Savoring Sassari: Exploring Local Cuisine, Restaurants, and Recipes

Located on the enchanting island of Sardinia in Italy, Sassari offers a delightful culinary experience for food enthusiasts. Known for its rich gastronomic traditions and vibrant flavors, the city boasts a diverse range of dishes that combine influences from Mediterranean, Italian, and local Sardinian cuisines.

Traditional Sardinian Cuisine

Sardinian cuisine is characterized by its reliance on fresh, local ingredients, from meats and seafood to vegetables and cheeses. The diversity of the island's terrain is reflected in the range of dishes, as different regions have their own culinary specialties.

One iconic dish is "Porceddu," a succulent roast piglet seasoned with local herbs and spices. This dish is often cooked on an open fire, giving it a unique smoky flavor. Another popular dish is "Culurgiones," a type of handmade pasta filled with a tasty mixture of potatoes, pecorino cheese, and mint.

Sardinia's coastal location also means that seafood plays a prominent role in the island's cuisine. Try "Bottarga," a delicacy made from cured fish roe, often served sliced over pasta or bread. "Fregula," a type of small pasta similar to couscous, is commonly served with seafood, such as clams, mussels, or shrimp.

Local Specialties in Sassari

When visiting Sassari, be sure to try some of the city's unique specialties. Start with "Pane Carasau," a traditional Sardinian flatbread that is thin, crispy, and perfect for dipping into soups or enjoying on its own. Another must-try is "Zuppa Gallurese," a rustic dish made with layers of stale bread, pecorino cheese, and a hearty meat broth.

For those seeking a taste of local street food, head to Sassari's bustling markets and sample "Pani Cun Tomatiga." This simple yet delicious sandwich consists of crusty bread filled with fresh tomatoes, olive oil, and a variety of fillings, such as prosciutto, cured meats, or local cheeses.

Top Restaurants in Sassari

Ristorante Le Ruote

A charming restaurant nestled in the heart of Sassari, Ristorante Le Ruote offers a combination of traditional Sardinian dishes and creative culinary twists. From seafood risottos and grilled meats to handmade pasta and delectable desserts, this restaurant is a favorite among locals and tourists alike.

Trattoria S'Olivariu

Located in the historic center of Sassari, Trattoria S'Olivariu is known for its warm atmosphere and authentic Sardinian cuisine. Their menu features an array of seafood specialties, including grilled fish and seafood platters, as well as traditional dishes like "Malloreddus," a type of Sardinian gnocchi served with various sauces.

La Bottega del Gusto

For those looking for a contemporary twist on Sardinian cuisine, La Bottega del Gusto is a must-visit. With its modern decor and innovative dishes, this restaurant offers a unique dining experience. Try their "Porchetta," a tender roasted pork dish, or their creative seafood creations.

Local Recipes

Porceddu Recipe

Ingredients:

• 1 whole suckling pig (about 20-25 lbs)
• Sea salt
• Wild fennel
• Garlic
• Extra virgin olive oil

Instructions:

1. Clean the pig and rub it with sea salt.
2. Stuff the pig's belly with wild fennel and garlic.
3. Roast the pig on a spit over an open fire for about 4-5 hours.
4. Baste the pig with olive oil and continue roasting until the skin is crispy and golden.
5. Remove the pig from the fire and let it rest for a few minutes before carving and serving.

Culurgiones Recipe

Ingredients:

• For the pasta dough:
• 2 cups semolina flour
• 2 cups all-purpose flour
• Water
• Salt
• For the filling:
• 4 large potatoes, boiled and mashed
• 1 cup grated pecorino cheese
• 2 tablespoons chopped fresh mint
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the semolina flour and all-purpose flour.
2. Add a pinch of salt and gradually add water, kneading until a smooth and elastic dough forms.
3. Cover the dough and let it rest for about 30 minutes.
4. In another bowl, mix together the mashed potatoes, pecorino cheese, fresh mint, salt, and pepper.
5. Roll out the pasta dough into thin sheets and cut circles using a pastry cutter.
6. Place a spoonful of the potato filling in the center of each circle.
7. Fold the dough over to form a half-moon shape and seal the edges by pressing with your fingers or using a fork.
8. Boil the culurgiones in salted water until they float to the surface.
9. Serve hot with your favorite pasta sauce and garnish with grated pecorino cheese.