Agnello con finocchietti: baby lamb stewed with onion, tomato and wild fennel.
Aragosta arrosto: rock lobster split in half and pan roasted with olive oil, lemon, parsley and breadcrumbs.
Burrida: soup or chowder often based on shark meat, though recipes vary from port to port.
Cassùla: as many as a dozen types of fish, mollusks and crustaceans are cooked with tomato and spices in this piquant soup.
Culingiones: ravioli with a pecorino-chard filling dressed with tomato sauce, though many variations include a sweet version with almonds.
Favata: stew of dried fava beans with tomato, cardoons, wild fennel, sausage and salt pork.
Fregula or succu tundu: lumpy semolino is the base of thick soups that usually include onions, salt pork and grated pecorino.
Gallina al mirto: boiled hen left to marinate for a day or two with myrtle berries and leaves and eaten cold.
Malloreddus: tiny gnocchi of semolino (also called maccarones cravaos or ciciones) with sausage and tomato sauce that includes garlic, basil, a hint of saffron and grated pecorino.
Pabassinas: pastries topped with a paste of raisins and walnuts; papassinus are similar though the paste also includes aniseed, cloves and cinnamon.
Pane fratau: carta da musica softened in hot water, spread with tomato sauce topped with grated caciocavallo and a poached egg; a summer dish of the Barbagia.
Sa corda or cordula: lamb or kid intestines stewed with onion, tomatoes, peas; the meat may also be spit roasted or grilled.
Sebadas or seadas: sweet focaccia baked with pecorino and bitter honey from blossoms of corbezzolo (the strawberry tree).
Su farru: soup of farro (barley-like grain) cooked in beef broth with cheese and dried mint.
