Untold Italy · Friday, July 24, 2026
Sardinian cuisine is highlighted, with specific mention of botarga from Cabras, a delicacy made from mullet roe, and lobster prepared with Catalan influences in Alghero. The island also boasts a variety of breads and pasta, with regional dishes like Panada, a stew baked in bread, being a unique culinary experience.
“If you want to eat seafood in Sardinia, I totally suggest Cabras because we have the mulet raw. I don't know if you heard. It's called botarga, and it's especially from Cabras.”
“What's the history behind that? Because they were Sardina was invaded by everyone from invaded and also. We have really we had like old relationships relations with with the Punic, with the Romance, also the Romance Cape Sardinia. In fact, we have Roman baths, Roman also cities, ancient Punic city, Punic and Roman cities.”
“For example, some particular dish in the Panada Panada is you can find it very nice in the north, Santa Terreza, which is it's like a stew. In the bread. Like let's say, the beach is the bread like the actual plate. The plate is made of bread and inside it's a stew.”