animals are born from crossbreeding. Source: sardegnaambiente.it

myrtle, honey, saffron

Island flavours

Carciofo Spinoso di Sardegna PDO

A PDO spiny artichoke from Sardinia, so tender it can be eaten raw despite its spines.

It is so tender that it can be eaten raw, despite the spines. Source: sardegnaagricoltura.it
The Region of Sardinia traces its cultivation back to the Phoenicians. Source: sardegnaagricoltura.it

Zafferano di Sardegna PDO

In Sardinian: tzafferanu, zanfaranu, tanfaranu, thaffaranu (varianti dall'elenco PAT)

Sardinian saffron with PDO status, harvested at dawn between mid-October and the end of November, when the flowers are still closed.

In 1317 the port regulations of Cagliari already contained a rule on the export of Sardinian saffron. Source: regione.sardegna.it
The specification allows the stigmas to be coated with Sardinian extra virgin olive oil, by hand, before drying: from 0.1 to 1.5 ml per 100 g. Source: regione.sardegna.it
It is harvested only between mid-October and the end of November, at dawn, when the flowers are still closed. Source: regione.sardegna.it

Mirto

In Sardinian: murta, murtizzu, mulsta, multa, murtin, muta, murtauccia (dall'elenco PAT)

The myrtle plant, with berries picked by hand from late November to January and leaves once burned to disinfect the air.

Myrtle leaves were burned in rooms to disinfect the air, long before the liqueur. Source: files.regione.sardegna.it
The berries are picked by hand from the end of November to January, with a comb run over the branches or by beating them; then it is the wind that separates the leaves. Source: produttorimirtodisardegna.it
According to the Sardinian dictionary, murta leaves give roasts a good aroma. Source: ditzionariu.nor-web.eu

At Fiore

Miele amaro di corbezzolo

In Sardinian: melalidone, olione (dall'elenco PAT)

A rare bitter honey made from the strawberry tree, which flowers in winter, from November to February.

It is a bitter honey, rare because the strawberry tree flowers in winter, from November to February, when the bees work with difficulty. Source: files.regione.sardegna.it
The official entry recommends it precisely on pecorino and on sebadas. Source: files.regione.sardegna.it

Sardegna PDO extra virgin olive oil and lentisk oil

In Sardinian: ollu de stincini (olio di lentischio)

Extra virgin olive oil with PDO status, made at least 80% from four island varieties, plus a traditional oil from lentisk berries.

In Sardinia oil was also made from lentisk berries: it is a recognised traditional product (ollu de stincini). Source: files.regione.sardegna.it
PDO Sardegna oil is made at least 80% from four island varieties: Bosana, Tonda di Cagliari, Nera di Villacidro and Semidana. Source: sardegnaagricoltura.it

Sardinian citrus fruits: lemon

In Sardinian: pompia; aranzada (dolce di scorze d'arancia e miele)

Sardinian citrus fruits, including the rare pompia of Siniscola, a Slow Food Presidium, and the sweet lemon of Muravera.

The pompia, a rare citrus fruit from Siniscola, is a Slow Food Presidium. Source: fondazioneslowfood.com
Among the traditional Sardinian products is the sweet lemon of Muravera. Source: files.regione.sardegna.it

Sapa (saba)

In Sardinian: saba; saba de figu morisca (fico d'india); saba de arangiu

A traditional Sardinian ingredient, made in Sardinia also from prickly pear.

In Sardinia sapa is also made from prickly pear: saba de figu morisca, a recognised traditional product. Source: files.regione.sardegna.it
For All Saints', people prepare pan'e sapa, ossus de mottu and caschettas. Source: sardegnaturismo.it

in the glass

Wine and spirits

Vermentino, bread and porcini at the counter

Mirto di Sardegna GI

In Sardinian: murta (la pianta)

A liqueur made from myrtle berries, at least 150 g per litre, and bottled in Sardinia to bear the name Mirto di Sardegna.

To be called Mirto di Sardegna it must have at least 150 g of berries per litre and be bottled in Sardinia. Source: gazzettaufficiale.it
The liqueur is the youngest use of the plant: before it came the medicinal, dyeing and aromatic uses of the leaves. Source: files.regione.sardegna.it
Myrtle berries are usually black, but there are white-berried varieties: the Sardinian dictionary calls them biancale. Source: ditzionariu.nor-web.eu

Filu 'e ferru

In Sardinian: filu 'e ferru, file e ferru, abba ardente

A Sardinian spirit, distilled twice and aged for a year in oak barrels.

The name comes from smuggling: bottles were buried in the vegetable garden tied to an iron wire, left sticking out so they could be found again. Source: files.regione.sardegna.it
It is distilled twice and rests for a year in oak barrels. Source: files.regione.sardegna.it

Vermentino (Gallura DOCG and Sardegna DOC)

A Sardinian wine, whose Gallura version has been the island's only DOCG since 1996.

Vermentino di Gallura is the only DOCG in Sardinia, since 1996. Source: sardegnaagricoltura.it
The official guide links it to Gallura, as Carignano is linked to Sulcis and Vernaccia to the Oristano area. Source: sardegnaturismo.it

Cannonau di Sardegna DOC

A Sardinian wine and grape, covering about 30% of the island's vineyards.

In the Nuragic village of Sa Osa, near Cabras, seeds of cultivated grapevine dated 1286-1115 BC were found: the oldest evidence on the island. Source: link.springer.com
Cannonau, Garnacha and Grenache have the same DNA; which came first is still debated. Source: researchgate.net
Cannonau covers about 30% of Sardinian vineyards, over 7,500 hectares. Source: sardegnaagricoltura.it

to finish

Desserts

At Fiore

Seadas

In Sardinian: seada, sebada; sevada (Nuoro); seatta, sabada (altre zone)

A traditional Sardinian dessert with cheese inside, served hot and crisp, with honey poured over at the end.

In Sardinia they call it the “not sweet” dessert: inside there is cheese, and the sweetness comes only from the honey poured over at the end. Source: sardegnaturismo.it
The name changes every few kilometres: in Nuoro you order a sevada, in Cagliari a seada, elsewhere a sebada, seatta or sabada. Source: sardegnaturismo.it
It was a festive sweet: the women of Barbagia made it in spring for the shepherds' return after the winter at pasture. Source: sardegnaagricoltura.it
It is eaten hot: the official description asks for it to be served hot and crisp, freshly fried. Source: sardegnaturismo.it

Pardulas (casadinas)

In Sardinian: sas pardulas; casadinas, casgiaddine, casgiatini (formagelle)

Small pastry baskets filled with ricotta, lemon and saffron, a traditional Sardinian sweet.

The name means “small baskets”: they are pastry baskets filled with ricotta, lemon and saffron. Source: sardegnaturismo.it

Papassinos

In Sardinian: papassinos, pabassinas

A traditional Sardinian sweet named after passa, the dried grapes inside, together with almonds and walnuts.

They take their name from passa, the dried grapes inside, together with almonds and walnuts. Source: sardegnaturismo.it

language, songs and feasts

Traditions

A kent'annos! The Sardinian toast

In Sardinian: a kent'annos, a chent'annos; a cent'annus (campidanese)

The Sardinian toast, a wish for a long life that means “to a hundred years”.

The Sardinian toast is a wish for a long life: a kent'annos, to a hundred years. Source: linguasarda.it
The first study on Sardinian longevity was called AKEA, from A Kent'Annos. Source: science.org
In 2004 mountainous Sardinia (Ogliastra and Barbagia) was the first “blue zone” identified, for its high number of centenarians. Source: pubmed.ncbi.nlm.nih.gov
The idea of blue zones is debated today: some scholars doubt the soundness of the civil registry data. Source: science.org

Salude! The Sardinian toast and its reply

In Sardinian: salude, saludi; saludu; bonu pro' (risposta, grafia NON VERIFICATA)

A Sardinian toast meaning health; the person receiving it replies with a good wish.

In the dictionary of the Sardinian language, saludu is also “the word said while drinking”, and whoever receives the toast replies with a good wish. Source: ditzionariu.nor-web.eu
Salude, or saludi in the south, means health; a saying goes: sa salude no bi at dinari chi la pagat, health has no price. Source: ditzionariu.nor-web.eu

Sa gràtzia

In Sardinian: sa gràtzia, aratza

A wedding custom in which newlyweds are showered with flowers, sweets, wheat and salt, to wish them abundance and wisdom.

Sardinian newlyweds are not showered with rice alone: sa gràtzia is made of flowers, sweets, wheat and salt, to wish them abundance and wisdom. Source: ditzionariu.nor-web.eu

The Sardinian language (sa limba sarda)

In Sardinian: sa limba sarda

The Sardinian language, recognised by the Italian State as a historical minority language since 1999.

Sardinian is recognised by the Italian State as a historical minority language, with law 482 of 1999. Source: sardegnacultura.it
Fiore, “flower” in Italian, is frore or frori in Sardinian, depending on the variant. Source: ditzionariu.nor-web.eu
To eat is mandigare (or mandhigare), and wine is binu. Source: ditzionariu.nor-web.eu

Alghero

In Sardinian: l'Alguer

Alghero is a Catalan-speaking city in Sardinia, with an atmosphere that recalls Barcelona and lobster alla catalana as its must-try dish.

In Alghero they speak a language entirely similar to Catalan and the atmosphere recalls Barcelona, but the air smells of helichrysum and lavender. Source: sardegnaturismo.it
The dish not to be missed in Alghero is lobster alla catalana. Source: sardegnaturismo.it

Canto a tenore

In Sardinian: cantu a tenore; su zilleri (il bar dove si canta)

A form of singing recognised as UNESCO intangible heritage, for four male voices: bassu, contra, boche and mesu boche.

It is UNESCO intangible heritage: four male voices, bassu, contra, boche and mesu boche. Source: ich.unesco.org
It is also sung spontaneously in village bars, called su zilleri. Source: ich.unesco.org

Launeddas

In Sardinian: sas launeddas

A traditional Sardinian instrument with three reeds, played with circular breathing so that the sound never stops.

The launeddas have three reeds and are played with circular breathing: the mouth acts as an air reserve and the sound never stops. Source: sardegnaturismo.it
A Nuragic bronze statuette of a player, found in Ittiri and now in the Archaeological Museum of Cagliari, suggests that the launeddas go back to the Nuragic age. Source: sardegnaturismo.it

Nuraghi and Su Nuraxi di Barumini

In Sardinian: su nuraxi (il nuraghe, in campidanese)

Su Nuraxi di Barumini, a nuraghe, has been a UNESCO World Heritage Site since 1997.

Su Nuraxi di Barumini has been a UNESCO World Heritage Site since 1997. Source: sardegnaturismo.it
Since July 2025 the domus de janas too, tombs carved into the rock between the fifth and third millennium BC, are World Heritage: it is Italy's 61st site. Source: cultura.gov.it

Sant'Antonio bonfires and the Mamuthones of Mamoiada

In Sardinian: sos focos, sas tuvas, sas frascas, su fogadoni; Sant'Antoni de su fogu

Bonfires lit in January for Saint Anthony, and the Mamuthones of Mamoiada, who carry about thirty kilos of cowbells.

According to tradition, Saint Anthony went down to the underworld to steal a spark and give it to mankind: that is why bonfires are lit in January. Source: sardegnaturismo.it
The Mamuthones of Mamoiada carry about thirty kilos of cowbells on their backs. Source: sardegnaturismo.it
Around the fires, people are offered broad beans with lard, sapa sweets, almonds and honey. Source: sardegnaturismo.it

Sant'Efisio

In Sardinian: Sant'Efis

A celebration held in Cagliari every year since 1657, in fulfilment of a vow made during the plague.

Cagliari has celebrated Sant'Efisio every year since 1657, even under the bombings of 1943, for a vow made during the plague. Source: sardegnaturismo.it

Sa Die de sa Sardigna

In Sardinian: sa die de sa Sardigna (il giorno della Sardegna)

The festival of the Sardinian people on 28 April, commemorating the Cagliari uprising of 1794.

28 April is the festival of the Sardinian people: it recalls the Cagliari uprising of 1794 and was established by a regional law of 1993. Source: storia.dh.unica.it

Discesa dei Candelieri

The Candelieri of Sassari, UNESCO heritage since 2013 together with the shoulder-borne machines of Nola, Palmi and Viterbo.

The Candelieri of Sassari have been UNESCO heritage since 2013, together with the shoulder-borne machines of Nola, Palmi and Viterbo. Source: ich.unesco.org

Autunno in Barbagia (Cortes Apertas)

In Sardinian: cortes apertas (cortili aperti)

From September to December the villages of Barbagia open the courtyards of their houses to visitors, in an event called Cortes Apertas.

From September to December the villages of Barbagia open the courtyards of their houses to whoever arrives: it is called Cortes Apertas. Source: sardegnaturismo.it

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