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Cuisine

Meat, dairy products, grains and vegetables constitute the most basic elements of the traditional Sardinian diet, along with, to a lesser extent, seafoods such as rock lobster (aligusta), scampi, bottarga (butàriga), squid, and tuna.

Suckling pig (porcheddu) and wild boar (sirbone) are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread.Herbs such as mint and myrtle are used. Much Sardinian bread is made dry, which keeps longer than high-moisture breads.Those are baked as well, including civraxiu, coccoi pintau, a highly decorative bread and pistoccu made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese. Traditional cheeses include pecorino sardo, pecorino romano, casizolu, ricotta and the casu martzu (notable for containing live insect larvae).

One of the most famous of foods is pane carasau, the flat bread of Sardinia, famous for its thin crunchiness. Originally the making of this bread was a hard process which needed three women to do the job. This flat bread is always made by hand as it gives a different flavor the more the dough is worked. After working the dough it is rolled out in very thin circles and placed in an extremely hot stone oven where the dough will blow up into a ball shape. Once the dough achieves that state it is then removed from the oven where it is then cut into two thin sheets and stacked to go back into the oven.

Alcoholic beverages include many indigenous wines such as Cannonau, Malvasia, Vernaccia, Vermentino, various liquors like Abbardente, Filu Ferru and Mirto. Beer is the most drunk alcoholic beverage; Sardinia boasts the highest consumption per capita of beer in Italy (twice higher than the national average). Birra Ichnusa is the most commercialized beer produced in Sardinia.